Final-year viticulture and winemaking student Lindis McMurray is gaining valuable hands-on experience through her Marlborough Research Centre (MRC) Internship at the New Zealand Wine Centre, working alongside scientists and industry specialists during one of the busiest times of the year.
The internship is a collaborative initiative supported by MRC, the Bioeconomy Science Institute (BSI), the Bragato Research Institute (BRI) and Nelson Marlborough Institute of Technology (NMIT), combining funding, research expertise and industry connection to provide students with real-world experience.
Lindis, who is completing her Bachelor’s degree at NMIT on the New Zealand Wine Centre campus, is spending her internship working across vineyard, laboratory and winery environments on several research projects based on campus.
Originally from Scotland, Lindis has lived in New Zealand for almost fourteen years and moved to Blenheim a few years ago from Mount Maunganui. She says the internship is providing an opportunity to see another side of the wine industry while building practical skills that complement her studies.
“This internship will give me more hands-on experience which will help to solidify in-class learnings,” she says. “I have already gained so much knowledge in the short time I have been in the internship.”
During her time at the research centre, Lindis has been working primarily with researchers Claire Grose, Muriel Yvon and Dr Damian Martin at the Bioeconomy Science Institute (BSI), contributing to a single vine wine project.
The research uses ultra-small scale microvinification to help detect clonal differences in aroma. Grapes from a clonal trial at MRC’s Rowley Crescent are being used to compare terpene profiles across eight different clones.
The project also develops a high-throughput microvinification method that could support future research initiatives, including projects within the Living Lab and the Bragato Research Institute (BRI) Sauvignon Blanc 2.0 programme.
Alongside this work, Lindis has also supported Yuichi Ando at the BRI with fruit set assessments earlier in the season and maturity sampling for the Next Generation Viticulture trials.
With vintage underway, her focus will shift further into winery work, assisting with micro-fermentations and laboratory analysis.
Lindis says one of the highlights of the internship has been the collaborative research environment on campus.
“It is great to work at the hub of Marlborough wine research,” she says. “I enjoy working in a team environment and having the opportunity to be involved in many different projects with the help and support from industry professionals.”
Outside of study and work Lindis enjoys staying active through Pilates, spending time outdoors, and exploring Marlborough’s wine and food scene.
“I’m passionate about food and wine,” she says. “I love cooking and baking, and visiting local cellar doors for wine tastings.”