Wine industry research seeking lower alcohol content

By Stephen Burns
Updated May 23 2016 - 9:19pm, first published May 21 2016 - 6:55pm
Dr Suzy Rogiers, NSW DPI viticulture research scientist with Professor Vladimir Jirnek, University of Adelaide, and director Australian Research Council Training Centre for Innovative Wine Production, in the vineyard at CSU, Wagga Wagga.

Demand for wine with less alcohol and fewer calories has driven the industry to explore how growers can produce grapes that will deliver a full flavoured, well-balanced, low-alcohol drop.

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