This long interview will be of particular interest to readers seeking technical information about the scientific developments in winemaking between 1933 and 1973. Arthur Beckwith was born in Cowell in 1912. After winning a scholarship, he went to Roseworthy Agricultural College and graduated with first class honours in viticulture in 1932. Searching for employment during the Depression, Arthur Backwith spent some time wool classing at Plumbago Station, as a cadet working on cultured yeasts at Roseworthy, and at Hardys at Mile End before starting with Penfolds at Nuriootpa in late 1934. There he was able to implement his research on pure cultured yeasts. Arthur Beckwith did most of his early work on fortified wines and the old system of making table wines. He provides many details on these wine practices, their strengths and weaknesses. In 1936/1937 Arthur Ray Beckwith was a pioneer on pH indicators to eliminate the problems of bacterial growth and spoilage. In the 1940s, Arthur turned his attention to improving Australian sherries. At Penfolds, Beckwith worked alongside Max Schubert and John Davoren and the interview includes his memories of these men. The 1950s saw the introduction of new equipment to improve juice extraction which saw table and sparkling wines coming into their own. Beckwith was a member of the Australian Wine Institute established in 1957. For Arthur Beckwith, the significant development in the 1960s was the importation of new varieties of grapes, for example Pinot Noir. He travelled overseas regularly and reminisced about the Gallo winery in California. He notes the impact of the wine taxes and various food acts on winemakers. The interview concludes with a summary of Arthur Ray Beckwith's views

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