When Dr Jacqui McRae exposes exactly what she does for a living, the majority of people are overcome with expert envy.
As a research study researcher at the Australian Wine Research Institute, Dr McRae invests her days studying the limited qualities of some of Australia’s best drops.
So does she ever get to taste what’s in the beaker?
” Ah no,” she said,” that would be nice, but no.”
Dr McRae started her clinical career studying the active constituents in medicinal plants.
After seeing an advertisement for a wine scientist, her interest was ignited.
” My job is to work out how a few of the textures, flavours and scents are formed and what they add to the wine.
” Particularly I take a look at tannins– how the tannin structure modifications with time and what that implies for wine mouthfeel.”
The response of the tannins to the proteins in our mouths can figure out the sensory response to the liquid, Dr McRae described.
” When you have a huge glass of wine with some cheese, that will soften the astringency somewhat,” she stated.
” However how does that exact same wine modification with time, why does it alter and how does that impact the mouthfeel?”
This is exactly what Dr McRae’s research concentrates on.
Dr McRae said everything from personal tastes buds to different music might affect how wine tastes and feels.
Dr McRae and her coworkers have actually also checked out the effect of man-made aging items, cork versus screw cap stoppers, and whether placing a spoon in the neck of a sparkling wine bottle will actually stop it from going flat.
” If you are serving wine directly from the fridge, it is too cold,” Dr McRae said.
” Red wines can cope with greater temperature levels than gewurztraminers, so you may wish to serve a red wine during winter at space temperature level.”
Dr McRae said the serving temperature level of the wine would considerably impact the total taste and experience.
Serving red wine somewhat cooler than space temperature level will enhance the taste.
For the ultimate wine experience, 8-12 degrees Celsius is suggested for gewurztraminer and 16-20C for reds.
Mulling, heating and cooking with wine removed many of the reactionary substances.
” It’s a different entity than exactly what you are drinking straight from the bottle,” Dr McRae stated.
” Normally with mulled wine they are adding a lot of spices, so that is not a problem if you are losing some [flavour] since you are adding some.”
And surprisingly, offered their type of work, Dr McRae stated while most of her associates might enjoy a glass of red or white, it generally was not their drink of option.
“We have a lot of beer drinkers,” the self-confessed gin lover stated.