Leandro Dias Araujo

Dr. Leandro Dias Araujo serves as a Senior Lecturer in the Department of Wine Food & Molecular Biosciences at Lincoln University's Faculty of Agriculture and Life Sciences. His research focuses on wine chemistry with particular expertise in New Zealand's signature grape varieties: Sauvignon Blanc and Pinot Noir. His work bridges analytical chemistry with sensory science to understand how chemical composition influences wine characteristics.

His educational background includes a PhD from the University of Auckland alongside multiple Master's degrees from institutions in Brazil, Portugal, and Germany. His research program investigates critical winemaking factors including polyfunctional mercaptan formation in Sauvignon Blanc and phenolic composition in Pinot Noir wines. Current projects examine geographical origin authentication, oxygen management techniques, and natural alternatives to sulfur dioxide.

His research demonstrates strong industry relevance through practical applications in New Zealand's wine sector. Recent publications reveal increasing focus on sustainable winemaking practices, terroir expression, and advanced analytical methods for wine characterization. The work consistently connects chemical analysis with sensory outcomes to address real-world winemaking challenges.

• Multiple publications on Pinot Noir phenolic composition and sensory quality
• Cutting-edge research on thiol chemistry in Sauvignon Blanc
• Industry-focused studies on oxygen management and preservative alternatives
• Collaborative work with New Zealand wine regions including Central Otago and Marlborough

Dr. Araujo actively supervises postgraduate research and teaches core wine science courses including Principles of Wine Science and Wine Quality Assessment. His teaching integrates current research findings with practical winemaking knowledge, preparing students for careers in the global wine industry.