Funded by the Wine Australia organization, with additional support from several winemakers, a new scientific study is underway to improve Tasmanian wine quality and bubbles—as well as increase cost efficiency during the maturation process. Led by the Tasmanian Institute of Agriculture, the study explores various winemaking techniques and specifically the practice of autolysis, which dates back to the Romans. This process, frequently used in premium …
Winemakers Tap Scientists for Better Bubbles
