Taking control of alcohol

摘要

Alcohol is the backbone of wine, yet too much can put a wine off-balance. Taking control of alcohol levels in wine is, therefore, critical to the winemaker's art; can winemakers bottle the sunshine flavours we expect of Australian wine but leave out some of the alcohol? One of the keys is wine yeast. Previously chosen for their efficiency in converting sunshine into alcohol, we are now generating new strains of yeast that make reduced levels of alcohol; still lots of sunshine in the bottle but with less risk of 'sunburn'.