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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.

Project date

1 Jul 2018-30 Jun 2022
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Principal investigator

Jiranek, Vladimir

Research organisation

The University of Adelaide (UA)

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
  • Location

    Australia

  • Organisation type

    Research funding body

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Focus areas

Industries

Sustainabilities

Technology areas

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