A key step by which grapevines produce tartaric acid, an important component for wine colour and flavour, has been discovered by a University of Adelaide-led team. Tartaric acid is produced by ...

Wine researchers say their latest discovery may one day lead to winemakers being able to manipulate the acidity of wines without the costly addition of tartaric acid. University of Adelaide wine ...

In a recent study published in The Journal of nutrition, health and aging, a group of researchers investigated the anti-inflammatory effects of wine by analyzing the relationship between urinary ...