Revealing the science of Aboriginal fermentation

Revealing the science of Aboriginal fermentation

Wine researchers at the University of Adelaide are investigating the traditional practices of Australian Aboriginal people in producing fermented beverages and foods. Although referred to in early European texts, little is known about the processes involved, the yeasts and bacteria at work, or the chemistry, taste and smell of the plants and finished products. Led by Professor Vladimir Jiranek, Professor of Oenology and Director of the ARC Training Centre for Innovative Wine Production, the research will focus initially on fermentations of cider gum sap (from Tasmania), nectar from Banksia and other native blossoms (from various locations) and quandong roots (from South Australia).

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