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 Regional Overview
Visiting Australia? Discover our main wine states and regions
Australian wine regions
Australia is a large country - Margaret River is further from the Hunter Valley than Jerez in Spain is from Tokaji in Hungary - so, despite the distinctive national approach to wine, Australian wines are not all the same. The wines of Margaret River and of the Hunter Valley differ as much as sherry and tokay do. The three most important wine-producing states are South Australia, Victoria and New South Wales. As well as bulk production, they each have specific premium wine regions.
Read more about the wine regions of Australia here.
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OXFORD COMPANION TO WINE |
Home : Oxford Companion : Search Results |
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Group of bacteria capable of spoiling wine by converting it ultimately into vinegar. Because acetobacter can only survive in oxygen, they are described as `obligate aerobes'. They are also one of the very few groups of bacteria which can live in the high-acid (low pH) environment of wine (although see also lactic bacteria).
Ideal conditions for the growth of acetobacter are temperatures between 30 ° and 40 ° C (86 ° and 104 ° F), relatively high pH values of between 3.5 and 4.0, low alcohol concentrations, absence of sulphur dioxide, and generous supplies of oxygen. For this reason, safe wine-making favours low storage temperatures, good levels of acidity and alcohol, use of sulphur dioxide as a disinfectant and, to minimize oxygen contact, barrels, vats, and tanks kept full at all times, that is with minimum ullage. If the latter cannot be avoided the stored wine is blanketed with carbon dioxide, nitrogen, or an inert gas mixture. Certain acetobacter are capable of oxidizing ethanol all the way to carbon dioxide and water without stopping at the usual intermediate acetic acid so necessary in vinegar production. Not surprisingly, these acetobacter are not favoured by producers of wine vinegar. References acetic acid acidity bacteria carbon dioxide ethanol inert gas mixture lactic bacteria nitrogen oxygen pH sulphur dioxide ullage vinegar
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© Jancis Robinson & Oxford University Press 1999 All rights reserved
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