1. A holistic understanding of Australian co-created cellar door experiences from staff and consumer perspectives
Genevieve d’Ament, Charles Sturt University
2. If NZ can do it, why can’t Australia?
Rob Bramley, CSIRO
3. Market concerns towards vineyard nanotechnology use
Nikolai Simmes, The University of Auckland
4. Wine traceability technology and anti-counterfeiting – adoption, best practice, and future directions
Irma Dupuis, The University of Newcastle
5. No and Low Alcohol Wine – Consumer Insights
Wes Pearson, The Australian Wine Research Institute
7. Photoselective shading: Implications from Riesling bunch zone light manipulation using different coloured shade cloth
Josh Hixson, The Australian Wine Research Institute
8. Potassium transport in ripening Shiraz grape berries investigated by electric potentials and gene expression
Yin Liu, ARC Training Centre for Innovation Wine Production
10. Factors affecting the efficacy of vineyard techniques used to delay sugar accumulation – Pietro Previtali
Pietro Previtali, ARC Training Centre for Innovation Wine Production
11. Understanding the relationship between rates of sugar accumulation and aroma composition of Cabernet Sauvignon grapes
Pietro Previtali, ARC Training Centre for Innovation Wine Production
12. The @EcoVineyards program is helping to enhance functional biodiversity and resilience in vineyards across SA
Mary Retallack, Retallack Viticulture Pty Ltd
13. Prime real estate: Biochar makes great homes for soil microbes to get busy transforming nitrogen!
Kate Kingston, Griffith University
14. Factors influencing intention to adopt spatial approaches to experimentation: insights from the Australian winegrape sector
