2018 Adelaide Presenters




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Brian Walsh
Brian’s early working life included 20 years in McLaren Vale, (Reynella, Ryecroft, Wynns and Hardy’s) in various winemaking and management roles before going to Yalumba as Chief Winemaker in 1988.Over the ensuing 24 years, Brian’s role expanded to Director of Production, then Director of Strategy & Business Development, before his move to self-employment in late 2012.
Dr Anthony Borneman

Anthony is Principle Research Scientist at the Australian Wine Research Institute and an Affiliate of the Department of Evolution and Genetics at the University of Adelaide. His research is focused on applying genomics, systems- and synthetic-biology to understand the genetic basis of phenotypic diversity in industrial microorganisms, with particular focus on the such as the wine yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis.

Sam Wigan

Sam has a degree in Oenology from CSU and has been working at Yalumba for nearly 18 years. With vintages aboard worked in Marlborough, Rioja, Beaujolais and Sonoma Valley giving him a well-rounded education in winemaking. He has a fondness for working with Tempranillo, Riesling, Grenache and Shiraz.

Dr Eveline Bartowsky
Eveline  is an Applied Microbiologist for Lallemand Australia. Currently, Eveline oversees all of the applied research projects and winemaking trials in Australia and New Zealand and is a representative of the Lallemand global Oenology R&D team. She also provides technical microbiological and fermentation support to the wine industry. Following a Ph.D. in microbiology from The University of Adelaide, Eveline undertook postdoctoral studies in Sweden (Umeå University) and the USA (Washington University Medical School, St. Louis) working with cephalosporin (b-lactam antibiotic) resistant bacteria. Eveline joined the AWRI as a Senior Research Microbiologist leading the wine bacterial research team and Manager of the AWRI Wine Microorganism Culture Collection; her research focused on wine bacteria and MLF, wine aroma and flavour, yeast and polyphenolics interactions and minimising wine spoilage by lactic acid and acetic acid bacteria.
Geoff Cowey

Geoff has twenty years’ experience in winemaking, wine research and wine education roles. Geoff provides daily technical advice to grapegrowers and winemakers through the AWRI helpdesk to help solve production issues and to provide support for best practice wine production. New research outcomes are translated into practical advice and applications that can be easily and rapidly adopted, which are communicated to winemakers through roadshows, tasting events and publications.

Dr Gemma Beltran

Gemma Beltran is Associate Professor at the Faculty of Oenology of the University Rovira i Virgili (Tarragona, Spain), and researcher at the Wine Biotechnology Group of this university.  Her research has been mainly focused on wine yeast ecology and physiology, analysing the biochemical and physiological mechanisms of yeast adaptation to wine making.  In recent years, her research has also been related to study the synthesis of bioactive compounds by yeast, such as melatonin, and their role as antioxidant molecule. She has published around 40 research papers on international journals, and participated in several national and European projects, as well as contracts with the wine industry.

Dr Martin Day

Born and educated in the UK, Martin has been a Research Scientist at the Australian Wine Research Institute since late 2009. His projects have included studying the effect of different pilot-scale winemaking approaches on the phenolics composition of white wines. Since 2012, Martin has been exploring the use of oxygen to modify wine style in red and white wines with benefits from early trials including air injection into Vinimatics to minimise reductive aromas and soften mouth-feel. Current research is looking at the effects of different timing and duration of aeration during red winemaking, while earlier trials looked at the effects of passive and active oxygenation during white winemaking. This has included different ways of getting oxygen into active ferments and measuring dissolved oxygen. Martin’s earlier work on wine authenticity has come back to haunt him and he leads research in a Wine Australia-funded project using stable isotope ratio determination.

Professor David Block

David is from the University of California, Davis. David will talk about predicting fermentation behaviour through mechanistic models built using real-world data that allow winemakers to better anticipate the response and outcomes of fermentations. This maximises the potential to reach the desired wine style outcome and minimises the risk of ferment performance issues along the way.

