The Australian Wine Research Institute

This workshop encompasses practical research outcomes from AWRI research projects. Attendees will see presentations and tastings on topics such as oxygen use during fermentation, nutrient management and the application of foliar sprays to boost wine flavour. A local winemaker will also talk and taste through how they use aeration during fermentation in their winery.

Topics included:

• Fermentation nutrient management;
• Use of oxygen during fermentation to prevent reductive issues and modify mouthfeel;
• A local winemakers experience using air during fermentation;
• Foliar application of urea and sulfur to increase tropical character in white wines.

Program

Cost: $30pp (inc GST) morning tea provided

Please note: refunds are not provided.

Event Region(s)
Margaret River