It’s the sort of research – and topic – that can’t help but pique the interest of wine drinkers and scientists – what really causes the flavours and lingering aftertaste we get in our mouth when we taste a memorable glass of wine.

For the past 14 months, scientists at The Australian Wine Research Institute (AWRI) have been looking in depth at glycosides – flavour compounds attached to sugars in wine – and have shown they play a role in the development of the in-mouth flavour we perceive when drinking wine.

Now, with proof of concept achieved, the AWRI team is moving onto even more exciting discoveries.

The four-year project is funded by the Australian Grape and Wine Authority and titled, ‘Flavour precursors: contribution to wine aroma, in-mouth sensory properties and flavour release’.

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