Seminar program (Click here to access the presentations)
- Predicting wine tannin and colour in the vineyard (Jacqui McRae)
- Managing H2S during fermentation – latest research (Paul Henschke)
- Managing phenolic quality in the vineyard (Jacqui McRae)
- Managing the risk of protein haze formation in white wines (Richard Gawel)
- Managing stuck fermentations (Paul Henschke)
- An update to smoke taint research at DEPI (Ricky James (DEPI))
- Putting the texture back into white wine – the role of white wine phenolics (Richard Gawel)
- What options do you have in cold stabilising your wines? (Matt Holdstock)