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ASVO 2022 Oenology Seminar Breaking bottlenecks - Problem Solving in the winery

12:00am Wednesday, 14 September 2022
12:00am Thursday, 29 September 2022
Online
Live webinars
Australia wide, South Australia 0000
Australia
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ASVO 2022 Oenology Seminar- Breaking bottlenecks - Problem Solving in the winery

The ASVO will be hosting the Oenology Seminar online over 4 weeks in September. This year’s seminar series is industry heavy, focusing on ways to manage bottlenecks in three areas grape to crusher, fermentation and aging, and bottling.  The goal is to take industry perspectives on how these challenges are managed in real-time, build a communication network between producers who have similar problems and discuss tangible solutions

Session 1 Grape to crusher: 

Biodiversity and microbial control during grape transportation
Alana Seabrook, Laffort/Winechek laboratories
Unpack recent results from grape transportation around Australia with and without the use of T. delbruekki and M. pulcherrima for short and long haul transport of whole grapes, as well as transportation with zero SO2.

Biosecurity during harvest
Clare Dry, Seppelt - Treasury Wine Estates
Update management practices of taking in grapes in a restricted area from outer areas

Picking/grape maturity
Claire Armstrong, University of Adelaide
Consider how to implement the latest technology in terms of picking decisions, determining maturity and winery intake

Managing less than ideal fruit
Andrew Duff, Tempus Two
Explore strategies for managing less than ideal fruit.

Session 2 Fermentation: 

Complexities of quick-to-bottle red winemaking Wine stabilisation
Aaron Mercer, Mercer wines
Uncover strategies and winemaking practices used for preservative-free winemaking, from picking decisions, and phenolic management to bottling timelines.

Pros and cons of co-fermentation
Eveline Bartowsky, Lallemand Australia
Update your understanding of the process of co-inoculation vs sequential inoculation in different environments and the risks of not inoculating with bacteria.

Brettanomyces – management; testing and interpretation, remediation
Geoff Cowey, AWRI
Better appreciate how Brettanomyces can be managed in a winery environment from fermentation, to barrel storage to bottling and post.

Management of biogenic amines in wine
Sophie Parker-Thomson MW, Blank Canvas
 Explore the role of biogenic amines (BAs) in wine intolerance, and the use of sulphur dioxide (SO2) in winemaking to mitigate that issue and change the way you think about your intolerance to wine.

Session 3 Bottling: 

Cold and Protein stabilisation challenges and solutions
Agnieszka Mierczynska-Vasilev, AWRI
 Review recent results about managing cold and heat stabilisation in preparation for bottling with short and long timeframes.

Bottling line timeline challenges and solutions
Greg Edwards, Vinpac
Recognise the critical control points and red lights and learn to manage them when getting wines and wine products ready for bottling.

Barrel storage and oak management
Stuart Bourne, Soul Growers
 Better understand the preparation timelines, clarification, maturation time, and bottling processes for wines going into oak

Clarification and filtration
Rauri Donkin, Laffort
Unpack common shortfalls with clarification and filtration, and why cross flow doesn’t solve all problems.

When:

Session 1 Grape to crusher: Wednesday, 14 September

Session 2 Fermentation: Wednesday, 21 September

Session 2 Bottling: Wednesday, 28 September

Time:

Each session 2:00 pm to 3:30pm ACST


$80.00 *
$80.00 *
None
* Price includes GST where applicable
Ticket Holders
Mr Geoff Alexander
Mr Andrew Allen
Mr Ian Allen
Mr Tobias Ansted
mr mike brown
mr Travis Bush 3770
Mr Greg Clack
Mr John Coughlan
Mr Geoff COWEY
Mr Carmelo D'Aquino
Mr Joshua Davenport Bsc Vit/ Oenol
Ms Sandra de Pury
Mr Sean Draper
Dr Katie Dunne
Mr Paul Gordon
Mr Paul Gordon
Mr John Harding
Mr Adam Hazeldine
Dr Josh Hixson
Ms Hannah Hodges
Mr Matthew Holdstock
Mr Tony Ingle
Ms Jacinta Jenkins
Ms Raquel Jones
Mr Harry Kinsman

Additional Information

Webinar Series

Session 1 Grape to crusher: Wednesday, 14 September

Session 2 Fermentation: Wednesday, 21 September

Session 2 Bottling: Wednesday, 28 September

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    • All prices are in Australian Dollars ($AUD)