Xinxin Song, The University of Tasmania
15. Effect of application of Kaolin and pinolene on grape berry cell death and shrivel
Lishi Cai, The University of Adelaide
16. How heatwaves kill grape berry cells
Lishi Cai, The University of Adelaide
17. Impacts of climate variability and change on the timing of budburst across Australian wine regions
Cindy Liles, The University of Newcastle
18. How do light and temperature influence grapevine bud fruitfulness: a comparative transcriptome analysis?
Xiaoyi Wang, ARC Training Centre for Innovation Wine Production
19. Vineyard floor management across landscapes effects soil carbon, water infiltration and plant communities
Merek Kesser, The University of Adelaide
21. Towards a predictive model of berry cell death and shrivel based on berry physiology.
Stephen Tyerman, The University of Adelaide
22. How multi-criteria analysis climate modelling could be used to influence Chardonnay winegrape production in NSW
Darren Fahey, NSW Primary Industries
23. Cover crops, carbon stocks and decomposition – a view from under the vine.
Joseph Mark, The University of Adelaide
24. Whole genome assembly and annotation of 140 Ruggeri: A fundamental framework to future rootstock breeding.
Andres Zhou-Tsang, ARC Training Centre for Innovation Wine Production
25. Wine Industry Smoke Detection System for Early Warning of Smoke Taint Risk in Wine.
Ian Porter, La Trobe University
The Impact of Climate Change on the Australian Wine Industry
German Puga, The University of Adelaide
27. Recommendations for best practice management of fire damaged vineyards
Richard Hamilton, Hamilton Viticulture
28. Re-establishing fire damaged vineyards – Considerations of future opportunity and indicative costs
Richard Hamilton, Hamilton Viticulture
29. ‘Everything we do now is to make the vines healthier‘
Anne Johnson, Charles Sturt University
30. An image library of the visual symptoms of grapevine nutrient disorders
Tintu Baby, Charles Sturt University
31. An Australian wine grape phenology model
Dane Thomas, SARDI
32. Towards abiotic stress tolerance in grapevine: volatile-mediated defence priming under drought stress
Joanah Midzi, ARC Training Centre for Innovation Wine Production
34. Non-chemical weed management using an autonomous tractor
Wen-Hsiang, Hsieh, ARC Training Centre for Innovation Wine Production
35. A clone by any other name; The genetics of grapevine clonal identity
Anthony Borneman, The Australian Wine Research Institute
36. Genetic origin of the Gingin clone in Australia
Anthony Borneman, The Australian Wine Research Institute
37. Modelling the potential of vineyard management practices to counteract heatwaves
Marcos Bonada, SARDI
38. Managing irrigation in vineyards during dry winters and springs
Marcos Bonada, SARDI
39. Assessing the components of vineyard evapotranspiration in the Barossa Valley
Vinod Phogat, SARDI
41. Bio-acidification of wines with Lachancea thermotolerans
Ana Hranilovic, The University of Adelaide
43. Impact of SO₂ addition on microbial diversity and colour in uninoculated commercial rose fermentations
Emma Snyder, Chalmers
45. Kickstarting sticky ferments – check that VA!
Eveline Bartowsky, Lellemand Australia
46. Hanseniaspora vineae, a unique fermentative non-Saccharomyces yeast for the improvement and diversification of wine profiles
Blandine Lefol, Oenobrands
47. Strain-Specific Responses by Saccharomyces cerevisiae to Competition by Non-Saccharomyces Yeasts
Cristobal Onetto, The Australian Wine Research Institute
48. Do bacteriophage influence malolactic fermentation?
Zhecun Xu, The University of Adelaide
49. Selection of lactic acid bacteria for efficient malolactic fermentation in the presence of sulfur dioxide
Yingxin Liu, The University of Adelaide
50. Help us to help you! A survey of wine microbiology in Australian wineries
Jennie Gardner, The University of Adelaide
51. Selection of yeasts and fermentation conditions for the production of Sauvignon Blanc
Selena Henshall, Lesaffre Australia Pacific (Fermentis)
52. Keep cool and carry on – Improved MLF
Krista Sumby, ARC Training Centre for Innovation Wine Production
53. Realise the rewards of a diverse fermentation with less risk
Krista Sumby, ARC Training Centre for Innovation Wine Production
54. New solutions to tartrate instability in white wines
Agnieszka Mierczynska-Vasilev, The Australian Wine Research Institute
55. Novel winemaking microbes for your tool kit
Jin Zhang, The University of Adelaide
56. Broadening your winemaking yeast portfolio: Identification of a SO2 tolerant non-Saccharomyces
Natalia Caliani, ARC Training Centre for Innovation Wine Production
57. ACIDIC and DEMALIC Saccharomyces cerevisiae strains for managing acidity during alcoholic fermentation.
Alana Seabrook, LAFFORT
58. Assessment of O2 consumption, a new tool to select bioprotection yeast strains
Alana Seabrook, LAFFORT
59. Wild wine: DNA profiling microbial communities during wine fermentation
Anthony Borneman, The Australian Wine Research Institute
60. Predictable alterations in non-Saccharomyces yeasts in wild ferments through the addition of sulphur dioxide
Anthony Borneman, The Australian Wine Research Institute
62. Prediction and prevention of calcium tartrate precipitation
Darko Obradovic, Enartis
63. SO2-production potential and early, transient acetaldehyde formation by Saccharomyces cerevisiae: implications for Oenococcus oeni co-fermentation
Peter Costello, The Australian Wine Research Institute
64. Oenococcus oeni and SO2 stress: transcriptomic analysis reveals how this bacterial species responds to SO2
Peter Costello, The Australian Wine Research Institute
65. Malolactic starter performance during co-fermentation with SO2-producing yeast: early, transient acetaldehyde formation a key regulator
Peter Costello, The Australian Wine Research Institute
66. Float or Sink? The effect of flotation and cold-settling on wine non-volatiles, taste and mouthfeel
Richard Gawel, The Australian Wine Research Institute
67. CO2 evolution in the wine glass: Implications for winemakers and consumers.
Richard Gawel, The Australian Wine Research Institute
68. The role of lactones and monoterpenes in the flavour of sweet white dessert wines
Sheridan Barter, The Australian Wine Research Institute
69. How do tannins clean up stinky wine?
Marlize Bekker, The Australian Wine Research Institute
70. Sneaky Stinkies: The challenges associated with analysing volatile sulfur compounds
Marlize Bekker, The Australian Wine Research Institute
71. Factors affecting the formation and preservation of ‘struck flint’ aroma in wine
Marlize Bekker, The Australian Wine Research Institute
72. Variation of 3-isobutyl-2-methoxypyrazine in rachis of Cabernet Sauvignon and Shiraz has implications for wine style.
