In July, BRI announced six projects selected through the 2025 invitation for research proposals. These projects represented a portion of the funding that was available in this year’s round. We’re now pleased to announce that three additional projects have been approved – each designed to drive innovation and deliver value to New Zealand’s grape and wine industry.
The increasing significance of bulk wine shipping in New Zealand, alongside emerging innovations in wine production and packaging, highlights the need to update and expand the existing body of knowledge in this area. This project will review and consolidate existing literature and resources, while also identifying knowledge gaps and potential directions for further research.
Increasing demand for low and no-alcohol wines presents a valuable opportunity for innovation within the wine industry, to innovate and cater to changing consumer preferences. This project investigates how different yeast strains and mouthfeel-enhancing additives could improve the overall quality of these wines. By evaluating different yeast strains for their ability to reduce alcohol levels and testing various additives’ ability to enhance texture and body, the study aims to identify the most effective ingredients for producing high quality low and no-alcohol wines that meet evolving consumer preferences.
Botrytis cinerea, the fungus responsible for causing grey mould, can negatively impact wine quality by producing laccase enzymes that oxidise phenolic compounds. This enzymatic activity leads to browning, flavour loss, and spoilage, and ultimately a reduction in wine quality and loss of income. Current methods to control this unwanted oxidation face limitations related to regulation, health, and wine quality. This collaborative project between Victoria University of Wellington and Bragato Research Institute will apply cutting-edge genomics and protein-engineering tools to develop a precise, targeted intervention in order to protect premium wine quality.
The study will first explore the genetic diversity of B. cinerea strains found in New Zealand vineyards. Armed with knowledge of the diversity in laccases, advanced computational tools and biotechnological approaches will be used to characterise the properties of these enzymes and to design mini-proteins that specifically block their activity.
