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News: Honours projects - Wine science
Grape berry responses to extreme heat
Honours project: Discover how the biochemistry and physiology of grape berries respond to extremely high temperatures.
What is the effect of yeast diversity on secondary ‘malolactic’ fermentation outcome?
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.
Where does the acid in wine come from?
Honours project: Can you help find the missing link in grape berry biochemistry?
Agave spirits: Using wild yeasts to ferment fructose
Honours project: Fermentation of wild yeasts to create Australia's first agave spirit.
[Read more about Agave spirits: Using wild yeasts to ferment fructose]
Aboriginal fermentations: Discovering their chemistry and new yeast species
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.
[Read more about Aboriginal fermentations: Discovering their chemistry and new yeast species]
Advanced yeast for challenging bioprocesses
Honours project: Test new and improved yeast strains to advanced winemaking and other biotechnology processes.
[Read more about Advanced yeast for challenging bioprocesses]
Influence of immersive virtual reality on consumers’ perception of wines
Honours project: Examine the impact of immersive VR on consumer perceptions of wine aroma and flavour and their wine preferences.
[Read more about Influence of immersive virtual reality on consumers’ perception of wines]
Examining perceived wine complexity and how it impacts consumer preference
Honours project: Investigate methods suitable to assess complexity of wines and collate a range of wines varying in perceived complexity.
[Read more about Examining perceived wine complexity and how it impacts consumer preference]
