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By Aubrey Lee, Eco2Wine doctoral candidate

I stepped into uncharted territory for my PhD. My master’s research primarily focused on evaluating agronomic performance and nutrients in mushrooms. Diving into wine biotechnology required perseverance and hard work.

However, I learned that, even though I needed advice from experts to guide me, I must take hold of the steering wheel and control the direction I’m heading in. It’s easy to blindly take every suggestion when unsure of your path and allow others to steer the wheel in a direction different from what you originally planned. I remind myself to always filter the suggestions I receive, think critically, and decide what’s best to achieve the objectives of my project.

The first aim of my research is to map the microbial communities in conventional and organic vineyards across some EU regions and South Africa. Once the microbial diversity has been mapped and found, then it is time to maintain it as untouched as possible. For this reason, the second aim of my project is to find the best solution to preserve these microbial communities in and outside their natural habitat.

A first harvest in South Africa

So far, the highlight of my research has been harvesting grapes from the field and transferring them to the laboratory to be further processed for molecular work. I’ve always enjoyed working in the field. I love getting my hands dirty, being surrounded by nature, and feeling the warm sun on my face. Coming from an agricultural science background, I’ve worked in a mushroom cultivation room and small-scale vegetable farm before, but working in the vineyard is a totally new experience.

For the first Chenin Blanc harvest at Stellenbosch University’s vineyard, I felt a mixture of nervousness and excitement – nervous because I had to brief volunteering students on the harvesting process, despite it being my first time as well; excited because I never thought I’d be in sunny South Africa working in a vineyard. I am incredibly grateful for the opportunity.

It went well, and the process became easier over the next harvests. It was fun! While I enjoy working in the lab with pipettes in a sterile environment, a change of scenery refreshes the mind. I feel recharged after outdoor work, and the hands-on experience in the vineyard makes the molecular lab work much more interesting. The experience also helps shape me into a better scientist by giving me a deeper appreciation for the hard work behind viticulture and winemaking.

From the vineyard to the laboratory

I can see the difference in the grape samples between those grown on a conventional vineyard and those in biodynamic conditions, because the former has fewer insects. Now, I look forward to obtaining data to see the difference in microbial communities in those vineyards and how they vary across vineyards with different management practices. The microbes present on the grape surface significantly influence the overall wine quality – its aroma, colour, and taste. This mapping exercise is an important first step to their preservation.

Regardless of the challenges, I have learned much about this new field. For one, even though I am steering the ship, grapes cannot be manipulated to fit our exact schedules. They must be harvested at the right time, at the right maturity, and with the right sugar content. A little rain could cause a delay in harvest, as it dilutes the sugar concentration and causes splitting. Harvest timing is one of the first steps that requires careful attention for a good glass of wine.

Overall, I think my research is progressing well, and I am grateful that the post-doc researchers and lab members have been so generous with their time and knowledge in helping to ensure the success of my experiment. I am certain that I will have to face more challenges in my PhD journey, but I feel relieved knowing that I can always count on my supervisors and lab members for support and guidance.

I started this PhD with very little knowledge of wine science. Navigating through an ocean of advice and making informed decisions has been a crucial part of my growth as a researcher. By the end of my PhD journey, I hope my research will contribute to winemakers having better control and consistency in crafting their wine.