THE TOP DROP’S A SIMPLE CASE OF MIND OVER MATTER
WINE is a feast for the senses and this year Tasting Australia is also offering a smorgasbord of science.
University of Adelaide Professor Kerry Wilkinson will explore colour, aroma, style and faults at “The Chemistry of Wine”, which will be held by the Australian Academy of Science at Adelaide’s National Wine Centre on April 10.
“Wine has the potential to engage people with chemistry,” Prof Wilkinson said.
“That is what appealed to me about this event; it’s a nice way to introduce some science to consumers.”
Having trained as a chemist, Prof Wilkinson enjoys applying her expertise to finding solutions to the challenges facing the wine industry.
One such problem is the presence of unwanted proteins in white wine that can cause cloudiness, which consumers consider a sign of poor quality.
“Winemakers often use bentonite, a clay-based material that binds any proteins floating around in wine,” Prof Wilkinson said.
“However, being a clay, bentonite is difficult to work with, and … a reasonable volume of wine is lost in the process.”
Research at the University’s ARC Training Centre for Innovative Wine Production is evaluating membrane filtration technology, which is already used in water, dairy and medical applications.
Yalumba chief winemaker Louisa Rose will join Prof Wilkinson for the event, which begins with a wine tasting and canapes “to get in the mood”.