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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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Acidification is the wine-making process of increasing the acidity in a grape must or wine. This is a common practice in warm wine regions (as common as enrichment, or chaptalization, in cool wine regions), and is often the only course open to a wine-maker wanting to make a balanced wine from grapes which have been allowed a growing season long enough to develop flavour by reaching full physiological ripeness. A good level of acids (and therefore low pH) not only increases the apparent freshness and fruitiness of many wines, it also protects the wine against attack from bacteria and improves colour (see colour of wines) (as explained under acidity).
Acidification is usually sanctioned by local wine regulations within carefully delineated limits in order to prevent stretching of wine by adding sugar and water along with the permitted acid. In temperate zones such as Bordeaux and Burgundy, acidification is allowed, but with the understandable proviso that no wine may be both acidified and enriched. The timing of the acid addition varies, but adding acid usually lowers pH so that an addition before fermentation results in better microbiological control of subsequent processes and favours the formation of desirable aroma substances. Fine tuning of acid levels may take place at the final blending stage but acid added at this stage is more likely to taste obviously added. Regulations vary from country to country but the most common permitted additives for acidification are, in descending order, tartaric acid, citric acid, and malic acid. Tartaric is the acid of choice for adding to grape juice before fermentation because, unlike both citric and malic acid which can be attacked by lactic bacteria, tartaric acid is rarely degraded. Tartaric acid has the disadvantages, however, that it is the most expensive of the three and that significant amounts of the acid may be precipitated as tartrates and lost from the wine. Malic acid is used infrequently because of its microbiological instability and its cost. Citric acid, while also being susceptible to microbiological attack, has the merit of being the least expensive and is used widely for inexpensive wines. It is often chosen for late acid additions because, unlike tartaric acid, it does not affect cold stabilization. See also deacidification, a less common wine-making measure used in cool climates. References acidity acids bacteria blending chaptalization citric acid colour of wines deacidification enrichment fermentation lactic bacteria malic acid pH ripeness stabilization tartaric acid tartrates
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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
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