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Building and measuring the quality of fine Australian sparkling wines, through identification of the impact compounds responsible for ‘autolytic character’ in sparkling wine, and novel winemaking technologies to hasten autolysis.

This project will investigate whether the desirable ‘autolytic character’ of premium sparkling wine is due to yeast lysis or is simply an ageing effect. It will use new objective measures for sparkling wine quality using spectral methods to discriminate flavour impact compounds and the provenance of juice. If autolysis is confirmed as a contributor to flavour, as expected, the investment will investigate novel technologies that could hasten yeast lysis and contribute to the identification of flavour impact compounds for ‘autolytic character’.

Project date

1 Jun 2016-31 Dec 2020
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Principal investigator

Close, Dugald

Research organisation

University of Tasmania (UTAS)

Project led by

Multiple industries
Fruits Other rural industries Wine

Wine Australia

Wine Australia helps foster and encourage profitable, resilient and sustainable Australian winegrape and wine businesses by investing in research and …

Multiple industries
Fruits Other rural industries Wine
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    Research funding body

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