Rachael Tindal

Rachael Tindal

Higher Degree by Research Candidate

School of Agriculture, Food and Wine

Faculty of Sciences


Red wine quality is greatly determined by phenolic compounds, which influence characteristics such as colour and flavour. My research employs various mathematical modelling techniques alongside chemical experiments to investigate phenolic behaviour during red wine fermentation. The resulting models have the potential to enhance our current understanding of red wine colour and quality, and allow for increased optimisation of winemaking processes.

ARC Training Centre for Innovative Wine Production 


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