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 and sparkling wines, grants creaminess in place of astringency. With all of this research and technological developments, Tasmanian wines are also seeking regional protections, much like those in France. More at ABC Australia.