Seminar Program (Click here to access the presentations)
- Welcome (Mark Krstic, AWRI)
- Why do varieties respond differently to drought and heat stress (Mark Krstic, AWRI)
- Practical strategies for reducing alcohol levels in wine (Paul Henschke, AWRI)
- Vine Balance – how does it affect yield and quality? (Mark Krstic, AWRI)
- VESDA – The new risk assessment tool for smoke taint (Ricky James, DEPI Victoria)
- Increasing red and white wine complexity with AWRI’s Bayanus yeast (Paul Henschke, AWRI)
- Pepper and spice in Shiraz: what influences rotundone levels in wine? (Leigh Francis, AWRI)
- Energy for the future: moving towards on site renewable biomass and solar technology. (Richard Muhlack, AWRI)
- Choose the right yeast to achieve the red wine style you want (Paul Henschke, AWRI)
- Features of the AWRI website and close (Mark Krstic, AWRI)