Winemakers and wine drinkers alike will be excited at the prospect of faster sparkling wine vintages, and a Tasmanian researcher may have the answer.
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Tasmanian Institute of Agriculture researcher Dr Fiona Kerslake spent the day at Josef Chromy Wines on Tuesday trialling ways to cut down the time taken to produce sparkling wine.
“We wanted to see whether we could speed up the ageing process of sparkling wine,” Dr Kerslake said.
Sparkling wine goes through two stages of fermentation and it often takes around 18 months before the wine’s characteristics are evident, she said.
“If we can speed it up, producers can sell the wine quicker,” Dr Kerslake said.
The trial undertaken this week shows there was a difference between sample wines already, which Dr Kerslake sees as a positive.
“Preliminary results are showing we can have an impact after only six months,” she said.
The wine samples will now be sent to the Australian Wine Research Institute for further analysis.
Johanna Baker-Dowdell
Johanna has more than 22 years experience as a journalist for newspapers, magazines and online publications.
Johanna has more than 22 years experience as a journalist for newspapers, magazines and online publications.
