Seminar program (Click here to access the presentations)
- It’s getting hotter – what does this mean for our vineyard management strategies? (Marcel Essling)
- The origins of eucalyptol and minty flavours in red wine (Leigh Francis)
- Why do bunches get hot – and what does this mean for wine quality? (Marcel Essling)
- The changing wine style of the ripening grape (Keren Bindon)
- Winemaking with non-conventional and hybrid yeast (Paul Henschke)
- Interactive session (Con Simos)
- Influence of climate and variety on the effectiveness of cold maceration (Richard Fennessy)
- Predicting wine tannin and colour in the vineyard (Keren Bindon)
- Thinking outside the bottle. Insights on how Chinese consumers choose wine (Leigh Francis)