Grapes don’t ripen the way they used to. As temperatures climb, they are getting sweeter faster.
Winemakers find that by the time the crop achieves the right colour or level of tannins, the grapes contain more sugar. More sugar means heavier, more alcoholic wine. At the same time, drinkers are preferring lighter wines Continue reading Making wine in a warming world
The “Smart Bung” technology has been pioneered at the University of Adelaide by the Institute for Photonics & Advanced Sensing (IPAS) and the School of Agriculture, Food and Wine (SAFW). The work is led by Prof Tanya Monro, Director of IPAS.
An optical fibre sensor incorporated into the bung of a wine cask can detect substances that might cause the wine to spoil. The optical fibres have tiny holes that take up minute samples of the wine. The sensor shines light through the fibres to determine the concentration of certain important chemicals, such as hydrogen peroxide and sulphur dioxide—all without having to open the cask. The system will enable continuous, real-time cask-by-cask monitoring and an immediate response if problems are detected.
