The 17th Australian Wine Industry Technical Conference

21 - 24 July 2019

Program

Monday, 22 July 2019

  • Chair introduction | Corrina Wright, Oliver's Taranga Vineyards

    Outlook for Australian wine | Andreas Clark, Wine Australia

    The role of competition in fostering future wine industry growth | Mich Keogh, Australian Competition and Consumer Commission

    A supplier's perspective: what we see from the coalface in China | Warren Randall, Seppeltsfield

    Key challenges: geopolitics and the wine sector | Tony Battaglene, Australian Grape and Wine Inc.

  • Chair introduction | Sandy Clark, Australian Grape and Wine Inc.

    What the $50m is delivering for the sector: a company perspective | Mitchell Taylor, Taylors Wines

    What's happening in China? | Maggie Zhou, Alibaba Group

    How does international tourism help the wine sector? | Brent Hill, South Australian Tourism Commission

    Where to next? What does the future look like in terms of products and markets? | Shane Tremble, Endeavour Drinks Group

  • Chair introduction | Jane Thomson, The Fabulous Ladies Wine Society

    What's happening internationally and why you need to care | Sandra Taylor, Sustainable Business International (USA)

    Driving organisational change: promoting women in leadership in Australian foreign policy | Elizabeth Ward, Australian Government Department of Foreign Affairs & Trade

    Gender equality in sport: lessons for other industries | Bronwyn Klei, Netball SA

    TWEforShe: applying gender diversity and workplace inclusion in the Australian wine industry | Kristy Keyte and Carolyn Coon, Treasury Wine Estates

  • Chair introduction | Assoc. Prof. Paul Petrie, SARDI

    Valuing climate risk when investing in agriculture | Rosemary Bissett, National Australia Bank Ltd

    Making better business decisions with seasonal forecasting | Matt Collopy, Australian Government Bureau of Meteorology

    Adapting to climate change in Europe | Prof. Cornells van Leeuwen, Bordeaux Sciences Agro (France)

    Managing climate risk in a wine business | Lucy Clements, Accolade Wines

Tuesday, 23 July 2019

  • Chair introduction | Dr Anthony Robinson, Australian Society for Viticulture/ Treasury Wine Estates

    When do grapes stop accumulating sugar? | Assoc. Prof. Paul Petrie, South Australian Research and Development Institute

    Climate change and its influence on scale insects and sooty mould occurrence | Dr Paul Cooper, The Australian National University

    Evaluating activated carbons for removal of phenols and their glycoconjugates from smoke-affected juice and wine | Dr Julie Culbert, The Australian Wine Research Institute

    Grape seed powder as a novel and sustainable bentonite alternative | Elia Romanini, Università Cattolica del Sacro Cuore (Italy)

    Is Brettanomyces bruxellensis becoming more SO2 tolerant in industry? | Caroline Bartel, The Australian Wine Research Institute

    Is it the age or the autolysis? Pulling apart where sparkling wine character comes from | Dr Fiona Kerslake, Tasmanian Institute of Agriculture

  • Chair introduction | Dr Mardi Longbottom, The Australian Wine Research Institute

    Australian wine biosecurity: are we keeping up? | Dr Jo Luck, Plant Biosecurity Research Initiative

    Managing Pierce's disease and red blotch disease | Dr Monica Cooper, UC Cooperative Extension - Napa County (USA)

    Sins of the past, opportunities for the future: future-proofing vineyards | Dr Richard Hamilton, Hamilton Viticulture

    Exploring and exploiting the natural genetic diversity of Vitis vinifera | António R. Graça, Portuguese Association for Grapevine Diversity (Portugal)

  • Chair introduction | Dr Markus Herderich, The Australian Wine Research Institute

    Is wine quality in the mouth of the beholder? Evaluation of wine quality and regionality with trained panellists, winemakers and consumers | Dr Helene Hopfer, The Pennsylvania State University (USA)

    Understanding regionality in Shiraz: sensory and chemical profiles of Shiraz wines from six Australian regions | Wes Pearson, The Australian Wine Research Institute

    Sweetness of dry wines: from molecular origin to practical monitoring | Dr Axel Marchal, University of Bordeaux (France)

