Skip to Content Skip to Navigation

Molecular drivers of wine texture and taste

Consumers often place a higher value on wine because of their perception of a certain uniqueness of some sensory property of the wine. This may be a flavour or texture of a wine associated with a particular region or vineyard site. In terms of taste, many European and new Australian styles of red wines, are positively characterised by a savouriness, but despite knowledge of molecular drivers of savoury (eg umami) flavours in foods, similar compounds have not yet been characterised or their functions defined in wines. Compounds described by ‘mouthfulness’, or ‘kokumi’ have also been characterised in foods but not in wine, but evidence exists that such compounds may be present in wines. This project aims to identify these compounds that lead to positive and negative taste and texture outcomes, throughout wine production.

Project date

1 Jul 2017-30 Jun 2022
Visit website

Principal investigator

Bindon, Keren

Project funded 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 …
  • Location

    Australia

  • Organisation type

    Research funding body

Related tags

Focus areas

Industries

Technology areas

Related research projects

Search all research projects
Logo for Volatile compound insights: Flavour attributes of current and future commercial significance to growers and winemakers
Wine

Volatile compound insights: Flavour attributes of current and future commercial significance to growers and winemakers

Understanding the formation and fate of key volatile compounds is a core capability that requires continuation in our sector, as these compounds provide researchers and producers with quality targets for improvements in vineyard and winemaking practices. Volatiles contribute specific varietal and regional characters and contribute greatly to the overall in-mouth sensory experience. The volatiles of wine can be the mark of its quality for a consumer when drinking or the basis of its rejection and are influenced at every stage of handling or processing. At the core of an innovative sector is the ability to understand and measure key volatiles, while developing practices to influence or control flavours associated with wine quality and style.
  • Funded by

    Wine Australia

  • Project date

    17 Jun 2022 - 30 Jun 2026

  • Research organisation

    The Australian Wine Research Institute (AWRI)

Logo for Genetic diversity of Australian wine grapevine germplasm
Wine

Genetic diversity of Australian wine grapevine germplasm

Grapevine planting material represents a major investment and critical production asset for the Australian wine industry, but the genetic diversity that is present in Australia is poorly understood. Furthermore, while grapevine cultivars can be unequivocally typed by ampelography and/or genetic tests, clonal identification solely relies on the tracing of supply records to the point of origin. Such records are not always available or reliable, particularly for older accessions. Whole genome sequencing (WGS) provides the most highly detailed methodology for defining grapevine cultivars and more importantly, clones of those cultivars.
  • Funded by

    Wine Australia

  • Project date

    17 Jun 2022 - 30 Jun 2024

  • Research organisation

    The Australian Wine Research Institute (AWRI)

Have questions?

Find out how we can help you.

Find answers to our most frequently asked questions on research projects, commercial opportunities, organisations and more. 

Still have questions or have feedback on the site? Please get in touch by completing our enquiry form.