Abstract
This travel bursary linked to the AGWA funded project (NWG 1301) about “optimising grape quality and value to improve vineyard profitability and sustainability” was provided to achieve three major aims. The first was to learn a new methodology to investigate the “perceptive interactions” occurring between aromatic compounds in wines. It is a new concept in oenology used to investigate wine aroma perception. To our present knowledge this approach has never been undertaken before for studying Australian wine aroma. Therefore the first objective was to learn about this concept from the world leaders regarding this topic in order to transfer the knowledge in Australia via NWGIC. The second was to apply this new approach to Australian Cabernet Sauvignon as it is one of the varieties targeted in the AGWA project. The third was to interact with grapevine and wine researchers in Bordeaux in order to open new perspectives of collaboration to bring value to the project NWG 1301.
Summary
The main objectives of this travel were three-fold. The first aim was to learn about perceptive interactions applied to wine aroma investigations. It is a new approach in oenology which has been particularly developed during this last decade in Bordeaux. Dr Sophie Tempere, sensory expert, was my co-worker and has highly contributed with Dr Jean-Christophe Barbe and Dr Georgia Lytra to develop this concept in Pr. Gilles de Revel’s laboratory at the Institut des Sciences de la Vigne et du Vin in Bordeaux (France). This objective was met after 10 weeks experience of sensory sessions showing the existence of perceptive interactions in water between 3-isobutyl-2-methoxypyrazine (IBMP) and 1,4-cineole, a marker that we recently identified in red wines. The knowledge derived during this journey will be transferred to my colleagues at the NWGIC.
The second objective was to apply this concept to study Australian Cabernet Sauvignon wines typicality. This objective was also met. We showed that interactions between IBMP, 1,8-cineole and 1,4-cineole could be linked to the expression of aroma perceived in Australian Cabernet Sauvignon such as blackcurrant and bay leaf.
The third objective was to link with researchers at ISVV in order to open perspectives for future collaborations between NWGIC and ISVV. This objective was met especially after showcasing our experimental wines made for our AGWA funded project. Collaborations about sensory perception linked to Australian red wines typicality but also aromatic maturity and wine style are currently under discussion between NWGIC and ISVV.