Date(s) - 27 Jul 2023
8:45 AM - 2:00 PM
52 Western Branch Rd
Smoke taint remains a threat to the long-term economic viability of the wine industry. The occurrence of bushfires in or near wine regions is increasing. So too are the revenue losses incurred by grape and wine producers where vineyard exposure to smoke renders wine unsaleable due to unpalatable smoky and ashy characters.
Researchers from The Australian Wine Research Institute, The University of Adelaide and Charles Sturt University present answers to these questions, based on carefully designed research studies. Wines made as part of the studies will be presented for tasting, as well as reference standards of smoke compounds – both volatile phenols and phenolic glycosides. Learn from the latest research so you are better prepared for the next prescribed burn or bushfire event.
Cost: $70 incl. GST (lunch is provided)
Please note: no refunds are provided