The Australian Wine Research Institute (AWRI) and MACSYS have come together to bring new insights to Australia’s wine industry.

The collaboration aims to provide grape growers and winemakers with innovative tools to enhance the quality, sustainability, and efficiency of the winemaking process. Researchers will undertake two projects focused on yeast metabolism and fermentation dynamics.

Project 1: Modelling Yeast Metabolism: A Mathematical and Statistical Approach

Yeast plays a fundamental role in fermentation, influencing the development of flavours and aromas in wine. The project aims to further explore how the genetic features of yeast impact the production of both pleasant and unwanted taste compounds.

MACSYS Chief Investigator Professor Matthew Simpson (QUT) explains, “This project combines MACSYS’s expertise in mathematical modelling, statistical data science, and machine learning with AWRI’s industry-driven insights. We’re aiming to provide winemakers with a better understanding of how yeast processes sugars and other compounds during fermentation.”

Project 2: Using Mathematical and Statistical Modelling to Understand Yeast Competition in Fermentation

The second project examines the competition between different yeast species during fermentation. These interactions can affect the fermentation process and, ultimately, the wine’s final characteristics. In other words, fermentation reliability and flavour profile.

AWRI Research Manager Dr. Simon Schmidt states, “Understanding these dynamics is essential for winemakers looking to refine fermentation control. Our collaboration with MACSYS will help us develop predictive models that can assist winemakers in selecting and balancing yeast populations to ensure that desirable strains dominate.”

A Growing Collaboration

The MACSYS team includes Professor Mat Simpson and Dr Alex Johnston from QUT, and Professor Traude Beilharz from Monash University. As part of this initiative, they will work with  AWRI researchers specialising in yeast strain competition.

Both projects synergise with established MACSYS projects in the regulation of central carbon metabolism, protein translation and mRNA biology in yeasts. MACSYS Chief Investigator Professor Traude Beilharz explains, “It’s exciting to think about expanding our knowledge of model yeasts to understand how pathways enhance the aroma, flavour, colour and texture in wine”.

Stay tuned for more information about this exciting collaboration. MACSYS will bring you updates on its LinkedIn page and website as they happen.

Feature image (pictured L-R):  Dr Simon Schmidt (AWRI), Prof Traude Beilharz (MACSYS-Monash), Prof Mat Simpson (MACSYS-QUT) at AWRI in Adelaide.

Media contacts:
Tim Macuga, MACSYS: Tim.Macuga@qut.edu.au, 07 3138 6741
Lucy Hyde, AWRI: lucy.hyde@awri.com.au