A giant stick blender that chops wine grape skins into a pulp could be the next big thing in red wine making.
Dr Angela Sparrow, from the University of Tasmania, has been carrying her blender around in a suitcase, trialling it in pinot noir winemaking in Mildura, Adelaide, Canberra and soon Tasmania.
She says her trial is showing by leaving the red grape skins in contact with the wine, it can improve flavour, colour and even reduce labour in the process.