    Receptomics and its potential for wine analysis | Dr Maarten Jongsma, Wageningen University and Research (The Netherlands)

  • Chair introduction | Andy Clarke, The Dirt Dude

    AgTech in horticulture: opportunities from a practitioner's perspective | Matthew Fealy, Blue Sky Produce

    Robotic agriculture: making it real and the potential for viticulture | Andrew Bate, SwarmFarm Robotics

    3D frost mapping across vineyards | Anthony Finn, University of South Australia

    Digital opportunities: from the vineyard to the winery door | Dr Everard Edwards, CSIRO Agriculture and Food

Wednesday, 24 July 2019

  • Chair introduction | Dr Fiona Kerslake, Tasmanian Institute of Agriculture

    Whole bunch fermentation of Shiraz and Pinot Noir: influence on ‘green’ characters and astringency | Eleanor Bilogrevic, The Australian Wine Research Institute

    Stopping the stink: an evaluation of five common 'reductive' aroma remediation strategies | Allie Kulcsar, The Australian Wine Research Institute

    The colorimetric measurement of free and bound forms of copper in white wine | Dr Andrew Clark, National Wine and Grape Industry Centre, Charles Sturt University

    Yeast-bacteria compatibility in wine: it’s complicated! | Louise Bartle, The University of Adelaide

    Developing next generation grapevine rootstocks with long-term resistance to phylloxera and root knot nematode | Dr Harley Smith, CSIRO Agriculture and Food

    Population sequencing reveals clonal diversity and ancestral inbreeding in the grapevine cultivar Chardonnay | Dr Michael Roach, The Australian Wine Research Institute

  • Chair introduction | Gwyn Olsen, Pepper Tree Wines

    Inspirations from the past and opportunities for the future | Dr Simon Nordestgaard, The Australian Wine Research Institute

    New techniques and technologies for protein stabilisation of wine | Dr Jacqui McRae, The Australian Wine Research Institute

    New techniques and technologies for cold stabilisation of wine | Dr Ron C. Runnebaum, UC Davis (USA)

    Winemaking with high Baumé juice: optimising fermentation and extraction | Dr Keren Bindon, The Australian Wine Research Institute

    Creating a company energy policy in Australia or ‘how to build a house on a mudslide’ | Phillip Lawrence, The University of Sydney

  • Chair introduction | Dr Dan Johnson, The Australian Wine Research Institute

    The future of food | Dr Martin Cole, CSIRO Agriculture and Food

    Social conscience | Tim Costello AO, Formerly World Vision Australia

    Managing the machines | Prof. Genevieve Bell, Australian National University

    The consumer of the future | Dr Keith Suter, Global Directions

Webcasts of the AWITC plenary sessions are available for viewing

Please note: some presentations may not be available. 

