Terroir 1996 banner
IVES 9 IVES Conference Series 9 The Australian geographical indication process

The Australian geographical indication process

Abstract

The first white settlers arrived in Australia in 1788 and brought grape vine cuttings with them. As migration to Australia continued to grow during the XIX Century more and more vine cuttings, viticulturists and winemakers from Britain, France, Germany, ltaly, Switzerland and Yugoslavia founded their businesses. Firstly, in the State of New South Wales (N.S.W.) and then in the States of South Australia (S.A.), Victoria (VIC), Western Australia (W.A.), Tasma­nia (TAS) and Queensland (Q’land).
Phylloxera and the 1914-18 and 1939-45 wars and their aftermaths curtailed the growth of viti and viniculture, but since the second half of the XX Century growth bas been quite rapid and has continued during the 1990s.

Download the PDF

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

IAN G. MACKLEY

Deputy Chairman, Australian Wine and Brandy Corporation
Presiding Member, Geographical Indications Committee

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Influence of oak species on the differentiation of aged brandies using chemometrics approach based on phenolic compounds UHPLC fingerprints

Oak is the main material used in cooperage for making barrels and wood chips destined to aged spirits and wines. Quercus alba L., Quercus petraea L. and Quercus robur L. are three of the most commonly used oak species in cooperage companies.

Read More

Sensory profiles and European Consumer Preference related to Aroma and Phenolic Composition of Wines made from Fungus Resistant Grape Varieties

New grape varieties with several resistance loci towards powdery and downy mildew allows to significantly reduce the use of fungicides

Read More

Correction de la teneur en alcool des vins par évaporation partielle sous vide en cours de fermentation alcoolique

Climate change has become a reality that is becoming more and more apparent every day, with changes in the physico-chemical composition of grapes and an increase in the alcohol content of finished wines. These higher alcoholic degrees are not without consequences for the success of alcoholic and malolactic fermentation. Correcting the alcohol content (-20% of the initial alcoholic strength) is also part of an approach designed to meet consumer expectations for healthier, lighter or lower-alcohol wines (9 to 13% vol.). Correcting the alcohol content of wines also rebalances the mouthfeel by reducing the alcohol’s burn.

Read More

“Terroir” and “Great” zonation study regarding Istrian Malvasia, Porec Rosy Muscat and Momjan White Muscat (HR)

In a so called “Great” zonation, “terroir” study is of great importance also in aim of the best exploiting. In the present paper are shown results from the research in Istria with the aim of individuating the influence of soil

Read More

Heat waves and drought stress impact grapevine growth and physiology

Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.

Read More