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Managing wine extraction, retention, clarity and stability for defined styles and efficient production

This project will investigate the role of macromolecules such as tannins, polysaccharides, proteins and their aggregate colloids, and their impact on stability, clarity, filtration and fouling. Wine macromolecule extraction, retention, transformation and function is impacted by winemaking processes such as clarification, flotation, vinification and filtration. The source of these molecules will be investigated, as will the impact of fouling of surfaces by macromolecules leading to production inefficiencies, alternative strategies for achieving protein stability and cold stability, and methods for wineries to determine likely extractability of macromolecules during winemaking.

Project date

1 Jul 2017-30 Jun 2022
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Principal investigator

Bindon, Keren

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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  • Organisation type

    Research funding body

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