The future flavour of wine
under the spotlight as Australian scientists seek to marry industry
demand with ongoing research.
The kaleidescopic world of wine aromas and flavours is to come under the spotlight as Australian scientists seek to marry industry demand with ongoing research.
Australia's wine producers are being asked to complete a new survey on the direction of research into wine aroma and flavour.
"We want industry to help us set objectives and priorities for wine aroma and flavour research that match market demands," said Professor Anna Koltunow at CSIRO, the Commonwealth scientific and industrial research body.
"We are looking for input on aspects of operations that relate to sensory characteristics, production efficiency and, ultimately, profitability," added Peter Hoj, the director of The Australian Wine Research Institute (AWRI).
According to CSIRO, results from the survey will inform a strategic planning workshop involving industry and researchers in December this year.
The research, a combined effort by research agencies including AWRI, CSIRO and the University of Adelaide, aims to provide researchers with the infrastructure to study impacts on grape and wine flavour and aroma, from the vineyard and winery to the global market.
"By targeting industry priorities in the strategic plan we will ensure that both industry and government funding will deliver maximum benefit," said Professor Koltunow.
The survey is available online and can also be downloaded.
