Program - Managing phenolics & texture

Dr Federico Casassa
Associate Professor of Enology | Wine Sensory Analysis Wine & Viticulture Department | Cal Poly San Luis Obispo

Presentation Summary
Chemical effects of regulated deficit irrigation in fruit and wines

Dr. Federico Casassa received a BS in Viticulture and a MS in Enology from the School of Agronomic Sciences in Mendoza (Argentina), and a Ph.D. in Wine Chemistry and Sensory Analysis from Washington State University (USA). He is an Associate Professor of Enology with the Wine and Viticulture Department of Cal Poly San Luis Obispo, California. His past published research includes studies on the effect of Regulated Deficit Irrigation (RDI) and intrinsic variations of berry size in grapes and wines, cluster thinning, as well as on the various aspects of phenolic extraction and sensory outcomes of different maceration techniques in red wines. Federico has been awarded the “Best Paper of the Year Award” of the American Journal of Enology and Viticulture (AJEV) in two opportunities: 2014 and 2017. He has completed 21 vintages as winemaker in very diverse regions such as Mendoza (Argentina), France (Cotes du Rhone), and USA (Washington State and California). He serves in the Board of Directors of the American Society for Enology and Viticulture, and regularly judges for local and international wine competitions.
Presentation Summary
chemical effects of regulated deficit irrigation in fruit and wines

Dr Dylan Grigg University of Adelaide

Presentation Summary
While vine age can influence phenolic profiles, the environment too should not be ignored

Dylan Grigg is a part time post-doctoral research fellow at the University of Adelaide in the viticulture laboratory with Dr Cassandra Collins. The remainder of his time is occupied as an independent viticultural consultant working across a number of states and regions in Australia and Europe. He has worked in the wine industry in a range of roles in vineyard management, research and consulting both locally and abroad. Dylan returned from industry to complete his PhD investigating the role of vine age on various aspects of vine growth and wine quality in both grapes and wine

Jason Smith Charles Sturt University (standing in for Ms Julia Gouot)

Presentation Summary
An understanding of berry temperature thresholds you really want to avoid, and the implications for phenolic composition as you approach them.

Ms Julia Gouot received her education in France and graduated with a Diplome National d'Oenologue, a Diplome d’Ingenieur Agronome from École Nationale Supérieure Agronomique de Toulouse (ENSAT) and a research Master in analytical chemistry/chemometrics from AgroParisTech (France). She first joined the NWGIC (National Wine and Grape Industry Centre, Australia) in 2015 to complete her 6-month Master internship with Dr Celia Barril, Dr Jason Smith and Dr Bruno Holzapfel. In 2016, she was awarded a scholarship from Charles Sturt University and completed her PhD with the same supervision team on the effect of high temperature on Shiraz grape tannin composition. Julia returned has returned France to take up a post-doc position with the Institute of Vine and Wine Science (ISVV), and with a busy vintage schedule her work will be presented today by Jason Smith. Dr Smith is a Senior Research Fellow in viticulture with the NWGIC and based at the Orange campus of Charles Sturt University.

Keren Bindon, AWRI

Presentation Summary
Strategies for dialling phenolics up or down

Dr Keren Bindon is a research manager at the Australian Wine Research Institute (AWRI). Over her career she has specialised in understanding the grape to wine interface. In particular, she has sought to understand factors affecting the extraction and retention of phenolic compounds in wine, from the vineyard, through fermentation, and ageing. From a viticultural angle she has explored changes in phenolic extractability during grape ripening, and in response to vineyard variability. With this knowledge under her belt, she went on to participate in winemaking trials which apply traditional and novel maceration techniques to understand their impact on wine phenolics. She has a strong interest in contextualising research to provide meaningful outcomes to the grape and wine industry, and regularly participates in extension activities.

Anita Oberhalster, UC Davis

Presentation Summary
How do winemaking tools such as fermentation temperature and cap management impact real-time extraction of red wine phenolics

Anita Oberholster completed her PhD in wine sciences at the University of Adelaide, Australia in 2008. She moved to the Department of Viticulture and Enology at UC Davis, California as a Cooperative Extension Specialist in 2011, from her role as researcher at the Department of Viticulture and Oenology at Stellenbosch University. In her current position she focuses on continued education for the grape and wine industry while her research program concentrates on current issues in the grape and wine industry. Research include the impact of climate on grape ripening and phenolic development, grapevine red blotch disease and smoke exposure in the vineyard. The impact of different winemaking techniques on wine composition and quality is also a major focus. Her work has been cited 964 times and she has presented her research at international and national conferences, seminars, and workshops 165 times.

Simon Schmidt, AWRI

Presentation Summary

Learn how fermentation aeration can be used to modulate the phenolic qualities of red wine and take away some strategies that will enable them to successfully implement an aeration regime in their winery.

Simon Schmidt is a Research Manager at the Australian Wine Research Institute (AWRI). Simon has studied cellular differentiation in slime moulds, how heart cells communicate to beat synchronously and, for his PhD, innate immunity in plants. Since moving to the AWRI Simons interests have evolved to include the relationship between nutrient availability and yeast fermentation performance, yeast stress tolerance and the role of oxygen in shaping fermentation outcomes.