Proceedings

Workshops

Posters

Search Table
# Title Author
#1 Transformation evaluation of wine industry waste and potential routes to market Kieran Hirlam, The Australian Wine Research Institute
#2 Teaching the Wine Consumer of the Future; the Total Immersion Theory Christopher Barnes, The University of Melbourne
#3 Orientation and temperature cycling impacts on the oxygen transmission rate of wine closures Kieran Hirlam, The Australian Wine Research Institute
#4 Library and information services for the Australian grape and wine industry Michael Downie, The Australian Wine Research Institute
#5 Online atlas of climate information for the Australian wine regions Bec Harris, University Of Tasmania
#6 NSW DPI VineWatch Adrian Englefield, NSW Department of Primary Industries
#7 Vine Nutrition: A Diagnostic Smartphone App for Vine Nutritional Disorders Tintu Baby, National Wine and Grape Industry Centre, Charles Sturt University
#8 Which grapevine rootstock performs the best for Mornington Peninsula Pinot Noir? Pangzhen Zhang, The University of Melbourne
#9 Grapes could suffocate in drought Zeyu Xiao, NWGIC, Charles Sturt University
#10 A smartphone based system to assess grapevine water status Paul Petrie, SARDI
#11 Growing Super Sangiovese in the King Valley Joel Pizzini, Pizzini Wines
#12 Manipulating ripening with the use of antitranspirants. Darren Fahey, NSW Department of Primary Industries
#13 Rootstock and bunch position effects on Shiraz berry cell death and shrivel. Stephen Tyerman, The University of Adelaide
#14 Are phenology models developed with European and US data useful in Australia? Paul Petrie, SARDI
#15 Managing irrigation during dry winters to sustain yield and wine styles Marcos Bonada, PIRSA - SARDI
#16 Vascular anatomy of grape berries Zeyu Xiao, NWGIC, Charles Sturt University
#17 When do grapes stop accumulating sugar? Paul Petrie, SARDI
#18 Exploring a simple-strip approach to vineyard experiments for understanding spatial variation in treatment response Xinxin Song, Tasmanian Institute of Agriculture
#19 Influence of canopy management on grapevine reproductive performance Xiaoyi Wang, The University of Adelaide
#20 Can we assess vine starch status non-destructively? Jo Jones, Tasmanian Institute Of Agriculture
#21 Developing a mobile app to estimate grape volume and colour for harvest Manoranjan Paul, Charles Sturt University
#21 Introduction/Setting the scene Paul Petrie, SARDI
#22 Accelerating Grapevine Stomatal Assay: From Sample Collection to Stomatal Pore Measurement Hiranya Jayakody, UNSW Australia
#23 VitiCanopy 2.0: the portable new tool to assess canopy size and vineyard variability Roberta De Bei, The University of Adelaide
#24 PAT’ – Making Precision Viticulture data analysis tools accessible Christina Ratcliff, CSIRO
#25 Using multispectral imaging to predict grape maturity Julie Tang, UNSW Australia
#26 Build a vineyard information system for individual vines from GoPro videos Annie Wang, UNSW Australia
#27 Can we assess vine canopy nitrogen status non-destructively? Harriet Walker, Tasmanian Institute of Agriculture
#28 Monitoring Vineyard Canopy Structure by Aerial and Ground-Based RGB And Multispectral Imagery Analysis Jingyun Ouyang, The University of Adelaide
#29 Undervine Cover-cropping: A sustainable vineyard management strategy that reduces herbicide use and can improve yield. Thomas Lines, The University of Adelaide
#30 Population sequencing reveals clonal diversity and ancestral inbreeding in the grapevine cultivar Chardonnay Michael Roach, The Australian Wine Research Institute
#31 Does the application of horticultural products to grapes form a protective barrier against smoke taint? Julie Culbert, The Australian Wine Research Institute
#32 Assessment of sunburn damage in Chardonnay grapes in relation to timing of leaf removal Joanna Gambetta, Charles Sturt University
#33 Physical basis of the effect of wind farms on downstream atmospheric conditions Diane Stewart, AKA Primary Solutions
#34 3D Reconstructions of Grape Bunch Architecture Based on Optimisation Theory Bolai Xin, UNSW Australia
#35 Breeding and regional evaluation of mildew resistant grapevines in Australia Gerhard Rossouw, CSIRO
#36 Native insectary plants support populations of predatory arthropods for Australian vineyards Mary Retallack, Retallack Viticulture Pty Ltd
#37 The vineyard soil microbiome distinguish wine producing regions Di Liu, The University of Melbourne
