Blending Science and Sensory: Nick Wendrick’s Carbonated Wine Research

Nick Wendrick, a second-year Ph.D. food science student and trainee at the Florida Chemical Senses Institute (FCSI), is pushing the boundaries of traditional winemaking with his research on carbonated blueberry wine. His work focuses on the sensory and chemical changes that occur when carbonation is introduced to the wine, examining how packaging materials, genetically modified yeast, and carbonation influence flavor, texture, and taste perception. With access to experts across various fields, Nick is able to dive deep into the complex interactions between carbonation and sensory experience, advancing our understanding of how human perception of wine can be shaped by these factors.

Originally pursuing mechanical engineering, Nick made a pivotal switch after discovering his passion for creating consumable products during an internship with Bacardi. There, he was introduced to the world of product development, flavor evaluation, and the challenges that come with crafting beverages that resonate with consumers. The experience sparked an interest that would lead him to focus on ready-to-drink and ready-to-serve alcoholic beverages, ultimately driving him toward research in food science.

Building on his early experience, Nick’s research at the University of Florida first explored the effects of carbonation on muscadine wine. His findings showed that carbonation significantly improved consumer likability, rankings, and purchase intent. This success laid the foundation for his master’s work, which further explored consumers’ preference for carbonation. Now, in his Ph.D. program, Nick continues to expand on this theme, with a focus on carbonated blueberry wine. His research includes the genetic modification of yeast strains to enhance flavor, alongside packaging studies that test how different materials—like cans or plastic bottles—affect the sensory experience of wine.

Florida’s wine industry, known primarily for its fruit wines including muscadine, faces unique challenges when competing against more traditional wines from regions like California and Europe. Muscadine wines, often sweeter than their counterparts, don’t always appeal to typical wine drinkers who prefer drier varieties. Nick’s research aims to change that by using carbonation to amplify flavor compounds and make these local wines more enjoyable for a broader audience.

Part of Nick’s innovation also lies in exploring alternative packaging options. Florida’s lifestyle, characterized by outdoor activities and year-round warmth, presents a perfect opportunity for more portable and durable wine packaging, such as cans or plastic bottles. Through his research, Nick hopes to make Florida wines more accessible and appealing for casual occasions, whether at the beach, a pool, or a sporting event. His goal is to offer consumers a unique, Florida-made beverage option that enhances their overall drinking experience.

Nick’s success in food science is fueled by a deep interdisciplinary approach, blending elements of chemistry, microbiology, engineering, psychology, and sensory science. His research draws from these diverse fields to tackle challenges from multiple perspectives, using technical expertise while also considering human perception and experience. By incorporating olfaction and studying how compounds interact with sensory receptors, Nick is able to deepen the scientific understanding of how flavor and taste are formed. This innovative, multi-faceted approach allows him to craft solutions that satisfy both scientific rigor and consumer needs.

Nick’s work is supported by the collaborative and resource-rich environment at the FCSI, which plays a crucial role in advancing his research. Alongside this support, it’s Nick’s personal drive and sense of obligation that truly propel him forward. “A lot of people want to get a Ph.D., but I’m currently getting a Ph.D., which is a privilege and something I’m very thankful for, but I also feel obligated,” he reflects. This sense of obligation drives him to produce research that not only contributes to the academic community but also has a meaningful impact on businesses, industries, and consumers alike.

For Nick, a vital aspect to success in food science—and any field—boils down to curiosity and a commitment to lifelong learning. He advises students entering the field to be deeply curious about their research, explaining that it is often the questions nobody else has asked that lead to the most exciting discoveries. He also encourages cultivating knowledge across a range of disciplines, as it can open up unexpected avenues for innovation and problem-solving.

Through his work at FCSI, Nick Wendrick is shaping the future of Florida’s wine industry while contributing to a broader understanding of sensory perception in food science. His innovative research not only promises to elevate the profile of Florida’s local wines but also highlights the importance of an interdisciplinary approach in tackling complex scientific questions.