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.
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