The 16th Australian Wine Industry Technical Conference
24 - 28 July 2016
Proceedings
Program
Monday, 25 July 2016
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Chair introduction | Tony Battaglene, Winemakers' Federation of Australia and Joanna Andrew, Wine Grape Growers Australia
The big picture: what the world will look like? | David Rumbens, Deloitte
Where are US wine consumers going? | Danny Brager, Nielsen (USA)
Perception (and reality) of Australian wine in global markets | Dan Jago, Berry Bros. & Rudd (UK)
Performance and projections in our major markets - panel presentation | Tony Battaglene, Winemakers' Federation of Australia; Andreas Clark, Wine Australia; Brett McKinnon, Pernod Ricard Winemakers; Matt Tallentire, Casella Family Brands; Mitchell Taylor, Taylors Wines
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Chair introduction | Joanna Andrew, Wine Grape Growers Australia
Release of 2016 Vintage Report | Tony Battaglene, Winemakers' Federation of Australia and Andrew Weeks, Wine Grape Growers Australia
VinSites: insights from grape to glass | Andreas Clark, Wine Australia
The future of retail-owned brands and exclusive brands | Chris Baddock, Pinnacle Drinks
The future for cellar door, food and art | Mark Wilsdon, Museum of Old and New Art
Future competition framework | Prof. Ian Harper, Deloitte
Wrap-up of industry opportunity | Tony D'Aloisio AM, Winemakers' Federation of Australia
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Chair introduction | Sue Bell, Bellwether Wines
The importance of a sense of place in selling Australian wines | Brian Croser, Tapanappa Wines
Unique Australian wine offerings beyond the single vineyard | Fiona Donald, Seppeltsfield
Terroir in the old and new world - what sensory is telling us | Prof. Ulrich Fischer, Neustadt Wine Campus (Germany)
Do we make too much of terroir? | Dr Jamie Goode, Wine writer (UK)
Thursday, 28 July 2016
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Chair introduction | Dr Tony Robinson, Treasury Wine Estate
Grape berry counting based on automated 3D bunch reconstruction from a single image | Scarlett Liu, UNSW Australia
Effect of machine harvesting with and without optical berry sorting on Pinot Noir grape and wine composition | Anita Oberholster, UC Davis (USA)
Perception (and reality) of Australian wine in global markets | Dan Jago, Berry Bros. & Rudd (UK)
Objective measures of grape quality | Dr Keren Bindon, The Australian Wine Research Institute
Compositional variation amongst Australian sparkling white wines | Dr Julie Culbert, The University of Adelaide
Why is genetic diversity of Brettanomyces bruxellensis important for winemakers and is it related to sulfur tolerance? | Marta Avramova, University of Bordeaux (France)
Using cross-linked polymers to scavenge metals and extend shelf life of wine | Neil Scrimgeour, The Australian Wine Research Institute
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Chair introduction | Brett McKinnon, Pernod Ricard Winemakers
Next generation yield prediction technologies | Dr Mark Whitty, University of NSW
Advances in the application of robotics to agriculture | Prof. Robert Fitch, The University of Sydney
Designing the wineries of the future for quality wine production | Prof. Roger Boulton, UC Davis (USA)
Designing and implementing efficient production systems | Ryan Hodgson, Accolade Wines
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Chair introduction | Dr Dan Johnson, The Australian Wine Research Institute and Chair of AWITC Inc.
Australian wine in 2050 | Louisa Rose, The Yalumba Wine Company
The social licence of wine | Dr Jamie Goode, Wine writer (UK)
Scientific opportunities that will disrupt | Prof. Peter Høj, The University of Queensland
Changing times, emerging trends: a snapshot of the changes transforming the Australian wine industry now and towards 2025 | Mark McCrindle, McCrindle Research
Tuesday, 26 July 2016
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Chair introduction | Pete Bissell, Balnaves of Coonawarra
Understanding the components of terroir | Dr Peter Dry, The Australian Wine Research Institute
Vineyard variability and terroir: making sense of a sense of place | Dr Rob Bramley, CSIRO
Microbial diversity at work in vineyards and wine | Dr Paul Chambers, The Australian Wine Research Institute
How can we enhance the uniqueness of Australian wine? | Sue Bell, Bellwether Wines
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Chair introduction | Dr Mardi Longbottom, Australian Society for Viticulture & Oenology/AWRI
The global adaption challenges for viticulture | Prof. Hans Schultz, Hochschule Geisenheim University (Germany)
Regional adaptation: alternative varieties in Australia | Kim Chalmers, Chalmers Wines Australia
Practical options to manage vintage compression | Dr Paul Petrie, South Australian Research and Development Institute/The Australian Wine Research Institute
The changing landscape for sparkling wine production | Ed Carr, Accolade Wines
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Chair introduction | Prue Henschke, Henschke Wines
Breeding for disease resistant varieties | Prof. Reinhard Töpfer, Julius Kühn Institute (Germany)
Regional evaluation of Chardonnay and Shiraz clones | Dr Michael McCarthy, SARDI
Genetic diversity in clones of Chardonnay | Dr Simon Schmidt, The Australian Wine Research Institute
Fungicide resistance in Australian viticulture | Dr Barbara Hall, SARDI
Innovations in the management of grapevine trunk disease | Dr Mark Sosnowski, SARDI
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Chair introduction | Mary Retallack, Retallack Viticulture
Targeted manipulation of vine balance: does vine balance directly affect fruit composition? | Dr Everard Edwards, CSIRO Agriculture
Assessing the impact of winter drought on vine balance and root activity | Dr Marcos Bonada, South Australian Research and Development Institute
Boosting varietal thiols in white and rosé wines through foliar nitrogen and sulfur spraying | Rémi Schneider, IFV Sud-ouest (France)
A step forward to unravel the uniqueness of Australian Cabernet Sauvignon wine aroma | Dr Guillaume Antalick, Charles Sturt University
In-mouth flavour release from non-volatile grape-derived precursors | Mango Parker, The Australian Wine Research Institute
High-throughput phenotyping of malolactic bacteria | Dr Peter Costello, The Australian Wine Research Institute
Wednesday, 27 July 2016
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Chair introduction | Louisa Rose, The Yalumba Wine Company/The Australian Wine Research Institute
Wine perception and identification | Prof. Terry Acree, Cornell University (USA)
Do you taste what I taste? Why training cannot overcome biological differences in perception | Dr John Hayes, Penn State University (USA)
Minerality in wine | Prof. Pascale Deneulin, Changins – Viticulture and Oenology - University of Applied Sciences and Arts (Switzerland)
Enhancing the experience - the science of food and wine flavour | Leslie Norris, FlavorSense (USA)
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Chair introduction | Jonathan Breach, Accolade Wines Australia
Preventing food fraud | Dr John Spink, Michigan State University (USA)
Traceable, tested and trusted: ensuring the safety, quality and authenticity of Australian wine | Steve Guy, Wine Australia
Measuring up authentication: analytical tools to test wine provenance | Dr Martin Day, The Australian Wine Research Institute
An overview of smart packaging technologies and solutions to preserve authenticity | Tim Merchant, YPB IPP Inc. (USA)
Workshops
Posters
Posters can be provide upon request. Please contact us at [email protected].