Dr. Jacqui McRae, a research scientist at the Australian Wine Research Institute, delves into the intricate world of wine science. Contrary to the romanticized notion of wine tasting, her work is deeply rooted in understanding the chemistry and biology behind wine production. Dr. McRae’s primary focus is on tannins, compounds that significantly influence the texture and flavor of wine. Her research aims to unravel how tannins interact with other elements in wine and how they contribute to the overall sensory experience.
One of the fascinating aspects of her work is exploring how external factors such as food, music, and temperature can alter the taste and mouthfeel of wine. For instance, certain types of music can enhance the perception of sweetness in wine, while different serving temperatures can bring out distinct flavor profiles. Dr. McRae’s experiments also extend to artificial aging products, which can mimic the effects of traditional aging processes, and various types of stoppers, which can impact the wine’s preservation and quality.
Additionally, Dr. McRae investigates the role of different grape varieties and winemaking techniques in shaping the final product. Her work involves a combination of laboratory experiments and sensory evaluations, where trained panels assess the wines based on specific criteria. This rigorous scientific approach helps in developing a deeper understanding of the complexities involved in winemaking and provides valuable insights for the industry.
Dr. McRae’s research highlights the importance of science in the art of winemaking. It underscores the meticulous processes and detailed analyses required to produce high-quality wines. Her work not only contributes to the academic field but also has practical implications for winemakers aiming to enhance their products. Through her dedication and expertise, Dr. McRae exemplifies the blend of passion and science that defines the role of a wine scientist.
Fro the full story read the article on the ABC News below
http://www.abc.net.au/news/2016-08-11/science-week-what-it-takes-to-be-a-wine-scientist/7719920