Ross Sanders, ARC Training Centre for Wine Innovation Production
73. ProTone to reduce berry size variation and improve colour in red wines.
Doug Paton, ProTone
74. “ACE” your Shiraz or Sauvignon blanc wine aroma
Xingchen Wang, The University of Adelaide
75. Moderating final wine parameters for ‘water addition’ treated Shiraz wines with Accentuated Cut Edges approach
Billy Xynas, The University of Melbourne
76. Modulation of volatile thiol release during fermentation of red musts by wine yeast
Toni Garcia Cordente, The Australian Wine Research Institute
77. Measuring elemental sulfur in juice in relation to varietal thiol formation in Sauvignon Blanc wines.
Bahareh Sarmadi, The University of Auckland
78. Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties
Laura Mezei, The University of Adelaide
79. Good sensory practices for assessing wines made from smoke-exposed fruit.
Eleanor Bilogrevic, The Australian Wine Research Institute
80. The consumer response to smoke flavour in wine
Eleanor Bilogrevic, The Australian Wine Research Institute
81. Grape and wine composition in a warming world – how rising temperatures will impact composition
Joanna Gambetta, CSIRO
82. Can the varietal ‘apricot’ aroma of Viognier wine be controlled in the vineyard?
Tracey Siebert, The Australian Wine Research Institute
83. Struck flint aroma in Chardonnay wines: what causes it and how much is too much?
Tracey Siebert, The Australian Wine Research Institute
84. How do pH, titratable acidity and acid composition impact the temporal profile of wine mouthfeel?
Shaoyang Wang, The University of Queensland
85. Kazachstania spp.: A non-Saccharomyces yeast to enhance fruity and floral aromas in wine
Mandy Lin, The University of Adelaide
86. Influencing tropical thiol concentration in white wine by combining foliar sprays and yeast selection.
Mark Solomon, The Australian Wine Research Institute
87. The influence of amino acids on the in-mouth sensory properties of red wine
Damian Espinase Nandorfy, The Australian Wine Research Institute
88. Using new compositional targets with experimentally designed blending to improve warm inland Cabernet Sauvignon flavour.
Damian Espinase Nandorfy, The Australian Wine Research Institute
89. Compositional correlations with the sensory properties and consumer preference of various styles of Chardonnay
Damian Espinase Nandorfy, The Australian Wine Research Institute
90. Pre-fermentative fining influence on oxygen consumption rate, oxidation susceptibility and electrochemical characteristics of white musts
Alana Seabrook, LAFFORT
91. Effect of the addition of mannoproteins on foam stability in Rosé sparkling wine.
Alana Seabrook, LAFFORT
92. Influence of must fining on wine pinking: relationship between electrochemical and colorimetric measurements and pinking
Alana Seabrook, LAFFORT
93. Effects of compositional factors on consumer perception of body in commercial low-alcohol red wines
Natalja Ivanova, The University of Adelaide
95. Producer friendly colour analysis of Pinot noir berries
Muriel Yvon, Food & Plant Research
96. Monoterpenes and C13-norisoprenoids in aged white wines
Flynn Watson, The Australian Wine Research Institute
97. Exploring the varietal effect of flavour precursors derived from grape marc on wine flavour
Lisa Pisaniello, the Australian Wine Research Institute
98. Increased late-season heat and its effect on overripe-related compounds in Barossa Shiraz
Jana Hildebrandt, The Australian Wine Research Institute
99. Unravelling the aroma of overripe Shiraz grapes
Jana Hildebrandt, The Australian Wine Research Institute
100. Choosing the right carbon for remediating smoke-affected juice and wine
Julie Culbert, The Australian Wine Research Institute
101. Influences of Rootstock on the Performance of Pinot Noir Part 2. Berry and Wine Composition
Yipeng Chen, The University of Melbourne
102. Can smoke tainted wine be transformed into spirit via distillation?
Kerry Wilkinson, The University of Adelaide
103. Detecting grapevine viral diseases using remote sensing hyperspectral images and machine learning techniques
Yeniu Wang, The University of Adelaide
104. Susceptibility of pruning wounds to grapevine trunk disease pathogens in the Adelaide Hills
Mark Sosnowski, SARDI
105. Spring pruning wounds are susceptible to grapevine trunk disease pathogens
Mark Sosnowski, SARDI
106. Dispersal patterns of grapevine trunk disease pathogen spores in Australian vineyards
Mark Sosnowski, SARDI
107. Increasing shoot growth incidence following remedial surgery
Mark Sosnowski, SARDI
108. Rapid detection of Eutypa and Botryosphaeria dieback pathogens using loop mediated isothermal amplification (LAMP) assays
