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A new device currently in development in Tasmania could provide greater accuracy and efficiency to winemakers when deciding at which point to stop pressing their grapes. Developed by researchers at the Tasmanian Institute of Agriculture, the technique uses wavelengths to measure phenolic compounds in juice. While it’s been designed for use in the production of sparkling wines, there could be potential for it to be applied to other wine types too. With a prototype about to be constructed, Hans Mick spoke to Dr Rocco Longo to learn more.

Item Type:	Media Interview
Keywords:	in-line sensing, press, accuracy, agriculture, compounds, development, device, efficiency, grapes, juice, measure, new, phenolic, pressing, production, sparkling, stop, Tasmania, Tasmanian, technique, wavelength
Research Division:	Chemical Sciences
Research Group:	Analytical chemistry
Research Field:	Sensor technology (incl. chemical aspects)
Objective Division:	Manufacturing
Objective Group:	Processed food products and beverages (excl. dairy products)
Objective Field:	Alcoholic beverages
UTAS Author:	Longo, R (Dr Rocco Longo)
ID Code:	133756
Year Published:	2019
Deposited By:	TIA - Research Institute
Deposited On:	2019-07-09
Last Modified:	2019-07-15
Downloads:	0