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Using glycosides and other flavour precursors for improved wine flavour

It has recently been demonstrated that purified non-volatile glycosides present a valuable, novel opportunity to increase flavour in wine. This project will assess the effect of enhancement of grape glycosides in juices and wines. A better understanding of the factors underlying individual variability in sensory response to in-mouth release of aroma from precursors will also be obtained.

Project date

1 Jul 2017-30 Jun 2022
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Principal investigator

Francis, Leigh

Research organisation

Australian Wine Research Institute

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

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