Higher Degree by Research Candidate
School of Agriculture, Food and Wine
Faculty of Sciences, Engineering and Technology
When smoke drifts into vineyards, wines vinified from smoke-affected grapes can exhibit undesirable smoky, burnt, and ashy sensory attributes. The first objective of my research is to assess whether environmental data collected by a sensor can be used as input for creating a model to predict a smoke taint risk profile. The second objective is to develop a way to minimize grapevine smoke exposure and/or uptake and effectively create a smoke taint preventative strategy. A sensitive detection system paired to an effective preventative strategy is critical for managing vineyard exposure to smoke and overcoming the issue of smoke taint in the wine industry!
ARC Training Centre for Innovative Wine Production (2018-2021)
VITICULT 2500WT Viticultural Science II (Demonstrator)
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