Wine Science Programme
Our research
The University of Auckland is actively engaged in a wide range of research projects directed at applying the latest advances in various disciplines for the benefit of the New Zealand wine industry.
These research activites are run with the close involvement and co-operation of New Zealand wine companies, whose ongoing interest and support is an essential part of their success and the ultimate uptake of knowledge advances by the local industry.
Projects run within the Faculty of Science are largely run through the Wine Science programme, with its research base at the Tāmaki campus in Glen Innes. Further facilities on the city campus are home to several wine science projects, particularly the yeast laboratories located in the School of Biological Sciences and laboratories within the School of Chemical Sciences.
Further projects within the Faculites of Science, Arts, Law and the Business School fall under the umbrella of the Wine Industry Research Institute (WIRI), with its base in the School of Environment.
A broad-based research programme to identify aroma compounds in New Zealand Sauvignon blanc wines.
Research into benefits and techniques of continuous micro-oxygenation (MOX) of red wines in stainless steel tanks.
A range of projects on Pinot noir dealing with aroma development, colour and polyphenols analyses.
Wine Science staff conduct research in a wide variety of topics such as dealing with different types of soil and antioxidant activity in red wines.
WIRI supports social scientific research on the New Zealand wine industry.
Use the list of postgraduate research topics in Wine Science as a source of inspiration if you would like to study with us.
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