The Society has held over 40 one-day seminars since it was established and, in conjunction with The Australian Wine Research Institute, organises the Australian Wine Industry Technical Conference every three years.

If you’re a winemaker, you’ll walk away with knowledge you can directly apply and if you’re a researcher you’ll keep on the cutting edge of fast-evolving information.

2020 Phenolics & Texture series 1: Phenolics in the Vineyard

Phenolic compounds are naturally present in various forms, depending on grape varieties, maturation conditions, winemaking process and wine ageing conditions. The origin and chemical structure of the phenolic compounds will define their role and interactions in winemaking.

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2020 Phenolics & Texture series 2: Developing texture in the Winery

Phenolic compounds are the gateway to colour and texture in whites and reds. They are a key differentiator of premium wines. The choices oenologists make regarding their extraction, the actions taken to make sure they’re retained in the wine, the types of transformations that occur as a result and the take-home messages about what you can do right now to craft quality wines with them will be covered in this session

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2020 Phenolics & Texture series 3.Chemical, physical & cognitive effects on wine mouthfeel

This session covers the physical, phycological, and compositional contributions to sensory perceptions of mouthfeel. Explores the links between physics of food and beverage oral processing with sensory science. Discussing wine texture and compositional contributions to the perception of white wine texture and the role of tannins, anthocyanins, and other important components contributing to the perception of red wine texture.

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2018 Fermentation Converting research to reality

The focus this year will be on fermentation technology, management, and microbial diversity. The seminar will also include an industry wide discussion on the merits of inoculated vs uninoculated fermentations.

“Our understanding of how microbiology and fermentation management contributes to wine quality continues to grow. However it remains, 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”, explained Paul Grbin, Chair of the Program Committee.

Attendees at this year’s seminar will have the opportunity to gain an insight 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.

2017 Sensory evaluation – a taste of the science

The theme of this year’s ASVO annual oenology seminar is Sensory Evaluation and Data Analysis, a topic of interest identified in surveys of previous seminar attendees.

It is a critically important area for winemakers and researchers but arguably is poorly understood and practised. The aim of this seminar is to bring participants up-to-date with current best practice in sensory evaluation and the statistical issues involved. The emphasis will be on challenging established methods and providing attendees both some theory and practice.

2015 Earlier, shorter, hotter - managing compressed vintages

Earlier and condensed vintages appear like they might be becoming a rule rather than an exception. This year’s annual ASVO Adelaide seminar provides much needed information from researchers and practioners about the problem of larger volumes of grapes being ready to harvest in shorter windows, and the effects this has on the ability to harvest the fruit, the ability to transport the fruit and the ability to process the fruit in the winery in terms of crushing capacity and fermentation space. The seminar provides the necessary tools that growers need in order to minimise the undesirable effects of climate change in the vineyard and covers winemaking techniques that can become critically important to overcome the challenges of fermentation management, higher alcohol wines, and the strain on harvesting resources and transport logistics that a quick vintage produces.

2014 Inputs to Outputs; Is less, more?

This seminar showcases the latest research and development from both overseas and within the Australian wine sector.in fermentation management, provides winemakers with more information about protein stabilisation technologies and wine packaging, allowing you to optimise these elements for your business needs and to meet consumer demands. Given the challenges that are currently being faced by the Australian wine industry I take heart at the strong attendance over the next two days and appreciate the continued interest in investing in innovation has been demonstrated our businesses commitment to sending delegates, even in these difficult times. I expect that you will be rewarded with new information that you can take back and use to improve the operation of your vineyard or winery.