Identification of the major drivers of 'phenolic' taste in ... - GWRDC

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AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines A presentation titled ‘The role of phenolic composition, pH, polysaccharides and alcohol level on the in- mouth texture of white wine’ was delivered by Richard Gawel at the ‘Crush 2011’ conference in September 2011 on the Waite Campus, Adelaide. An AWRI road-show presentation titled ‘Putting the texture back into white wine – the role of white wine phenolics’ has been developed and made available for AWRI road-shows. This presentation has been presented in Southern Victoria (Gippsland, Mornington Peninsula and Yarra Valley) in November 2010 and Coonawarra in November 2011. In April 2011 an article titled ‘Towards better use of White wine phenolics’ was included in the GWRDC ‘R&D at work’ newsletter that is published in Australian Grapegrower and Winemaker. Submission of several peer-reviewed publications is anticipated in 2012, including manuscripts titled; The role of phenolics in white wine style, winemaker perception of quality and consumer acceptance. The effect of pH and alcohol on the phenolic character in white wine. The effect of the major white wine phenolics Caftaric acid and Grape Reaction Product on the phenolic taste of model wine. A comprehensive HPLC method development for analysing phenolics in white juices and wines. Submission to an Industry publication of a manuscript titled ‘Putting the texture back into white wines’ is anticipated in 2012. The AWRI roadshow ‘Putting the texture back into white wine – the role of white wine phenolics’ continues to be available to regions for selection as a presentation in the coming AWRI roadshow calendar. 118
AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines B.2 Intellectual Property Project intellectual property includes analytical methods for isolation and quantification of molecules and knowledge about which molecules are likely lead candidates for investigation in relation to impacts on sensory properties. None of the intellectual property is anticipated to require patenting or is subject to other forms of IP protection. It is anticipated that the majority of the findings will be published. 119
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Identification of the major drivers of 'phenolic' taste in ... - GWRDC

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