Associate Professor Susan Bastian, School of Agriculture, Food, & Wine, University of Adelaide
 

Presentation Summary

Dr. Bastian’s talk will present updates on methods to modify red wine astringency. It will compare the impact of conventional versus vegetable protein fining agents and examine Accentuated Cut Edges (ACE) polyphenol extraction technology influences on red wine chemistry and sensory profiles. Factors influencing fining outcomes and applications of technology to lessen the impacts of climate change to optimise red wine quality will be discussed.

Associate Professor Dr. Sue Bastian has taught winemaking and sensory evaluation to oenology, viticulture and wine business students at the University of Adelaide and wine judged for almost two decades. She has 18 years of experience in conducting wine and food flavour, quality, sensory and consumer research. Currently, she is researching objective markers of grape and wine quality; grape composition and wine style; berry sensory assessment; genomics and  perception of mouthfeel in beer and wine; emerging Australian grape varieties; oak flavour; vegetable protein fining agents; wine typicity/terroir and authenticity; wine and food consumer preference/emotions; digital sensing; consumption context, virtual reality, machine learning  and consumer insights; cross-modal interactions; traditional Chinese medicine and value adding grape marc for health; flavoured wine products; improved sensory and consumer methods. Modifying red wine astringency. Updates on vegetable versus conventional protein fining and Accentuated Cut Edges (ACE) polyphenol extraction technology impacts

Professor Jason Stokes, University of Queensland
 

Presentation Summary
Jason will provide insight into the role of physics, chemistry and saliva in determining the mouthfeel of foods and beverages.

Jason Stokes is a Professor in the School of Chemical Engineering and Deputy Associate Dean of Research (Research Training) for the Faculty of Engineering, Architecture and IT at the University of Queensland (UQ).  His qualifications include a Bachelor of Engineering (Chemical) and PhD from The University of Melbourne, Australia. He spent 10 years (1999 – 2008) as a research scientist at Unilever’s corporate research laboratory in the United Kingdom and joined UQ in October 2008. He has over 120 academic publications with over 5000 citations.
Jason’s research principally concerns the rheology, tribology and interfacial properties and structure of complex fluids and soft materials incorporating hydrocolloids, gels, nanocrystalline cellulose, emulsions, plant cells and biofluids. In partnership with industry, his research is applied to diverse research areas such as food oral processing and sensory science, food structure design and engineering.  This has included pioneering new measurement techniques to unravel the complexity of mouthfeel sensations in terms of the underlying physics occurring during consumption.

Damian Espinase Nandorfy, AWRI
 

Presentation Summary
Dissecting wine ‘textures’ into specific sensory properties and considering cross-modal interactions are critical for producing complex, balanced, textural wines.

Sensory Scientist Damian Espinase Nandorfy is part of the Sensory and Flavour Research group at the Australian Wine Research Institute in Adelaide, South Australia. Damian has over fifteen years’ experience selling, making, researching, and enjoying wine! Originally from Canada, Damian holds an honours science degree in Viticulture & Oenology from Brock University, a post-graduate certificate in Sensory & Consumer Science from UC Davis and is currently undertaking a PhD at Deakin University on understanding the perceptual interactions of wine flavour compounds. Damian’s research focuses on linking ‘key’ food and beverage compounds with sensory properties. His research outcomes allow for practical optimisation of product ‘flavour’ and contribute to the fundamental understanding of sensory processing with particular attention to olfaction.

Dr. Richard Gawel, AWRI
 

Presentation Summary
An understanding of the impacts of phenolics, alcohol, polysaccharides and dissolved CO2 on the perception of white wine astringency, viscosity, hotness and bitterness.

Richard Gawel initially trained as a winemaker at Roseworthy Agricultural College. Following a short career as a vintage winemaker, Richard was appointed as a lecturer in sensory science at Roseworthy and later at the University of Adelaide where he researched the perception of red wine astringency. For the last 10 years, Richard has been a research scientist at the AWRI researching the factors which influence the in-mouth texture of white wines with a particular focus on phenolics and polysaccharides.

Dr. María-Pilar Sáenz-Navajas, Universidad de Zaragoza
 

Presentation Summary
Anthocyanins and other flavanols linked to SO2 seem to contribute to orosensory properties of red wines more than previously thought. Probably driven by other mechanisms different from tannin-protein interaction

Dr Sáenz-Navajas has bachelor degrees in Chemistry and Enology from La Rioja University. She went on to complete a PhD on wine sensory interactions and non-volatile sensory-active molecules driving wine quality at the same University. The PhD involved innovative work on sensory interactions in wines by construction / deconstruction strategies combining sensory and chemical sciences. Dr Sáenz-Navajas was a postdoctoral fellow at the Center for Flavor and Feed Sciences in Dijon, France (Prof. Dr. Valentin Lab), where she acquired expertise in Sensory and Consumer Science and focused on understanding wine quality perception through a multidisciplinary approach that included psychology, psychophysics, chemistry and enology. She visited the University of California Davis (Prof. Dr. Waterhouse Lab) during this time to apply an innovative method to measure the activity of wine polyphenols. Since 2013, Dr Sáenz-Navajas has worked at Universidad de Zaragoza at Laboratorio de Análisis del Aroma y Enología, which is associated Unit to the Instituto de Ciencias de la Vid y del Vino, ICVV. Her main research line is focused on the development of conceptual, instrumental and methodological tools for the modelling of flavour, and especially taste and mouthfeel sensations in complex mixtures, using wine as proof of concept in her studies.