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Water addition to must: when to use it and how much?
A change to the Australia New Zealand Food Standards Code in 2017 allowed the legal addition of water to high-sugar must pre-fermentation, to reduce sugar concentration to a minimum of 13.5°Baume. This seminar presents results from a number of years of research initiated in response to this change, and demonstrates that there are cases where water addition is highly effective as well as other situations where it needs to be applied with caution. Results from both red and white winemaking will be presented, together with the impacts of water addition on wine sensory properties.

Oct 1, 2020 11:30 AM in Adelaide

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Dr Keren Bindon
Research Manager @The Australian Wine Research Institute
Dr Keren Bindon is a Research Manager at the AWRI. She has a background in biology and plant physiology, and graduated with a PhD from the University of Adelaide in 2004. She went on to lecture in viticulture and oenology at the University of Stellenbosch. Over her career she has specialised in understanding the grape to wine interface, with a particular focus on the viticultural and oenological factors affecting the concentration and extraction of grape macromolecules. She has participated in a number of projects seeking to identify the grape objective measures important in defining quality grade in the commercial context. Recently, she has collaborated on studies focusing on the production of lower alcohol wine, most recently to investigate the possibility of using dilution based on the 2017 changes to the Food Standards Code. She has a strong interest in contextualising research to provide meaningful outcomes for industry, and regularly participates in extension activities.