The process of winemaking in Brisbane is intriguing in every which way for being diverse and sophisticated – a unification of science and art. Fermentation of the freshly procured grapes from the lush Brisbane vines produces wine, and it’s as simple as that. Isn’t it? But the real job is to incorporate the eternal prowess of the cosmos with science during the winemaking process in the hills of Brisbane flawlessly.
Winemaking as a science
From the most pragmatic standpoint, winemaking is a science. Deploying scientific tools help to explain the fermentation process that affects the wine quality while checking any deficit viz.:
- Comprehending the conditions under which the acetic acid bacteria thrive can help minimise the acescence improving the quality.
- Better command over the winemaking process has been attained by research and development on the relevant aspects of grape and wine in Queensland.
- By minimising the external influence, the slightest disturbances that may alter the consistency and texture of wine can be avoided to obtain the most exceptional spirit.
- Implementing scientific principles, e.g. managing the diacetyl during malolactic fermentation to understand how to preserve it in wine helps the winemakers to eliminate or retain it for controlling the character of the wine.
- Analysing the pH aids to control factors influencing the biological stability, taste and ageability.
- When used judiciously, the scientific principles go a long way in addressing the potential problems associated with procuring the best wines.
- Various technical aspects of viticulture – site selection, vine training based on the knowledge of how to grow the best fruit also establish the science behind the analytical approach associated with the recently developed most popular varieties of wine styles.
- The experiments by Louis Pasteur led to the scientific breakthrough in understanding the principles of fermentation, making it simpler to enhance the stability of wine.
However, the fact that for each wine to be made unique and enriched with unmatched attributes imparting it the perfect aroma, taste and visual appeal involves an artistic eye for precision can’t be denied.
Winemaking as an art
- The acts of nature in Brisbane are rebellious, and it’s only the understanding of the unpredictability of Mother Nature that allows every vineyard of the world to produce grapes with a different aroma and flavour.
- With all its rationale, scientists can’t match the opinions contributed by the human factor – the craftsmanship of the winemakers.
- The emotional response, the gastronomic pleasure that a glass of perfected wine can evoke is similar to the gratification solicited by the humans in art galleries gazing at the astounding pieces of artwork.
- The art of creating wine existed long before science impacted it, backing the fact that winemaking can survive without science but not the creativity behind it. This reinforces the age-old dogma of calling wine as first and foremost an art.
That said; the process of winemaking is undoubtedly a beautiful amalgamation of several aspects. The art and science involved in winemaking are complementary and compatible rather than contradictory.