ASVO 2018 Innovation Seminar
Sep 27, 9:00 am
The focus this year will be on fermentation technology, management, and microbial diversity. The seminar will also include an industry wide discussion on the merits of inoculated vs uninoculated fermentations.
“Our understanding of how microbiology and fermentation management contributes to wine quality continues to grow. However it remains, fermentation is core to realising the true potential of your fruit. This seminar aims to translate current research to practical knowledge for the wine industry”, explained Paul Grbin, Chair of the Program Committee.
One day seminar, theory and practical workshop. This seminar runs back to back with Crush – the grape and wine symposium, enabling attendance at both events.
WHEN: Thursday 27th September 2018
WHERE: Plenary sessions and catering – The Charles Hawker Conference Centre, Waite Campus
Attendees at this year’s seminar will have the opportunity to gain an insight from international and local experts who will explore topics including microbial ecology in wild ferments, the use of non-Saccharomyces yeast, microbial contribution to regional wines, using oxygen to enhance fermentation performance, controlling colour and tannin extraction, and managing problematic fermentations. The program and online registration is available online at https://www.asvo.com.au/asvo-events/events/adelaide-seminar/