GIN RESEARCH
What do Kiwis taste and smell
when they consume gin? Everything
from ‘citrus’ to ‘earthy’ and
‘juniper’ to ‘my mother’, according
to a Massey University study to
develop a consumer lexicon for
the booming craft gin scene in
New Zealand. Taranaki’s Juno
Gin has engaged Massey University
researchers to find the most
common terms used to describe
22 of New Zealand’s favourite
locally distilled gins. The researchers
also included international
brands Gordon’s and Bombay
Sapphire for comparison purposes.
From the sample of 43 gin
drinkers, hundreds of terms were
used to describe both the tastes
and smells of the gins. The most
common terms used for aroma
and nosefeel included citrus,
sweet, juniper, floral and lemon.
For taste and mouthfeel, smooth,
sweet, bitter and warm topped the
list. The study found an impressively
wide range of descriptors
used for the New Zealand gins
in comparison to the two international
willingness amongst Kiwi distillers
to explore flavour profiles and use
local botanicals. The results of the
study will be used by New Zealand
An Australian engineer has ploughed into Kiwi
winemakers who he says are using inefficient
production processes for making white wine that
are causing huge amounts of carbon dioxide
to be discharged into the environment each
year. Brian Murphy – a doctoral candidate with
the University of South Australia’s school of
engineering – says 250,000 tonnes of carbon
dioxide is being released into the atmosphere
from haze-forming proteins that winemakers are
removing using processes that are “still stuck in
centuries’-old traditions. A simple glass of white
wine has a production inefficiency equivalent to
New Zealand’s entire annual white wine production,”
the 2018 UniSA 3MT winner says. “In
the white wine-making process, certain proteins
are exposed to heat, causing an otherwise clear
white wine to go hazy. If this occurs after the
8 OCTOBER 2018
brands, illustrating the
bottling process, it becomes a major concern for
producers who stand to lose millions of dollars in
lost sales.” Murphy is experimenting with new nano
engineered materials to remove haze-forming
proteins so consumers can enjoy a crystal-clear
glass of white wine, “safe in the knowledge they
are helping the environment as well. Essentially,
I’m creating surface active agents – molecules
called micelles – and integrating them with a simple
particle of sand to remove the proteins at the
nano level. By re-engineering the surface of these
particles, we can improve the production process,
removing any risk of haziness.” Early results are
promising, showing not only that proteins can be
removed using this process but – more importantly
– the quality and taste of the wine is not
adversely impacted. “It’s a win-win situation all
round. Production processes are improved, saving
WINE WHINGE
distillers to better market their
product. This includes educating
the market on how to best enjoy
Juno and other Kiwi gins, to develop
a sensory toolkit for the New
Zealand gin distillers’ community
which will be relevant for the wider
global market and, ultimately, to
better understand how our gins
compare internationally. This initial
stage of research has developed a
user-friendly lexicon of the sensory
properties of the 22 New Zealand
gins sampled. With more research,
gin distillers will eventually know
how to identify gaps in the market
and be better equipped to spot
the potential for certain consumers
to experience off notes in a given
flavour profile. “We love the journey
of experimenting with flavours
and locally sourced botanicals,”
Juno co-founder Jo James says.
“However, the work of the Massey
University team truly helps us to
understand the subjective experiences
of a wider range of consumers
toward our gins. We’re excited
to use this knowledge for further
exploration into the exciting world
of capturing and pairing flavours in
the still.” www.junogin.co.nz
time, money and the environment, and consumers
can be guaranteed of crystal clear white wine,”
he says. Murphy’s research topped the contest's
final eight, beating other ideas such as using clay
to tackle obesity. He has won a $4000 research
travel grant and will represent Asia Pacific in the
global competition.
/www.junogin.co.nz
