A three-year study into Chile’s Carmenère grape has been launched – with the aim of improving wine quality by studying the effects of oxygen on aromas and evolution.
Closure manufacturer Nomacorc is joining forces with Chile’s Pontificia Universidad Católica de Chile to launch the study, which begins this month and is due to conclude in December 2011.
It will focus on demonstrating how oxygen transfer through closures affects the Carmenere’s flavour characteristics and evolution.
The research team will be led by Dr Eduardo Agosin, professor of biotechnology and director of the university’s Centro de Aromas, aided by Dr Felipe Laurie from the University of Talca.
‘Our analysis of post-bottling oxygen management and the relationship between sensory characteristics and oxygen will improve the winemaker’s control of wine development and quality after bottling,’ said Rodrigo Moraga, Nomacorc’s enological support manager for South America.
Stéphane Vidal, Nomacorc’s global director of enology, added: ‘Our joint research with Católica will further strengthen the industry’s understanding of oxygen’s role in wine development.’
The study will be similar to a number of other Nomacorc-led projects, including ventures with Forschungsanstalt Geisenheim in Germany, UC Davis in California, the Institut National de la Recherche Agronomique (INRA) in Montpellier, and the Australian Wine Research Institute (AWRI).
Written by Richard Woodard