Location: Online 11.30am (CST)
Event Date: 1 October 2020
Please check the organiser website for any changes due to COVID-19.
Contact DetailsAssociation: The Australian Wine Research Institute
Telephone: (08) 8313 6600
A change to the Australia New Zealand Food Standards Code in 2017 allowed the legal addition of water to high-sugar must pre-fermentation, to reduce sugar concentration to a minimum of 13.5°Baume.
This seminar’s keynote speaker Dr Keren Bindon will present results from a number of years of research initiated in response to this change and demonstrate that there are cases where water addition is highly effective as well as other situations where it needs to be applied with caution.
Results from both red and white winemaking will be presented, together with the impacts of water addition on wine sensory properties.
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