6 March 2013 The Lincoln experience transforms through red wine research

Research by staff and postgraduate students at Lincoln University’s Centre for Viticulture and Oenology has put the University at the forefront of understanding the nature of red wines, particularly Pinot noir.

“While New Zealand has a global reputation for wine based on Sauvignon blanc from Marlborough, this wine style is highly vulnerable to changes in consumer preferences,” says Dr Roland Harrison, Director of the Centre.

“Pinot noir, in contrast, is scarce in the global marketplace so these wines represent greater opportunities for increased profitability because of their increased ‘value-added’ component.” 

As well as undertaking breakthrough research, Lincoln University is New Zealand’s leading provider of tertiary education in viticulture and wine science for domestic and international students.

Two women who travelled from the other side of the world to study at Lincoln University have recently graduated with PhDs for research that made a significant contribution to a better understanding of the sensory and chemical characteristics of New Zealand Pinot noir wines and factors that influence their quality.

Belinda Kemp came from the UK after a career in the theatre and performing arts before a change in direction saw her making wines and graduating with a Bachelor of Science (First Class Honours) from Plumpton College, East Sussex, UK.

Belinda’s research involved removing leaves in the fruiting zone of Pinot noir grapevines in a commercial Waipara vineyard at different times in the growing season to increase the flavour and aroma compounds in the resulting wines. These wines were analysed both by chemical and sensory methods.

Originally from Boston, MA, USA, Elizabeth Tomasino came to Lincoln University with a Bachelor of Science in Biochemistry from the University of New Hampshire and a Master of Science in Food Science from Cornell University and after working for several wine companies in the US and abroad.

Elizabeth determined the descriptors that characterise regional styles of New Zealand Pinot noir and, by combining sensory and chemical data, their most important aroma compounds.

Dr Harrison says that, “Ultimately, this research contributes to increasing the resilience and profitability of the New Zealand industry. It transforms land through identifying improved vineyard practices; and it has transformed the lives of both PhD students who have gone on to claim academic positions in their countries of origin.

For more information, read the full article on page 24 of the University’s research profile publication Transform.