2018 Oenology Seminar: Fermentation – Converting research to reality

Places are filling fast for this one-day seminar on Thursday 27th September focusing on fermentation technology, management, and microbial diversity.

You will have the opportunity to gain insights from international and local experts who will explore topics including microbial ecology in wild ferments, the use of non-Saccharomyces yeast, microbial contribution to regional wines, using oxygen to enhance fermentation performance, controlling colour and tannin extraction, and managing problematic fermentations.

“Our understanding of how microbiology and fermentation management contributes to wine quality continues to grow. However, fermentation is core to realising the true potential of your fruit. This seminar aims to translate current research to practical knowledge for the wine industry”, says Assoc. Prof. Paul Grbin, Chair of the Program Committee.

Traditionally based in Adelaide (SA), this year presentations will also be streamed to other sites providing national extension of the plenary content to venues in Melbourne (VIC), Griffith (NSW), Margaret River (WA), Launceston (TAS), and Stanthorpe (QLD).

“We are particularly excited about the opportunity to reach more ASVO members and practitioners while also making it more affordable to attend due to reduced travel and accommodation costs”, says ASVO President Dr Anthony Robinson.

In addition to the conference sessions, delegates will also have the opportunity to participate in an industry wide discussion on the merits of inoculated vs uninoculated fermentations. The topic is sure to provide passionate and thought-provoking arguments from both sides.

“This is a fight for the heart and soul of wine and we, as scientists should make our position clear”, according to ASVO Director, David Wollan.

This ASVO event is made possible by the support of our seminar sponsors: Wine Australia, AWRI Commercial Services, Laffort, Lallemand, CHR Hansen, Enartis Pacific, Kauri Innovative Fermentation Technology and Patrick Iland wine books, we acknowledge and greatly appreciate their support.

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