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

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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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