Over the past five years, Queensland vintage weather conditions have varied enormously requiring constant vigilance and innovation by the winemaker to maintain consistency of quality and wine style. This is a collaborative project with Sirromet Wines at Mount Cotton, Redlands.


  • investigation of the chemical basis of taste, colour, mouthfeel, and ‘pinking’ in red wine, browning in white wine and copper casse formation
  • assessment of levels of phenolics, N, P, K, Fe, Cu, pH, alcohol, resveratrol and stability of proteins and effects of yeast characteristics and levels, grape varieties, altitude, soil, vintage, climate and conditions
  • analysis and development of extracts to enrich red wines.