New and Improved yeast and bacterial starter cultures-novel attributes, process efficiency and wine distinctiveness
Once grapes have been harvested and crushed, Australian winemakers face many challenges to a successful fermentation. These include conditions such as those arising from dilution of high sugar juice, where new nutrient imbalances may complicate fermentation success and wine flavour profile.
This investment will use small-scale ferments to generate improved yeast strains for starter cultures. Genome sequencing, RNA sequencing and/or QTL analysis will be used, as appropriate, to understand the underlying genetic basis for the successful fermentations. The project will also explore novel yeast attributes such as the ability to enhance wine flavour, colour, mouthfeel and freshness, and innovative ways to use microbes to reduce additives/downstream processing (e.g. protein stability, SO2 additions, etc), will be investigated. The same approach will also be applied to identify improved lactic acid bacteria for use in malolactic fermentation.
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