How Temperature Control and Fermentation Changed the Wine Industry

The video explores the evolution of Australian wine making, highlighting the challenges faced in the early 20th century due to lack of temperature control. It details the journey of adopting French techniques and the pivotal role of refrigeration in improving wine quality. The introduction of temperature-controlled fermentation and storage marked a significant shift, leading to a revolution in the Australian wine industry. This innovation not only enhanced the quality of wines like Yule Moselle but also influenced other wineries to adopt similar methods, transforming the industry landscape.

What innovation did Sid introduce in 1944 for wine making?

What impact did Sid's cold cellar have on the quality of wine produced?

How did the Australian wine industry change after the introduction of refrigeration?