Applications are invited from students to assist in covering the costs of attending an ASVO seminar in relation to their degree. Three scholarships are offered to students who are asked to describe their academic and career goals over the next three to five years and how attendance at the ASVO seminar would assist them in meeting those aspirations. Applications are assessed by the event subcommittee.
We are pleased to announce three scholarships recipients for the fermentation seminar September 27th.
Bachelor of Viticulture and Oenology (Honours)
University of Adelaide
My primary interest is to uphold and/or improve the Australian standard for wine on a national and international level. I have spent
the last five years absorbing as much as I can from researchers and study tours regarding both fields of Viticulture and Oenology.
My goal over the next few years is turned to the wine industry where I hope to master viticultural and winemaking skills through the
teachings of many different producers, putting theory into practice to make the best drop possible. “Wild ferments” are a hot topic at
the moment with many producers investigating and subjecting their fruit to such in the hunt for complexity. Oxygen exposure during
fermentation seems to be a viable option in managing reductive aromas arisen through primary fermentation. Both of these areas
interest me as they appear to contradict some previous notions of older teachings, as well as promote a more minimalist approach
with less additions which I believe may help to produce more expressive wines of character and place. I’d like to understand these
techniques better and their associated risks.
Bachelor of Viticulture and Oenology
The University of Adelaide
In 2018 I will complete my Bachelor degree in Viticulture and Oenology with the University of Adelaide.
My passion and interest lies particularly with un-inoculated white fermentations, a research area which is a large component of this
seminar. This interest was sparked by being fortunate enough to work as the only cellar hand for a winemaker whom experiments
with inoculated and un-inoculated fermentations. During vintage I was allowed to observe the different characters displayed by
Chardonnay, Roussanne and Sauvignon Blanc ferments with and without yeast inoculation.
After finishing my degree, I hope to gain winery experience in both Australia and around the world with wineries which experiment
with different inoculation methods. I believe attending this conference will help broaden my understanding and allow me to thrive in
a professional environment, with new thoughts and ideas which could benefit Australian and international wine industries.
Although my plan is to gain different experiences and ideas from around the world, eventually I would like to bring these influences
Diploma of Wine Technology
Goulburn Ovens Institute of TAFE
Having worked for many of the big wineries in my previous working life, I have now decided to branch out on my own, making my
own wine for my label ‘Old Duke’. My first vintage was a 2017 Heathcote Shiraz and in particular the use of wild yeast is a
cornerstone of my brand and philosophy. I think the wild yeast and experiments with full bunch fermentation has guided me and my
label into a particular path which I am keen to explore further.
Although I have substantial experience in viticulture and vineyard operations, as well as work as a cellar hand, I decided this year to
reconcile my knowledge and experience with formal study with a particular interest in wine chemistry and the influence of microorganisms
in producing wine.
Additionally, in my studies and in my wine-making I am quite interested in pursuing the use of non-Saccharomyces yeast, as well as
mechanical and monitored use of Oxygen during fermentation.
I believe this ASVO seminar would greatly assist me and give me valuable insights from the industry leaders in these areas of
research and development.