#38 Advancement of Grape Maturity - Comparison between contrasting varieties and regions Wendy Cameron, The University of Melbourne
#39 Sweet Triterpenoids in Oak for Cooperage Andrei Prida, Tonnellerie Seguin Moreau
#40 Grape seed powder as a novel and sustainable bentonite alternative Elia Romanini, Università Cattolica del Sacro Cuore / The Australian Wine Research Institute
#41 Changes in metal ion concentration from bentonite treatment Neil Scrimgeour, The Australian Wine Research Institute
#42 Protein stabilization of white wines using natural zeolites Agnieszka Mierczynska-Vasilev, The Australian Wine Research Institute
#43 Cold Stabilisation with Potassium Polyaspartate Neil Scrimgeour, The Australian Wine Research Institute
#44 Application of potassium polyaspartate (KPA) to achieve wine tartaric stabilisation Ray Chen, Enartis Pacific
#45 The Kinetics of Oxygen Uptake by Iron in Wine-like Solutions Roger Boulton, UC Davis
#46 VISUALISATION OF EFFECTS ON LEES FROM NOVEL METHODS TO INDUCE AUTOLYSIS IN SPARKLING WINEMAKING Gail Gnoinski, Tasmanian Institute of Agriculture
#47 Impact of nutrient supplementation on Saccharomyces cerevisiae in winemaking Joana Coulon, Biolaffort
#48 Diacetyl management in wines : Impact of enological practices. Joana Coulon, Biolaffort
#49 Don’t like banana in your Riesling? Juice dilution might be your solution Jen Gardner, Adelina Wines/The University of Adelaide
#50 Yeast strain dependent effects of glutathione addition on wine chemistry Kathleen Cuijvers, The Australian Wine Research Institute
#51 Positive sensory and chemical outcomes from oxygen addition during red wine fermentation Martin Day, The Australian Wine Research Institute
#52 Low malic acid concentration on O. oeni behaviour during malolactic fermentation. Joana Coulon, Biolaffort
#53 Wild wine: metagenomic analysis of microbial communities during wine fermentation Anthony Borneman, The Australian Wine Research Institute
#54 Defining and exploiting the indigenous microflora of grapes Krista Sumby, The University of Adelaide
#55 Evaluation of S. cerevisiae wine yeast competitive fitness in oenologically relevant environments by barcode sequencing Simon Schmidt, The Australian Wine Research Institute
#56 Aureobasidium pullulans abundance: How much do we know about its effect on grape juice composition? Cristobal Onetto, The Australian Wine Research Institute
#57 Rapid assessment of wine yeast viability and vitality during fermentation using flow cytometry Amy Rinaldo, The Australian Wine Research Institute
#58 Discovering the indigenous microbiota associated with Australian Aboriginal and Torres Strait Islander fermentations Cristian Varela, The Australian Wine Research Institute
#59 Study of the effectiveness of several industry-scale oxygen introduction techniques into red fermenters Martin Day, The Australian Wine Research Institute
#60 Fermentation's clean little secret Kieran Hirlam, The Australian Wine Research Institute
#61 MLF and SO2 stress – what are the real limits for malolactic bacteria? Peter Costello, The Australian Wine Research Institute
#62 Exploring Douro Biome Terroir Complexity: Constructing Quality Port Wines using Selected Endogenous Non-Saccharomyces Frank Rogerson, Symington Family Estates, Vinhos S.A.
#63 Improving fermentation properties of newly-developed interspecific wine yeast hybrids by using a natural life-cycle event Jenny Bellon, The Australian Wine Research Institute
#64 The AWRI Wine Microorganism Culture Collection – Securing the future of Australian Wine Microorganisms Angus Forgan, The Australian Wine Research Institute
#65 Population-wide diversity study in Lachancea thermotolerans highlights superior starters for winemaking Ana Hranilovic, University of Bordeaux
#66 A rose by any other name: novel wine yeast that impart floral aromas Toni Garcia Cordente, The Australian Wine Research Institute
#67 Genetic causes of SO2 metabolism in Saccharomyces cerevisiae Joana Coulon, Biolaffort
#68 Bioprospecting the regional diversity of Australian wine microbiota Lisa Hartmann, The Australian Wine Research Institute/The University of Adelaide
#69 Phenolic-free glycosides from grape marc can increase wine flavour Mango Parker, The Australian Wine Research Institute
#70 Yeast-bacteria compatibility in wine: It’s complicated! Louise Bartle, The University of Adelaide
