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.

5 reasons to register for ASVO seminars:

1. Both theory and practical sessions with content you can apply

Each session will tackle issues you are facing. From palate fatigue, to understanding statistical methods, we have it covered.

2. Networking

Make and renew valuable connections with winemaking and research professionals.

3. ‘Information comes best wrapped in a person’

Speakers include wine industry visionaries and game-changers. Opened by Dr Anthony Robinson and followed by keynote speakers, Assoc Prof Oliver Tomic, Norwegian University of Life Sciences, Toni Paterson MW, Dr Leigh Francis & Patricia Williamson, AWRI and Claudia Guillaume, Modern Olives Laboratory.

4. Hands on workshops

Hear more from the seminar speakers as they interact in workshops designed to help you get the best from new techniques and methods.

5. Past delegate recommendations

“Presentations contained useful information that I could apply”

“Congrats on a great seminar… No easy feat pulling together so many different people and sessions and your team did a great job. I appreciated hearing a different perspective from the other industries”

“I enjoyed it immensely and it was enormously valuable content. Please pass on to the team my thanks and congratulations for the tremendous work – it is a real credit to all.”

“Another great ASVO seminar, very useful topics and panel discussions. Thank you for putting together a very informative program.”

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.

Key speakers

Key speakers include:

  • Dr Gemma Beltran, University of Tarragona
  • Dr David Block, University of California Davis
  • Dr Warren Albertin, University of Bordeaux
  • Dr Ana Hranilovic, University of Bordeaux

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 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.