What's the single most controversial issue in the wine world today? Without doubt I'd argue that it's the good old cork taint debate. Plenty has been written on this subject, but what have been lacking are decent independent data. In fact the whole area has been so sullied by commercial interests (cork manufacturer Amorim has been busy offering hospitality to journalists, and I'd be surprised if synthetic cork manufacturers haven't been doing the same), that it is only solid results that will settle this issue once and for all. Yet more anecdotal observations and strongly held opinions won't really do. This is why I was delighted to receive through the post the first results of the Australian Wine Research Institute (AWRI) Wine Bottle Closure Trial. Published in the Australian Journal of Grape and Wine Research, this highly significant study looks like it will help answer the question of what really is the best way of sealing wine bottles. To those unfamiliar with the scientific literature, this 41 page paper would be pretty heavy going, so in this feature I'll attempt to unpack what the data really show, and assess their real significance.

The Hilgard Project in the Department of Viticulture and Enology University of California, Davis “A measurement and control system that follows the development of our grapes to the making of our wines”

Wine is an alcoholic beverage made from the fermentation of unmodified grape juice.^[1] The natural chemical balance of grapes is such that they ferment completely without the addition of sugars, acids, enzymes or other nutrients.^[2] Although other fruits like apples and berries can also be fermented, the resultant "wines" are normally named after the fruit (for example, apple wine or elderberry wine) and are generically known as fruit or country wine. Others, such as barley wine and rice wine (e.g. sake) are made from starch-based materials and resemble beer more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than production process.^[3] The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions

The British Columbia Amateur Winemakers Association (BCAWA) is an affiliation of home winemaking clubs in British Columbia Canada that share winemaking skills, competitions, winery tours, wine judging, and other wine related information.