Allie Kulcsar is a Technical Officer at the AWRI. She completed a Bachelor of Science in forensic and analytical science (First Class Honours) at Flinders University (South Australia) in 2015. After completing her studies, she moved to the UK and worked as a Scientist in small molecule bioanalysis at LGC, which is one of the largest bioanalytical centres for drug development services in the UK. Allie joined the AWRI in 2018 and has been using her skills in method development and small molecule analysis to analyse and study volatile sulfur compounds in wine to help provide the wine industry with strategies and information on how to manage ‘reductive’ aromas in wine. Allie will address Stopping the stink: an evaluation of five common ‘reductive’ aroma remediation strategies in Session 9. Fresh Science B on Wednesday.