#71 IS IT THE AGE OR THE AUTOLYSIS? PULLING APART WHERE SPARKLING WINE CHARACTER COMES FROM Fiona Kerslake, Tasmanian Institute of Agriculture
#72 Dynamic viscosity of dry red and white wines and determination of perceived viscosity difference thresholds Lukas Danner, The University of Adelaide
#73 Beyond phenolic bitterness: Tryptophol-bisulfites identified as a potential new class of bitter compounds in wine Richard Gawel, The Australian Wine Research Institute
#74 High thiol Pinot gris and Chardonnay wines based upon antioxidant additions at harvest Paul Kilmartin, The University of Auckland
#75 Unravelling the complex pattern of ‘pepperiness’ in cool-climate Shiraz Sheridan Barter, The Australian Wine Research Institute
#76 Whole bunch fermentation of Shiraz and Pinot Noir: stems influence chemical and sensory descriptors Martin Day, The Australian Wine Research Institute
#77 Effect of dissolved carbon dioxide on the taste and texture of still wine Richard Gawel, The Australian Wine Research Institute
#78 Pre-fermentative additions effect on yeast volatile aromas and thiols in Australian Sauvignon Blanc and Chardonnay Federico Tondini, AEB
#79 The effect of pre-ferment glutathione addition on Chardonnay and Riesling wine characteristics Kathleen Cuijvers, The Australian Wine Research Institute
#80 Shiraz, Sangiovese or Saperavi? Consumer preferences to alternative red wine varieties using projective mapping. Eleanor Bilogrevic, The Australian Wine Research Institute
#81 Stopping the stink: An evaluation of five common reductive aroma remediation strategies Allie Kulcsar, The Australian Wine Research Institute
#82 Developmental changes in grape composition and the implications for wine volatile profiles Paul Boss, CSIRO
#83 Detection and consumer rejection thresholds of honey off-flavour in sparkling wine. Belinda Kemp, Cool Climate Oenology & Viticulture Institute (CCOVI)
#84 What causes apricot aroma in white wines? Unravelling the contribution of multiple volatile compounds Damian Espinase Nandorfy, The Australian Wine Research Institute
#85 Polysulfanes as a prospective new class of precursors to hydrogen sulfide during storage Marlize Bekker, The Australian Wine Research Institute
#86 MANIPULATION OF YEAST AUTOLYSIS: EFFECTS ON VOLATILE PROFILES OF MÉTHODE CHAMPENOISE SPARKLING WINES Rocco Longo, Tasmanian Institute of Agriculture
#87 Optimize Rosé with Pre-fermentation Yeast - Lachancea termotolerans and Pichia kluyveri Kylie Evans, Chr. Hansen
#88 Tropical enhancement through topical application: tailoring wine style by foliar-application of nitrogen and sulfur. Mark Solomon, The Australian Wine Research Institute
#89 Fate of tropical odorants in wine: Identification and stability of 2-methyl-4-propyl-1,3-oxathiane xingchen wang, The University of Adelaide
#90 The gastronomic experience of fine Australian Shiraz wines Marcell Kustos, The University of Adelaide
#91 Understanding the chemical basis of jam character in red wine and grapes Jana Hildebrandt, The Australian Wine Research Institute
#92 Does in-canopy misting mitigate the intensity of smoke taint in grapes and wine? Kerry Wilkinson, The University of Adelaide
#93 Monitoring the Heterogeneity of Grape Berry Maturity Throughout Ripening Claire Armstrong, The University of Adelaide
#94 Glycoside flavour release in-mouth: the role of oral bacterial populations Mango Parker, The Australian Wine Research Institute
#95 Exploring the typicity of Australian Cabernet Sauvignon wines Lira Souza Gonzaga, The University of Adelaide
#96 Why do some people experience flavour from glycosides while others don’t? Mango Parker, The Australian Wine Research Institute
#97 Unravelling the relationship between sugar accumulation and the aroma profile of single grape berries Pietro Previtali, The University of Adelaide
#98 Manipulating bunch zone light quality to optimise aging potential in Riesling Yevgeniya Grebneva, The Australian Wine Research Institute / HGU
#99 Molecular analysis of precipitates formed in Bordeaux wines with solid and liquid state NMR Alana Seabrook, Laffort
#100 Maceration additions of marc differently modulate Shiraz wine texture depending on grape harvest timing. Josh Hixson, The Australian Wine Research Institute
#102 Industrial applicability of modelling polyphenol extraction during red wine fermentation Judith Unterkofler, The University of Adelaide
#103 Climate change and its influence on scale insects and sooty mould occurrence Paul Cooper, Australian National University
