To conclude last week's series of reports based on my recent visit to Australia, including tasting notes on over 350 of the country's most exciting wines, here is an insight into some cutting-edge technical aspects of wine production in Australia – including yeast genetics, the latest thoughts on bottle closures, and an exploration of the compounds behind particular flavour aromas, especially those associated with reduction.
Since its inception in 1955, the Australian Wine Research Institute has been a steering force on how wine is produced down under. It was established to solve the technical challenges facing the industry, but today...