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Wild wine: metagenomic analysis of microbial communities during wine fermentation Dr Anthony Borneman, The Australian Wine Research Institute | Wild fermentation in practice Sam Wigan, Yalumba Family Winemakers | New MLB strains for different environments Dr Eveline Bartowsky, Lallemand, Australia |
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| Managing problematic MLF Geoff Cowey, Australian Wine Research Institute | Yeast nitrogen consumption and preferences during pure and mixed fermentations Dr Gemma Beltran, University Rovira i Virgili, Tarragona | Modern Winemaking or: “How I Learned to Stop Worrying and Love Oxygen” Dr Martin Day, Australian Wine Research Institute |
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| Developing a Practical, Predictive Tool for Optimization of Red Wine Phenolic Profiles in a Winery Setting Prof. David Block, University of California Davis | Chemistry of Fermentation: Water into Wine Dr David Jeffery, The University of Adelaide | Characterisation and development of non-Saccharomyces yeast for tailored fermentation, Lachancia theremotolerans Dr Ana Hranilovic, University of Bordeaux |
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| Spoilt for choice; Towards a comprehensive understanding of yeast traits to facilitate strain selection Dr Simon Schmidt, Australian Wine Research Institute | Anything but pure culture Saccharomyces Prof. Vladimir Jiranek, ARC Training Centre for Innovative Wine Production and Department of Wine and Food Science, the University of Adelaide | Past, present and future of non-Saccharomyces yeasts Dr Warren Albertin, University of Bordeaux |
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