Grapes to genes – studying the how and why of flavour and aroma production in Sauvignon blanc
February 4, 2006 0 Comments
Pictured are PhD students Ganeshan Vellasamy (left) and Andriy Podolyan (right) preparing grape berry samples for biochemical and molecular analyses. Their projects are focused on characterising the biochemical pathway responsible for the formation of precursors of important aroma compounds in Sauvignon blanc. They will also be investigating how climate and viticultural management of vines impacts on the accumulation of these compounds in grape berries.
For further information contact Chris Winefield or Mike Trought.