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ARC TC Innovative Wine Production: Research Highlights Webinar
Nov 6, 2020, 10:00 am - 11:30 am
The ARC Training Centre for Innovative Wine Production invites you to learn about some of the Centre’s wine research through four of its final year PhD students. Hear about managing berry heterogeneity, getting the right balance of grape sugars and aromas, managing wine protein haze and measuring smoke taint in wine.
The Centre was funded in 2017 to tackle new and age-old challenges to wine production through innovative, multi-disciplinary research. Projects span the grape to wine spectrum and fall into two broad themes: Responding to Challenges and Increasing Profitability.
In addition to the Centre’s industry focussed research, it is tasked with providing research training excellence to PhD research students and postdoctoral researchers who will be equipped to make positive contributions to the wine industry now and in to the future.
Join us to hear more from our researchers on the following topics;
- Claire Armstrong – Managing berry heterogeneity
- Pietro Previtali – Effect of crop load and water regime on grape sugar accumulation and aroma development
- Eva Sui – White wine protein stabilisation: Using membrane filtration and proteolytic enzymes as alternative approaches
- Colleen Szeto – Where there’s fire, there’s smoke: Overcoming challenges in smoke taint research