Simon Nordestgaard

PhD Candidate

B.E. (Chem) (Hons), University of Adelaide
B.Ec., University of Adelaide

Location: Room MN10 Engineering North
Email: snordest@chemeng.adelaide.edu.au
Phone: + 61 8 8303 3150
FAX: + 61 8 8303 4373

Supervisors

A/Prof Brian O'Neill, School of Chemical Engineering, University of Adelaide
Dr Elizabeth Waters, Australian Wine Research Institute
A/Prof Graham Jones, School of Agriculture, Food and Wine, University of Adelaide

Research Topic

Extraction and retention of white grape phenolic compounds during the production of white wine

Research Abstract

Phenolic compounds can cause bitterness and astringency in white wines. The conventional white winemaking approach is to minimise their concentration by limiting contact between the juice and the grape seeds, skins and stems, where flavonoid phenolics are abundant. In Australia, the majority of white grapes are machine harvested, which inevitably results in berry breakage and juice contact with the grape seeds and skins during transportation. The extraction of phenolics from the solid parts of the grape cluster is also heavily influenced by the method of pressing at the winery. In this project, the kinetics of phenolic extraction will be investigated in order to identify processing techniques that result in high quality white wines whilst minimising production costs.

Interests

• Grape and wine phenolics
• Juice and wine fining
• Winery engineering

Recent Publications

• Waters, E.J., Pocock, K.F., Nordestgaard, S., Colby, C.B., O'Neill, B.K. (2008) Improved clarification and stabilisation technologies - protein stability in white wines. In: Proceedings of the Thirteenth Australia Wine Industry Technical Conference. Blair, R., Williams, P., Pretorius (Eds.). Australian Wine Industry Technical Conference Inc., PO Box 197, Glen Osmond SA 5064, Australia. pp. 81-83.
• Nordestgaard S., Muhlack R., O'Neill B., Waters E.J, Colby C.B. (2007) Heat stabilisation with in-line bentonite dosing. In: Proceedings - W06: Process Improvement for Profitability, 13th Australian Wine Industry Technical Conference, Adelaide, Australia.
• Nordestgaard, S., Chuan, Y.P., O'Neill, B., Waters, E., Deans, L., Policki, P., Colby, C. (2007) In-line dosing of white wine for bentonite fining with centrifugal clarification. American Journal of Enology and Viticulture 58(2): 283-285,
• Waters, E., Pocock, K., Nordestgaard, S., O'Neill, B., Colby, C. (2007) Protein haze in white wines: New solutions to an old problem. In: Proceedings of the ASVO seminar: Maximising the Value - Maximising returns through quality and process efficiency. Allen, M., Cameron, W., Francis, M., Goodman, K., Wall, G., Waters, E., Quarisa, J. (Eds.). Australia Society of Viticulture and Oenology, GPO Box 582, Adelaide SA 5001, Australia. pp. 27-28.
• Nordestgaard, S.J., Colby, C.B., O'Neill, B.K., Waters, E.J. (2007) Measurement of wine proteins by size exclusion HPLC. In: Proceedings of Chemeca 2007, Academia and Industry Strengthening the Profession. Engineers Australia. pp. 1154-1164.
• Muhlack R.A., Nordestgaard, S., Waters, E.J., O'Neill, B.K., Lim, A., Colby, C.B. (2006) In-line dosing for bentonite fining of wine or juice: contact time, clarification, product recovery & sensory effects. Australian Journal of Grape Wine Research 12(3): 221-234
• Colby, C.B., Nordestgaard, S., Waters, E., O'Neill, B.K. (2006) Bentonite fining: can we improve performance and efficiency and decrease value losses? Australian & New Zealand Grapegrower and Winemaker (509a): 82, 84-88.
• Nordestgaard, S.J., Colby, C.B., Chuan, Y.P., O'Neill, B.K., Waters, E.J. (2006) Bentonite lab fining trials with white wine. In: Proceedings of Chemeca 2006, Knowledge and Innovation.
• Colby, C.B., O'Neill, B.K., Waters, E.J., Nordestgaard, S. (2006) In-line dosing of bentonite: A new processing strategy for the wine industry. In: Proceedings of Chemeca 2006, Knowledge and Innovation.