Take a Sharpie or a Biro to a white tablecloth and draw a horizontal and a vertical axes (x = length of flavour and y = body, or some such - the actual labels were never made very clear, presumably on purpose) and plonk your tasting glasses down on the napkin-cum-physical graph. Measure the sample distances from the x-y intersection and you have some raw data on mouthfeel of various wine samples: the closer the samples, the more similar they are. From this, Zhijing (Victor) Ye at Hawke's Bay's Eastern Institute of Technology (EIT) is attempting to consolidate a lexicon of mouthfeel tasting descriptors. And cause headaches for restaurant drycleaners everywhere.

This was one of 15 presentations given by New Zealand-based scientists and industry innovators presenting their research and findings at EIT's inaugural Viticulture and Wine Related Research symposium, held at its Hawke's Bay Campus on 28 October. The one-day symposium, dubbed 'Advancing Viticulture and Wine Related Research' boasted researchers from EIT, the University of Auckland, Nelson Marlborough Institute of Technology (NMIT), Lincoln University, Bragato Research Institute (BRI) and others.

The day was, according to organiser Sue Blackmore, head of EIT's School of Viticulture and Wine Science, an opportunity for those engaged in current and emerging research, across broad fields, to present their findings. The day was broken down into four sessions, covering viticulture, Pinot Noir chemistry, applied oenology, and wine supply chain and infrastructure. Each presenter was given a 20-minute segment, including five minutes for questions.

It kicked off with former EIT lecturer Dr Stewart Field (now at NMIT) presenting his research into the effects of soil temperature (independent of air temperature) on Syrah prior to veraison. Apposite, given current global concerns, the findings so far appeared to reveal a difference in the way the plant developed, but changes in soil temperature showed no difference in flowering date or veraison, no effect on phenology and no clear effect on flower umbers per inflorescence. Interesting in itself, bus, as with many presentations made on the day, it is clear there is more to come.

Other highlights included an investigation into non-herbicide weed control, which ended with a prototype microshock electric weeded that looked like some sort of Death Star weedwacker (weda.tech), by the engaging Dan Bloomer at LandWISE; glyphosate resistant weeds; deficit irrigation trials in Hawke's Bay Syrah (a subject close to a lot of winemakers' and growers' hearts); and an ongoing foliar fertiliser trial on a frosted vineyard.

Pinot Noir took the limelight prior to lunch, with Billy Yang's talk on microoxygenation the joint winner of the prize for best talk (along with Chandré Honeth's deficit irrigation research, mentioned above). Dr Melodie Lindsay presented fascinating research into tannin additions and colour in Pinot Noir, although your correspondent's interest was piqued by the apparent success of the use of a coffee plunger as a ferment medium (a boon for backyard winemakers wishing to pursue submerged cap ferments).

Applied oenology and broader wine industry issues rounded off the day, with (so far) inconclusive research into the relation between sulphur in Sauvignon Blanc juice and mercaptan formation in wines, a fascinating exploration of leaf area's effect on crop loads in Pinot Noir, and food for thought through the impact of Covid-19 and earthquakes on the wine industry. An assessment of wine sales by EIT's Dr Rory Hill capped a well-run day.

Sue was "thrilled" at the success of the event and hoped it would help to boost interaction between centres of learning in the New Zealand wine industry. There are plans to make it an annual occurrence but, "it really depends on the situation next year," she adds, referencing the Covid restrictions that saw several speakers presenting remotely. With a solid (but not stellar) turnout from Hawke's Bay winemakers and viticulturists, there is surely scope to grow?