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A Queensland University of Technology (QUT) research team will collaborate with Wine Australia to develop portable sensors to identify smoke taint in wine grapes before fermentation.
Seven QUT research teams have received more than $2.7 million in federal funding through the Australian Economic Accelerator Ignite program. One project focuses on supporting the wine industry by improving the detection of smoke taint in grapes.
Led by Associate Professor Soniya Yambem from the QUT School of Chemistry and Physics, the $455,847 project will involve collaboration with Wine Australia to develop portable sensors capable of identifying smoke taint in wine grapes before fermentation. Dr Elena Eremeeva is also part of the research team.
Smoke taint occurs when grapes are exposed to bushfire smoke, which can affect the flavour and quality of wine.
“Although smoke compounds accumulate in grapes after exposure, they remain bound and undetectable until they are released during fermentation, when they affect the aroma and flavour of the wine,” said Yambem.
“Current testing methods of wine grapes for smoke taint are expensive, slow, and often require sending samples to specialised laboratories.
“Our solution uses specially designed molecules called aptamers that precisely detect smoke related chemicals. This will enable faster decision making, reduce economic losses, and protect the wine quality and reputation of Australian wine both domestically and internationally.”
The projects form part of a $725 million national investment aimed at accelerating research with strong potential for practical application, including initiatives ranging from battery development using waste materials to new tools to protect crops from bushfire smoke.
Dining and Cooking