The end of the winemaking process – that stage when wines get ‘polished’ before being put into bottles and served to consumers – is the focus of the just released Autumn issue of the Wine & Viticulture Journal.

Among the articles on wine finishing is one by regular writer Erika Szymanski who looks at the progress that has been made in finding an alternative to bentonite.

Complementing Erika’s article is a contribution by the Australian Wine Research Institue which repors the research organisation’s efforts in identifying a shorter heat test.

Rounding out the issue’s coverage on fining is an article by Laffort describing the results of trials using a protein it has developed derived from potatoes as a flotation adjuvant. The protein is of interest to wine producers wanting to avoid the use of animal-based fining products.

Also in the Autumn issue of the Wine & Viticulture Journal is an article by a team of researchers from New Zealand’s Lincoln University who have compared the effects of different levels of skin contact and oxidation on white wine tannins in orange wines.

Sparkling wine takes centre stage in a comprehensive article by regular writer Mark O’Callaghan who explores the various challenges in producing the wine style after he picked the brains of some of the most astute in the sparkling winemaking game – including Ed Carr, Ray Geurin and Tyson Stelzer – and the marketing game for some advice on addressing those challenges.

And does your cellar staff get asked, ‘Do you have a sweet wine? I only drink sweet wines’? The Wine & Viticulture Journal’s latest tasting is a snapshot of what is being offered by Australian wineries to customers who want something sweet in their glass.

If you’re a subscriber to the Wine & Viticulture Journal, check out the Autumn issue online here now.

If not, click here to subscribe from just $42.00.