Dr David Jeffery

David is involved in the isolation, identification, synthesis and analysis of interesting and complex molecules from nature and is particularly keen to develop fundamental chemical knowledge and techniques which can be directed toward understanding intricate natural phenomena. This primarily relates to the analysis of grape and wine components and investigation of factors affecting aroma, flavour, and phenolic compounds that are important to grape and wine quality.

Dr Alana Seabrook

Alana graduated in Oenology and Viticulture from the university of Verona (Italy) before completing an honours and PhD in molecular biology in Oenology from the University of Adelaide.  Currently working as the Australian Technical manager for Laffort, she has completed vintages around the world in cellar and winemaking roles, spent almost 7 years at Yalumba as Microbiologist/R&D manager and over 17 years in the wine industry.

Dr Ana Hranilovic

Ana recently completed her PhD in Wine Microbiology at the University of Adelaide. She is now working as a post-doctoral research fellow sharing her time between the Universities of Bordeaux and Adelaide. Her research is focusing on the selection and characterisation of non-conventional yeasts.

Dr Simon Schmidt

Simon Schmidt is a Research Manager at the Australian Wine Research Institute (AWRI). Simon completed his PhD at Flinders University studying signaling mechanisms leading to disease resistance in plants. Since moving to the AWRI Simons key interests have evolved to include the relationship between nutrient availability and yeast fermentation performance, yeast stress tolerance and role of oxygen in shaping fermentation outcomes.

Dr Warren Albertin

Dr Albertin completed her PhD in Biology at the University of Paris in 2005, a post-doctoral position at the Institute of Sciences de la Vigne et du Vin and has been a senior researcher at the University of Bordeaux from 2014 working on identification of yeast species during spontaneous fermentations and interactions between non-Saccharomyces and Saccharomyces spp.

Prof. Vladimir Jiranek

Vladimir is Professor of Oenology and Head of the Department of Wine and Food Science at the University of Adelaide, South Australia. He leads the Wine Microbiology and Microbial Biotechnology Research Group whose focus is the characterisation and enhancement of wine microorganisms. He is also Director of the Australian Research Council Training Centre for Innovative Wine Production, a multidisciplinary research initiative comprising some 20 PhD and Postdoctoral research whose aim is to enhance the productivity, profitability and distinctiveness of Australian wine

Sue Bell

Sue has come from a large corporate wine organisation and now has established a unique boutique ‘star’ winery based in Coonawarra. Sue’s focus is original and honest winemaking, which is expressed in the wines she makes. While Sue’s current business operation is not heavily weighted to research and development, her point of difference in the wine industry, which is passion and community, is making a significant difference.

Max Allen

Max is an award-winning journalist and author who has been writing about wine and drinks for newspapers and magazines for 25 years. He is wine and drinks columnist for the Australian Financial Review, wine editor of Gourmet Traveller Magazine and Australian correspondent for jancisrobinson.com. In 2011 Max’s book The Future Makers: Australian Wines for the 21st Century was named Best International Wine Book at the Louis Roederer Wine Writers Awards in London. In 2016 he was inducted as a Legend of the Melbourne Food and Wine Festival for his contribution to the gastronomic culture of Victoria and Australia over the last two decades. He is currently working on his next book, a history of Australia’s drinking culture, to be published by Melbourne University Press in 2019

Dr Paul Henschke

Paul is a fifth generation of the Eden Valley Henschke wine family, and after a career as an internationally recognised wine research microbiologist and educationalist (Australian Wine Research Institute and The University of Adelaide at the Waite), is now focussing on grape growing and winemaking. His outstanding knowledge of the wine fermentation process and the critical role that wine yeasts and bacteria play, the real though microscopic winemakers, is being put to great practical use to emphasize the qualities of our grapes.

Dr Irina Santiago-Brown

Dr. Irina Santiago-Brown is an organic winegrape grower, winemaker and consultant in McLaren Vale, South Australia. Her research and passion is sustainability systems. She developed the first peer reviewed sustainability program for grape growers in Australia:  Sustainable Australia Winegrowing (SAW).  Irina was the inaugural Viticulture recipient of the Women in Wine Award in 2015 and produces wines naturally using wild yeast with no corrections.