Caroline Bartel is a Scientist at the Australian Wine Research Institute. She completed a Bachelor of Science majoring in biotechnology at the University of Adelaide, before completing her Honours in molecular biology. Caroline has been member of the Biosciences team at the AWRI for 11 years. During that time she has been involved in research on yeast-bacteria interactions, yeast and malolactic bacteria co-inoculation and Saccharomyces cerevisiae wine fermentation profiles. Her current area of interest is the wine spoilage yeast Brettanomyces bruxellensis. Caroline will address Is Brettanomyces bruxellensis becoming more SO2 tolerant in industry? in Session 5. Fresh Science A on Tuesday.