Vignette 44: Preserving wine through pH optimisation

Wine chemist Arthur Ray Beckwith OAM (1912–2012) made lasting contributions to winemaking, enhancing the quality and efficiency of the winemaking process and leading Max Schubert to create the world-famous Penfolds Grange. 

Beckwith teamed up with Professor Killen Macbeth at the Roseworthy Agricultural College in 1936 to find a way to control pH levels. Their research found that controlling acidity by manipulating wine pH could limit bacterial growth in wines and reduce spoilage to almost zero.

Beckwith’s collaboration with the University marked a significant leap in wine science. His use of precision instruments such as the pH meter and his exploration of acids and wine pH led to advancements that reshaped the trajectory of Australian winemaking.

A highly respected figure in the Australian wine industry, Beckwith was granted lifetime membership to the Australian Wine Industry and the American Society for Enology and Viticulture. In 2004, the University bestowed upon him an Honorary Doctorate, and in 2006, he was given the McWilliam’s Wines Maurice O’Shea Award. In 2008, he received the Medal of the Order of Australia in recognition of his exceptional service to winemaking and his broader contributions to society.

The University of Adelaide: 150 Years of Making History.  Nurturing excellence. p.66