#104 Molecular based testing of fungicide resistance in grapevine pathogens Steven Van Den Heuvel, The Australian Wine Research Institute
#105 Comparison of quantification methods for Botrytis cinerea biomass in grape bunches Yu Qiu, National Wine and Grape Industry Centre, Charles Sturt University
#106 Elimination of grapevine viruses in vitro using a combination of thermotherapy and chemotherapy Nuredin Habili, The Australian Wine Research Institute
#107 Potential risks associated with top working a desirable grapevine variety onto unwanted non-symptomatic variety Nuredin Habili, The Australian Wine Research Institute
#108 Analysing spray diaries to understand powdery mildew control in Australian viticulture Paul Petrie, SARDI
#109 Strengthening of plant material: strategy to improve the sanitary quality and longevity of vineyards by the use of molecular tools and beneficial microorganisms Felipe Gainza-Cortés, Center for Research and Innovation, Viña Concha y Toro
#110 Developing next generation grapevine rootstocks with long-term resistance to phylloxera and root knot nematode Harley Smith, CSIRO
#111 Molecular epidemiology and physiology of Shiraz Disease in South Australia Qi Wu, The Australian Wine Research Institute/The University of Adelaide
#112 Innovative UAV Point Cloud Analysis Program for Grapevine Trunk Disease Detection Jingyun Ouyang, The University of Adelaide
#113 The influence of rainfall on microbial populations occurring in grapevine pruning wounds over time. Bruce Henderson, The University of Adelaide
#116 Does the type or origin of bottle glass affect Boron isotope-ratios used for wine authentication? Martin Day, The Australian Wine Research Institute
#117 Objective quality assessment of Cabernet Sauvignon grapes and wine from Chile Doreen Schober, Viña Concha y Toro
#118 A new screening method for hydrogen sulfide formation in wine samples Kieran Hirlam, The Australian Wine Research Institute
#119 Evaluation of the effect of regulated deficit irrigation on Vitis Vinifera Cabernet Sauvignon physiological traits and final fruit composition Sebastian Vargas, Center for Research and Innovation, Viña Concha y Toro
#120 Rapid Analysis of Allergens in Wine by Reflective Phantom Interface Biosensor Pierluigi Clemente, Vason Group
#121 The colorimetric measurement of free and bound forms of Cu in white wine. Andrew Clark, National Wine and Grape Industry Centre, Charles Sturt University
#122 A NEW IN-LINE SYSTEM TO MONITOR TOTAL PHENOLIC CONTENT IN SPARKLING WINE PRESS JUICE FRACTIONS Rocco Longo, Tasmanian Institute of Agriculture
#123 A Periodic Table of Wine Composition Neil Scrimgeour, The Australian Wine Research Institute
#124 Impact of storage conditions on SO2 and colour for packaged wines Neil Scrimgeour, The Australian Wine Research Institute
#127 Trends in Australian Wine Composition Neil Scrimgeour, The Australian Wine Research Institute
#129 Unravelling regional typicality of Australian premium Shiraz through an untargeted metabolomics approach Sijing Li, Charles Sturt University
#130 Water into Wine! Alcohol management of Cabernet Sauvignon and Shiraz wines via pre-fermentative water implementation Olaf Schelezki, Lincoln University
#131 Hyperspectral imaging of Botrytis in Grapes Paul Petrie, SARDI
#132 THE PROGRESSION OF SPARKLING GRAPE PRESSING AND WHAT COMES OUT WHEN? Fiona Kerslake, Tasmanian Institute of Agriculture
#133 Australian wine provenance testing using novel isotope ratios: differentiation of production regions and country Martin Day, The Australian Wine Research Institute
#134 The colorimetric measurement of total Cu concentration in wine. Andrew Clark, National Wine and Grape Industry Centre, Charles Sturt University
#135 PINOT NOIR PROVENANCE PROJECT OVERVIEW Rocco Longo, Tasmanian Institute of Agriculture
#136 Evaluating activated carbons for removal of phenols and their glycoconjugates from smoke-affected juice and wine Julie Culbert, The Australian Wine Research Institute
#137 Bentonite fining in white wines compromises the utility of lead isotope ratios in wine authentication Martin Day, The Australian Wine Research Institute
#138 Sooty mould and its impact on wine processing, composition and sensory attributes Peter Godden, The Australian Wine Research Institute
#139 Using cross-linked polymers to reduce metal concentrations in commercial wines Neil Scrimgeour, The Australian Wine Research Institute
