News: Honours projects - Wine science

Honours project in wine chemistry

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David is seeking students who are interested in chemistry, whether from the perspective of wine or food science, or pure chemistry.

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Grape berry responses to extreme heat

Viticulture and Oenology students Waite campus vineyard

Honours project: Discover how the biochemistry and physiology of grape berries respond to extremely high temperatures.

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What is the effect of yeast diversity on secondary ‘malolactic’ fermentation outcome?

Sumby grape microbiome

Honours project: Explore the interactions encountered during winemaking by creating artificial diversity systems and investigating the effect of adding or removing yeast species has on malolactic fermentation.

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Where does the acid in wine come from?

Viticulture and oenology students in Waite vineyard

Honours project: Can you help find the missing link in grape berry biochemistry?

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Agave spirits: Using wild yeasts to ferment fructose

Associate Professor Rachel Burton and PhD Student Kendall Corbin visiting the Agave plantation in Queensland

Honours project: Fermentation of wild yeasts to create Australia's first agave spirit.

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Aboriginal fermentations: Discovering their chemistry and new yeast species

Tasmanian Cider gum

Honours project: Wine scientists are seeking students to work on multi-disciplinary research projects that aim to discover new yeast species and unravel the chemistry behind Aboriginal fermentations.

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Advanced yeast for challenging bioprocesses

Vladimir Jiranek researcher photo

Honours project: Test new and improved yeast strains to advanced winemaking and other biotechnology processes.

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Influence of immersive virtual reality on consumers’ perception of wines

virtual reality

Honours project: Examine the impact of immersive VR on consumer perceptions of wine aroma and flavour and their wine preferences.

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Examining perceived wine complexity and how it impacts consumer preference

Honours in wine

Honours project: Investigate methods suitable to assess complexity of wines and collate a range of wines varying in perceived complexity.

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