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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