#140 Evaluating the forms of copper removed during cross-linked polymer treatment of wines Neil Scrimgeour, The Australian Wine Research Institute
#141 Understanding wine astringency sub-qualities by tribology – what are the roles of saliva? Shaoyang Wang, The University of Queensland
#142 A COMPREHENSIVE STUDY ON THE EFFECT OF HIGH TEMPERATURE EXTREMES ON BERRY TANNIN COMPOSITION Julia Gouot, National Wine and Grape Industry Centre, Charles Sturt University
#143 A new Australian wine product containing Ganoderma lucidum extract:Chemical composition, sensory profiles and consumer acceptance. ANH Ngoc Hoang Nguyen, The University of Adelaide
#144 Authentication of Cabernet Sauvignon wines from different regions of Australia Ruchira Ranaweera, The University of Adelaide
#145 A matter of place: Sensory and chemical characterisation of fine Australian Chardonnay and Shiraz wines Marcell Kustos, The University of Adelaide
#146 Dynamic characterization of wine astringency profiles using modified progressive profiling Wenyu Kang, The University of Adelaide
#147 INFLUENCE OF TRADITIONAL AND NOVEL WINEMAKING PRACTICES ON FOAMING PROPERTIES OF SPARKLING WINE Gail Gnoinski, Tasmanian Institute of Agriculture
#148 SHS-GC-IMS: a powerful tool to evaluate changes of the volatile composition of wine during ageing Wenyao Zhu, The University of Auckland
#149 Changes in red wine composition during bottle ageing: Impacts of viticultural conditions and oxygen availability Xinyi Zhang, National Wine and Grape Industry Centre, Charles Sturt University
#150 Monitoring the effects of resveratrol-enhanced de-alcoholised red wine consumption by HPLC-QTOF-MS Natoiya Lloyd, The Australian Wine Research Institute - Metabolomics Australia
#151 A managing tool for optimal digging out in red winemaking: machine learning models to predict tannin and anthocyanin concentrations Jose Cuevas-Valenzuela, Viña Concha y Toro
#152 Is Brettanomyces bruxellensis becoming more SO2 tolerant in industry? Caroline Bartel, The Australian Wine Research Institute
#153 Extending the shelf life of commercial canned wines through manipulation of transition metals content Neil Scrimgeour, The Australian Wine Research Institute
#154 A tool for catching mice in wine: the detection of mousy off-flavour compounds in wine Yoji Hayasaka, The Australian Wine Research Institute
#155 Brettanomyces bruxellensis readily increases SO2 tolerance in lab-based adaptive evolution experiments. Caroline Bartel, The Australian Wine Research Institute
#156 New early warning system and vineyard mitigation of smoke taint in wine Ian Porter, La Trobe University
#157 Microscopic and macroscopic observations of chitosan on Brettanomyces bruxellensis as a curative and preventive treatment Joana Coulon, Biolaffort
#158 Understanding the development of reductive compounds in commercial canned wines Neil Scrimgeour, The Australian Wine Research Institute
#159 Application of activated chitosan as preventative and remedial strategies for microbial spoilage in wines Ray Chen, Enartis Pacific
#160 Clear as smoke: In-field detection of grapevine smoke contamination using NIR spectroscopy and machine learning Vasiliki Summerson, The University of Melbourne
#161 Cold stabilisation - past & present Simon Nordestgaard, The Australian Wine Research Institute
#163 The CloudSpec - a new spectroscopic tool for analysing unfiltered ferments Brendan Darby, Marama Labs
#164 Tannin extracts & oak alternatives - past & present Simon Nordestgaard, The Australian Wine Research Institute
#165 Flotation - past & present Simon Nordestgaard, The Australian Wine Research Institute
#169 In-tank fermentation monitoring - past & present Simon Nordestgaard, The Australian Wine Research Institute
#171 Filtration - past & present Simon Nordestgaard, The Australian Wine Research Institute
#173 Mixing red ferments using gas - past & present Simon Nordestgaard, The Australian Wine Research Institute
#174 Tank design - past & present Simon Nordestgaard, The Australian Wine Research Institute
#175 Continuous processes & fermentation - past & present Simon Nordestgaard, The Australian Wine Research Institute
#176 Heat stabilisation - past & present Simon Nordestgaard, The Australian Wine Research Institute
#177 Centrifugation - past & present Simon Nordestgaard, The Australian Wine Research Institute
#178 Microbial solution to eliminate 3-isobutyl-2-methoxypyrazine in wine Jin-Chen Li, The University of Adelaide