2015 Adelaide Seminar Presentations

Session 1 Assessing Fruit Quantity, Quality, and Maturity
Earlier, shorter, hotter? Is it really happening? Dr Paul Petrie
Yield prediction – any closer to getting it right? Associate Professor Greg Dunn
Berry heterogeneity and wine quality: A review and outlook Olaf Schelezki

Session 2 Optimising harvesting and winery logistics
Planning for successful vintages – a hot topic Russell Johnstone
Designing winery facilities for peak periods Mark O’Callaghan
Case study – VinLink Marlborough, NZ (top ten sized winery) Dave Pearce
ACE maceration delivers quality and space Dr Angela Sparrow

Session 3 Managing fermentations
Fermentation issues – Vintage 2015 –What we saw, what we learnt -AWRI insight Matt Holdstock
Yeast for high (and low) alcohol Ana Hranilović
Using technology to keep on top of ferments Neil Scrimgeour

Session 4 Options for dealing with over ripe fruit and high alcohol wines
Options for Alcohol reduction Steve Clarkson / David Wollan
Regulatory issues around alcohol “correction” Tony Battaglene
The influence of alcohol on wine sensory profiles Dr Ellie King
Public perceptions of high and reduced alcohol wines Bora Qesja