Wine Science at the University of Adelaide

1. Wine Science at the University of Adelaide Christopher M Ford School of Agriculture Food and Wine The University of Adelaide

2. Roseworthy Agricultural College 1929-1992 • 1929 – Appointment of Alan Robb Hickinbotham • Understanding the role of pH in winemaking (Ray Beckwith) • Fining agents and their use • Understanding the malo-lactic fermentation • 1949 – fire; 1955 – Establishment of AWRI, John Fornachon

3. 2007 and beyond - overview • Wine chemistry – DT, GPJ, KW • Wine microbiology – VJ, PRG • Sensory Science – SB • Grapevine pathology - ES • Viticulture – PRD, CC, SDT • Plant Physiology – SDT, BNK, CC, MG • Grapevine Biochemistry – CMF • Wine technology – CMF, GPJ, DT • Wine marketing and wine business – JB,EL, SB

4. Wine chemistry • Prof. Dennis Taylor; A/Prof. Graham Jones • Wine phenolic chemistry – tannin composition; identification of wine pigments • Synthesis of important wine flavour and aroma compounds

5. Wine microbiology • Dr Vladimir Jiranek: • Novel wine yeast production by directed evolution • Characterisation of microbial enzymes with importance for winemaking and brewing • Fermentation technology • Dr Paul Grbin: • Wine spoilage micro-organisms • Management of malolactic fermentations

6. 100 ml - 1 L Ferments Facility located in cool room Pneumatic pistons raise 3 vessels to allow weighing of remaining one - automatically cycles through others Use 4 x 100 ml or one 1 L vessels Heating pad and magnetic stirrer, independent settings possible Precision balance relays weight data to PC (each 30 min) Software allows display of fermentation curves in real-time Current capacity = 64 x 100 mL vessels

7. Sensory Science • Dr Susan Bastian: • The physiological basis for the perception of astringency in wines • Consumer preferences and the perception of astringency in red wines • (with DT) Cyclodextrins as alternative fining agents

8. Grapevine pathology • Eileen Scott • Organic control of powdery mildew in grapevines • Trunk diseases in grapevines • Over-ripe fruit and microbial load

9. Viticultural and vine physiology • Peter Dry, Cassie Collins: • Fruitset and fruitfulness determinants • Vine water use • Steve Tyerman, Brent Kaiser, Matt Gilliham; Roger Leigh: • Water relations; aquaporins • Nutrient transport • Berry physiology

10. Grapevine biochemistry • Chris Ford: • Metabolism of organic acids during berry development • Role of glucosyltransferases in grapevine secondary metabolism

11. Wine technology • Graham Jones: • Extraction and recovery of potentially valuable compounds from winery waste • Novel wine stabilisation strategies (with Chem. Eng.) • Chris Ford: • The consquences of extended maceration in red wine composition

12. Wine marketing and business • Dr Johan Bruher, Dr Elton Li, Dr Karan Alant • Consumer preferences for Australian wines • Wine tourism • The cellar door experience

13. Research Collaborations • Waite Campus: AWRI, CSIRO, SARDI, UA • Major wineries and winery supply companies • Australian and overseas universities – e.g. UC Davis; UBC; • Wine Innovation Cluster – will build upon existing collaborations