Professor in Oenology, University of Adelaide
My work is largely linked to three questions:
* How do yeast and bacteria interact with their environment and each other in high stress environments such as seen in winemaking?
* How can this knowledge be exploited to produce superior strains and wine process outcomes?
* What does this knowledge tells us about the evolution and ecology of these microbes in their ‘natural’ environment.
Alcohol brewed from trees and other fermented drinks in Australia's Indigenous history
Aug 21, 2018 17:08 pm UTC| Insights & Views Life
There is no doubt that Europeans brought a culture of brewing and consuming alcohol during their early migration and colonisation of Australia. But there is also evidence that Aboriginal people were already aware of...
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