AWRI decanted

Matt Zadow is Operational Winemaker at Yalumba’s Oxford Landing Winery. He has worked with the AWRI on implementing oxygen addition to ferments at a large scale. Matt chatted with Drew about why he has adopted this practice and the benefits he is seeing in his wines.

EPISODE LINKS
Delivering oxygen to ferments (fact sheet)

MORE FROM THE AWRI
Website: www.awri.com.au
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ACKNOWLEDGEMENTS
This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

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Dr Simon Schmidt is a biologist (and drummer!) who worked on plant disease resistance before changing his focus to wine yeasts. Simon chatted with Drew about the surprising benefits that come from adding oxygen to wine ferments, and how they differ between red and white wines.

EPISODE LINKS
Aeration of red ferments gets the thumbs up on wine quality (Wine Australia news article)

MORE FROM THE AWRI
Website: www.awri.com.au
YouTube: https://www.youtube.com/c/theawri
Facebook: https://www.facebook.com/The.AWRI/
Twitter: https://twitter.com/The_AWRI
Subscribe to our newsletters: www.awri.com.au/subscribe

ACKNOWLEDGEMENTS
This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Hosted on Acast. See acast.com/privacy for more information.

Dr Tracey Siebert began her career in pharmaceuticals, but found her niche in the world of wine flavour chemistry. She chatted to Drew about her research on peachy/stone fruit characters in white wine, which included time spent with collaborators in Bordeaux, France.

EPISODE LINKS
Why does this wine smell like apricots? (webinar recording)

MORE FROM THE AWRI
Website: www.awri.com.au
YouTube: https://www.youtube.com/c/theawri
Facebook: https://www.facebook.com/The.AWRI/
Twitter: https://twitter.com/The_AWRI
Subscribe to our newsletters: www.awri.com.au/subscribe

ACKNOWLEDGEMENTS
This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Hosted on Acast. See acast.com/privacy for more information.

Sheridan Barter grew up in the Barossa with strong ties to the wine industry. After studying forensic and analytical chemistry, she turned back to her wine roots by joining the research team at the AWRI. Sheridan chatted to Drew about her work investigating how pepper character in red wine forms in grapes in the vineyard.

EPISODE LINKS
Pepper flavour in wine (fact sheet)
Mapping the origins of high rotundone and pepper flavour in wine (article)

MORE FROM THE AWRI
Website: www.awri.com.au
YouTube: https://www.youtube.com/c/theawri
Facebook: https://www.facebook.com/The.AWRI/
Twitter: https://twitter.com/The_AWRI
Subscribe to our newsletters: www.awri.com.au/subscribe

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Dr Leigh Francis is a highly experienced chemist and sensory scientist, who leads the AWRI’s sensory and flavour research. He chatted to Drew about the minty/eucalypt flavours that can end up in red wine, thanks to gum trees planted near vineyards.

EPISODE LINKS
Eucalyptus character in wine (fact sheet)
What makes a red wine green? (article)

MORE FROM THE AWRI
Website: www.awri.com.au
YouTube: https://www.youtube.com/c/theawri
Facebook: https://www.facebook.com/The.AWRI/
Twitter: https://twitter.com/The_AWRI
Subscribe to our newsletters: www.awri.com.au/subscribe

ACKNOWLEDGEMENTS
This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Hosted on Acast. See acast.com/privacy for more information.

Dr Mango Parker is a flavour chemist driven by curiosity about the world around her. She chatted to Drew about glycosides – flavour compounds in grapes that often get thrown away by winemakers and may be an untapped source of fruity and floral flavours.

EPISODE LINKSBoosting floral aroma of wine with flavourless grape extracts (article)
High calibre career – profile of Dr Mango Parker

MORE FROM THE AWRI
Website: www.awri.com.au
YouTube: https://www.youtube.com/c/theawri
Facebook: https://www.facebook.com/The.AWRI/
Twitter: https://twitter.com/The_AWRI
Subscribe to our newsletters: www.awri.com.au/subscribe

ACKNOWLEDGEMENTS
This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Hosted on Acast. See acast.com/privacy for more information.

Dr Wes Pearson is a snowboarder turned sensory scientist and winemaker, originally from Winnipeg in Canada. He chatted to Drew about regional characters in Australian Shiraz.

EPISODE LINKS
Understanding regionality in Shiraz (conference presentation).
Shiraz terroir – linking regional sensory characters to chemical and climate profiles (article).


MORE FROM THE AWRI
Website: www.awri.com.au/
YouTube: https://www.youtube.com/c/theawri
Facebook: https://www.facebook.com/The.AWRI/
Twitter: https://twitter.com/The_AWRI
Subscribe to our newsletters: www.awri.com.au/subscribe

ACKNOWLEDGEMENTS
This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Hosted on Acast. See acast.com/privacy for more information.