Seminar program (Click here to access the presentations)
- It’s getting hotter – what does this mean for our vineyard management strategies? (Peter Dry)
- Importance of sampling for quality parameters in the vineyard (Mark Krstic)
- Terroir – separating fact from fiction (Peter Dry)
- Berry sensory assessment in the vineyard for fruit grading – does it work? (Mark Krstic)
- How can cultural practices be used to improve fruitset? (Peter Dry)
- Complex yeast nutrients – how do they fit into your fermentation management strategy? (Chris Curtin)
- Strategies for a successful MLF (Eveline Bartowsky)
- Health, nutrition and other warning labels (Creina Stockley)
- Features of the AWRI website and close (Con Simos)