|Dr Eveline Bartowsky Member since 1994 AJGWR Associate Editor Seminar planning committee|
I am a microbiologist through and through, and love it – without microbiology we wouldn’t exist! I am an applied microbiologist at Lallemand Australia, working closely with the research and wine communities. Previously I led the bacterial research team at AWRI and also managed the AWRI Culture Collection. In my life before wine, I worked at Umeå University in the Arctic Circle and St Louis in the USA, on penicillin-resistant bacteria, and, when I first returned to Adelaide, I briefly worked at The University of Adelaide in Entomology researching wasps as biocontrol agents of moths damaging flour and dried fruit products.
What attracted you to your current role
The close interactions with winemakers attracted me to my current role, being able to link R&D outcomes into the real world, and helping winemakers make the most of the microbiology in their winemaking.
Tell us about an interesting finding in your current or past research.
I am continually amazed at what new tricks and secrets that yeast and bacteria have to turn grape juice into amazing wine.
What inspires you?
The incredible people that I have worked with over the years and the enthusiasm of the wine community.
What or whom do you look up to the most and why?
Over many years I have known and worked with many wonderful grape, wine and business professionals. It is impossible and unfair to try to single out one, or even a few.
Outside of your work, tell us some interesting facts about yourself
Being with my family gives me much enjoyment. I have enjoyed watching my children grow up and now seeing them forge their own careers in very diverse areas. I also enjoy gardening and of course, listening to my husband tell me all about his Scottish soccer team (Heart of Midlothian).
What is the best piece of career advice you've been given?
Enjoy what you do as a career – it is a huge part of your life.
What advice or recommendation do you have for students interested in a career in wine science?
I would encourage anyone to have a career in wine science. There are so many different facets to winemaking – grapes, the microorganisms, incredible chemical reactions that lead to amazing wine, the opportunity to be in some of the most beautiful parts of the country and world, and most of all, the people.
How long have you been a member of ASVO and why would you recommend ASVO to your colleagues?
I very much believe in being a member of your chosen career society, so for me it was a given to join ASVO. Even though I only worked in entomology for one and half years, I joined the Australian Society for Entomology as it provided opportunities to meet like-minded people, and learn about current research at local seminars and conferences. So, I joined ASVO when I started at AWRI and became part of the Australian wine community in 1994.
What has been your Membership contribution?
I am an Associate Editor on the ASVO journal for the past 5 years. I have presented at several ASVO Oenology seminars and was a member of the most recent Oenology seminar committee. I have attended nearly every Oenology seminar since joining ASVO, and more recently also the Viticulture ones.
What other organizations do you contribute to?
I have been a member of the Australian Society for Microbiology (ASM) for over 30 years, promoting the society and serving numerous roles on the committee. At the moment I am a wine editor for Annals of Microbiology and an editor for ASEV. Previously, I was a wine editor for Journal of Applied Microbiology and Letters in Applied Microbiology for over 12 years.