As an aspiring wine snob (specialist?), I like to try new wines regularly, sipping and swishing and savoring the novel flavors, characteristics, and textures that might
As an aspiring wine snob (specialist?), I like to try new wines regularly, sipping and swishing and savoring the novel flavors, characteristics, and textures that might
Latest issue of the Wine & Viticulture Journal out this week
December 21st, 2020
Wine & Viticulture Journal will be released this Wednesday.
With the 2021 vintage imminent, this issue has a particular focus on fermentation, beginning with Erika Szymanski’s look at recent research into how microbes in mixed microbial fermentations compete with each other and outcompete undesirables.
Diluting juice with water is now possible following changes to the Australian and New Zealand Food Standards legislation. This has meant winemakers now have the option of adding water to ferments to reduce alcohol levels, particularly in years where fruit ripens earlier than usual or compact vintages arise. While there has been a fair degree of research into what effect this practice has on wine quality, little has been done on how this influences fermentation dynamics. Researchers from the University of Adelaide have now begun to fill this gap.