Mark Sosnowski, SARDI
109. Can adjuvants improve fungicide wound coverage and control of eutypa dieback?
Mark Sosnowski, SARDI
110. National survey and the genetic diversity of grapevine Pinot gris virus in Australia
Kamalpreet Kaur, La Trobe Univeristy
111. Genetic diversity of Eutypa dieback in Australia
Cristobal Onetto, The Australian Wine Research Institute
112. Resistant grapevines produce anthocyanins to control scale insects
Paul Cooper, The Australian National University
113. Thousands of Grapevine virus A Variants Exist in Grapevines
Qi Wu, The University of Adelaide
114. Vines, Wines and Microbiomes: The Impact of the Fungicides on the Phyllosphere Microbiomes of Grapevines
Brady Welsh, The University of Adelaide
115. Grapevine Trunk Disease Detection and Mapping using Edge Computing
Olivia Yem, The University of New South Wales
116. In-container evaluation of ethanol content with terahertz technology
Harry Lees, The University of Adelaide
117. Beyond volatile phenols: revealing additional markers of smoke taint in grapevines
Colleen Szeto, ARC Training Centre for Innovation Wine Production
118. A new age for sulfur dioxide testing
Carly Gamble, Winechek laboratories
119. Volatile analysis of Botrytis contaminated grapes using headspace solid phase microextraction GC-MS
Liang Jiang, ARC Training Centre for Innovation Wine Production
120. Rapid and direct detection of wine taints and faults using plasma-based ambient mass spectrometry
Morphy Dumlao, ARC Training Centre for Innovation Wine Production
121. New insights on how white and red wine composition affects cold instability
Keren Bindon, The Australian Wine Research Institute
122. Taking the smoke out: winemaking remediation options for smoke-affected juice and wine
Julie Cubert, The Australian Wine Research Institute
123. Reductive development of white wine during bottle aging: Time-line of protection from specific Cu fractions
Xinyi Zhang, Charles Sturt University
124. Cu-organic acids in red wine after bottling: A time-line for inhibition of reductive aroma compounds
Xinyi Zhang, Charles Sturt University
125. Variability of alcohol trends for different varieties of Australian wine
Kieran Hirlam, The Australian Wine Research Institute
126. Comparative performance of 18 laboratories in the measurement of smoke impact markers
Kieran Hirlam, The Australian Wine Research Institute
127. Understanding the variability of juice extraction methods for quality analysis
Kieran Hirlam, The Australian Wine Research Institute
128. Comparison of commonly used analytical methods for the analysis of alcohol content in wine
Simone Madaras, The Australian Wine Research Institute
129. Comparison of analytical techniques for ethanol content of low and no alcohol wines
Laura Bey, The Australian Wine Research Institute
130. Effects of six commercial Oenococcus oeni cultures on volatile smoke-taint compounds during Malolactic Fermentation
Duncan Hamm, Chr. Hansen
131. Up in Smoke: Smoke Tainted Fruit for Brandy Production
Hugh Holds, The University of Adelaide
132. Inhibition of Oenococcus oeni during alcoholic fermentation by a selected Lactiplantibacillus plantarum strain
Anne-Claire Bauquis, Chr. Hansen
133. Does pre-veraison smoke exposure of vineyards affect wine flavour?
WenWen Jiang, The Australian Wine Research Insitute
134. Zeolitic imidazolate framework-8 (ZIF-8) as alternative adsorbent material in detecting volatiles from wine and grapes
Morphy Dumlao, ARC Training Centre for Innovation Wine Production
135. Is your wine attracting flies on purpose?
Shailja Mishra, The University of Adelaide
136. Using selective Bioprotection to transport fruit in Australia
Alana Seabrook, LAFFORT
137. How have the smoke exposed wines from 2020 changed over the last two years?
Mango Parker, The Australian Wine Research Institute
138. Smoke flavour: linking chemical composition and sensory properties in smoke affected wines
Mango Parker, The Australian Wine Research Institute
139. The development of the predictive testing method for canned wines
Denny Hsieh, The Australian Wine Research Institute
140. Activated carbon fabric: a promising vineyard-based strategy for mitigating smoke taint
Kerry Wilkinson, The University of Adelaide
141. Can molecularly imprinted polymers (MIPs) remediate smoke-affected juice and wine?
Kerry Wilkinson, The University of Adelaide
142. Predicting a product’s shelf-life
Kieran Hirlam, The Australian Wine Research Institute
143. Comparison of rapid detection of Brettanomyces in Australian wines using flow-cytometry and PCR based methods.
Caroline Bartel, The Australian Wine Research Institute
144. Can grapes (and wine) be tainted by smoke from stubble burning?
Kerry Wilkinson, The University of Adelaide
145. Ultrafiltration: a novel approach to managing phenolics and protein in white wine
Yihe Sui, ARC Training Centre for Innovation Wine Production
146. Potential benefits of applying high power ultrasonics to winemaking processes
Andrew Yap, Wine Ultrasonics Australia
147. Phycosol- a novel and integrated approach for sustainable winery wastewater treatment for enhancing circular economy
Praveen Kuppan, The University of Newcastle
148. An innovative approach to differentiated Cabernet Sauvignon wine styles using flash détente
Richard Ntuli, E & J Gallo Winery
149. Colour Stability of Rubired Concentrates: Comparing Flash Détente and Traditional Extraction Processes
Richard Ntuli, E & J Gallo Winery
150. Compositional consequences of ultrafiltration treatment of red and white wine
Kerry Wilkinson, The University of Adelaide
151. Getting the most out of canned wine
Kieran Hirlam, The Australian Wine Research Institute
