Project Description:

The Australian wine sector could be a leading global producer of ‘lifestyle wines’ – wines lower in alcohol and calories than traditional wines. To achieve this vision, industry-focused research is needed to produce, market and sell no- and low-alcohol (NOLO) wines that exceed consumer expectations. This CRCP will leverage the resources and expertise of a consortium of industry stakeholders (from across the supply chain) and world-renowned researchers to address key NOLO winemaking challenges: microbial stability and shelf-life, flavour capture and re-use, mouthfeel and textural deficiencies, and the image of NOLO wine. This multi-faceted approach will deliver growth in global markets, and therefore economic benefits for the wine industry.

The ‘NOLO Wine’ Scholarships are funded via the Cooperative Research Centre Project for the Advancement of Australian Lifestyle Wines to support FOUR full-time PhD students who will commence research in Bioengineering, Flavour, Mouthfeel and Marketing aspects of making and selling NOLO wine:

Bioengineering:

This PhD project has two objectives: 1. Identify and evaluate microorganisms and biological compounds to increase microbial stability of no- and low-alcohol (NOLO) wines; and 2. Evaluate microorganisms and enzymes that can increase flavour in these products during primary fermentation and/or after dealcoholisation.  The candidate will undertake research in the areas of microbiology and flavour chemistry and provide knowledge to the wine sector on how to improve quality in NOLO wines and exceed consumer expectations for this category.

Flavour:
This PhD project aims to explore methods and protocols for optimising the flavour of NOLO wines, by developing models for compositional changes to wines post-dealcoholisation and the consequence for wine flavour, and how the process of alcohol removal and operating conditions used can impact on those chemical changes. These models will then then be employed for optimisation of alcohol removal processes for maximum wine flavour retention, or through improvements in the separation of extracted flavour and ethanol for flavour recovery.  The candidates will develop skills/techniques in experimental design and conduct of research trials, instrumental methods of chemical analysis, process modelling and simulation, statistical analysis, and working with research end-users. 

Mouthfeel:

This PhD project aims to optimise the mouthfeel properties of no and low alcohol wines, providing heightened knowledge to industry on how to improve wine quality in this category. Specifically, the candidate will utilise unique approaches and develop novel tools to explore the relationships between mouthfeel and flavour. Furthermore, the candidate will undertake research spanning various points along the production chain to examine how a variety of vinification techniques and additives can impact no and low alcohol wine sensory and chemistry profiles in order to enhance mouthfeel and texture, and increase consumer acceptance.  

Marketing:

This PhD project will examine the pivotal role packaging plays in consumer perception and behaviour regarding no/low alcohol wines, shedding light on how design can influence attitudes and choices in this market. In particular, the candidate will be expected to explore how design influences consumer expectations, dissect packaging elements conveying these impressions, and measure their impact on behaviour like purchasing and product acceptance. Additionally, the candidate will delve into whether consumer traits like age, gender, lifestyle, or beverage preferences alter this packaging-consumer relationship.

Eligibility: Applicants can be Australian citizens, permanent residents of Australia or international students who are acceptable as candidates for a PhD degree at the University of Adelaide.

Stipend: The scholarship will be for 3.5 years and has a stipend of $34,210 (2024 rate, indexed annually) per annum.  It is likely to be tax exempt, subject to Taxation Office approval. 

Enquiries:

Bioengineering Project

Contact Person: Dr Cristian Varela

Discipline of Wine Science

Tel: (08) 8313 3366            Email: cristian.varela@adelaide.edu.au

Flavour Project

Contact Person: Dr Richard Muhlack

Discipline of Wine Science

Tel: (08) 8313 6771            Email: richard.muhlack@adelaide.edu.au

Mouthfeel Project

Contact Person: Associate Professor Sue Bastian

Discipline of Wine Science

Tel: (08) 8313 6647            Email: sue.bastian@adelaide.edu.au

Marketing Project

Contact Person: Associate Professor Armando Corsi

Adelaide Business School

Tel: (08) 8313 3420            Email: armando.corsi@adelaide.edu.au

Expression of interest

Expressions of interest should be submitted to Tammika Hutton, by no later than 26 January 2024 with the name of scholarship in the subject heading. Please ensure you include all of the following documents:

• Degree certificates (testamurs)
• Academic transcripts
• Translations of non-English documentation
• Evidence of English language proficiency
• Curriculum vitae
• 1 page cover letter explaining interest in NOLO wine project(s) and relevant experience