But when was the last time we really thought about how a grape could magically be turned into a deliciously fruity liquid, that perhaps shouldn’t be drunk to excess.

The Science of Wine will be explained – along with wine tasting – at Wollongong’s Science Centre and Planetarium this Friday.

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Winemaker Simon Hall will be explaining how Year 10 chemistry applies to much loved vino, the production process from grape to glass plus dispelling myths around ageing and allergies.

One myth to bust is around sulphur. 

Mr Hall said some people are convinced sulphur in wines trigger headaches and so seek out those without it.

“It’s really rare to be hypersensitive to sulphur,” he said.

The difference between a cheap bottle of bubbly and a bottle of Verve will also be explained, it all comes down to the bubbles apparently.

Mr Hall said a $10 bottle of sparkling is likely to be carbonated, meaning the bubbles are big and race to the top of the bottle quickly.

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The more expensive the bottle should mean finer bubbles have appeared from the fermentation process with more protein locked into the drink (though not enough to warrant running to the gym to lift weights).

Mr Hall, has owns Simall Wines, said he loves the mix of business, science and agriculture.

“It’s great fun but it has its challenges. You’re always trying to experiment and improve year on year, but mother nature can throw things at you to make it change the quality of the wine,” he said.

“Eighty per cent of a good wine is what happens in the vineyard.”

Science of Wine Discovery Evening, Wollongong Science Centre, Friday August 18, 7:30pm. $20 (including cheese and wine-tasting) – CLICK HERE for bookings.

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