Determining thresholds for bunch rot tolerance in wine and detection of unwanted fungal aromas
The project will determine the impact of fungal physiology and growth on the formation of unwanted compounds in bunch rot affected grapes, provide recommendations on thresholds for bunch rot contamination in relation to wine quality, evaluate techniques for the rapid analysis of bunch rot contamination of grapes and provide recommendation on most appropriate practices to manage and ameliorate faults in wine when bunch rot thresholds are exceeded in grapes. Outcomes from the project will provide the sector with better indicators of bunch rot thresholds before fruit should be rejected or downgraded, enhance wine quality outcomes and improve the efficiency of vineyard management.
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