Dive into the fascinating world of sparkling wine with Cassandra Pegg, a postdoctoral researcher from the University of Queensland. Cassandra explores the sweet science behind sparkling wine, focusing on the importance of glycoproteins in bubble formation and wine quality. With sparkling wine being the fastest-growing grape-derived alcoholic beverage, understanding its composition is crucial for enhancing its desirable properties like color, clarity, and bubble stability. Cassandra takes us through the meticulous winemaking process, from grape picking to the unique second fermentation, revealing the critical role of glycoproteins and their impact on the overall sensory experience of sparkling wine.

In this webinar, Cassandra shares groundbreaking methodologies and findings from her research. She details how advanced techniques like swath or data-independent analysis (DIA) are used to identify and quantify glycoproteins in sparkling wine. The research highlights significant discoveries, such as the correlation between specific glycoproteins and wine aging, as well as the differences in glycoprotein profiles between various grape varieties and fermentation processes. Cassandra’s insights provide valuable knowledge for wine producers aiming to improve product quality and consistency. Don’t miss this opportunity to enhance your understanding of the science behind sparkling wine and learn how innovative research is driving advancements in the industry. Raise a glass and join us for this informative and entertaining session!