The wine industry has been awarded almost $9 million in the science funding round to continue research into sauvignon blanc.
Scientists have been investigating the flavours of the country's most popular grape variety. Those flavours were found to be a combination of sweet, sweaty, passionfruit, and cat's pee.
Plant & Food Research will now look at producing new sauvignon blanc wines that will attract a premium export price.
Dr Roger Harker says it is about enhancing New Zealand's unique style of sauvignon blanc and will help the wine industry double its exports to $2 billion per year, by 2020.