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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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The most common member of the group of chemical compounds known as aldehydes, a natural constituent of nearly all plant material, including grapes. Acetaldehyde is the next to last substance involved in the fermentation pathway (and is therefore a minor constituent of all fermented products). Post-fermentation traces of acetaldehyde remain in all wines and brandies (see brandy).
In pure liquid form acetaldehyde has a particularly penetrating and unpleasant aroma. At the low concentrations normally present in wines, and mixed with wine's many other odorants, it is not unpleasant but above a certain level can make the wine smell `flat' and vapid. At slightly higher concentrations, it contributes to the distinctive and characteristic smell of fino sherry and other flor wines. Acetaldehyde binds with sulphur dioxide and also anthocyanin (see anthocyanins) pigments and it is thus involved in the formation of pigmented tannins in red wines. Because it is the first compound formed when oxygen reacts with the ethanol in wine, wine-makers are careful to minimize delicate white wines' exposure to air. (This is not so critical with heavier red wines because their tannins are even readier to react with oxygen.) Special care must be taken while bottling white wines as this is when the introduction of oxygen can most easily damage the delicate aromas. As most wine consumers know, the aroma of a white wine is particularly fragile. When a bottle of white wine is only partially emptied, the freshness of its aroma is rapidly lost and replaced by a vapid oxidized smell that is due to, among other reactions, the conversion of ethanol to acetaldehyde. The formation of perceptible acetaldehyde, accompanied by a browning of colour, is a typical sign of oxidation. References aldehydes anthocyanins bottling brandy ethanol fermentation fino flor oxidation oxygen pigmented tannins sulphur dioxide tannins
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© Jancis Robinson & Oxford University Press 1999 All rights reserved
No part of this material may be stored transmitted retransmitted lent or reproduced in any
form or medium without the permission of Oxford University Press
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