Quality and efficiency workshop

What are the latest technologies, analyses or process options to enable optimal quality grapegrowing and winemaking? How can you work smarter, be better, do more but with limited resources? These are some of the questions that will be addressed in the AWRI’s newest workshop.

The workshop will feature a viticulture session followed by a winemaking session. Each section will focus on new techniques or processes that can influence grape and wine quality.

The model of this workshop is for the audience to choose the presentations that are relevant to their region. To set the scene, the AWRI’s viticulturists and winemakers will highlight current issues and opportunities observed in the region through data on climate, wine composition, helpdesk enquiries and Entwine sustainability benchmarking. This will highlight some key topics the audience might want to select.

Workshop presentation slides (password protected)

Viticulture session

Each region can select two presentations from the following topics:

  • Benchmarking spray programs – how chemicals are used in your region versus other regions
  • Canopy management to optimise quality
  • Smart tools to manage vineyard variation
  • Stretching water further
  • Yield regulation – cost-benefit and the impact on quality

Winemaking session

The winemaking session will include one presentation on wine quality analysis and one on winemaking processes that influence quality. Specific topics within these presentations will be chosen by the audience on the day. Possible topics include:

Wine quality analysis

Choose from:

  • Analysis correlation with quality?
  • AWRI laccase test
  • Brett monitoring – aroma, chemical, micro, and molecular tests (Veriflow®, Scorpion™)
  • Colour and tannin
  • pH and TA – getting it right
  • cold stability test
  • Smoke taint analysis and interpretation
  • Sugar and estimating potential alcohol
  • Update on manganese restrictions, water additions, nutrition labelling, proctase use

Winemaking processes that influence quality

Choose from:

  • Avoiding stuck fermentations
  • Bulk wine transport
  • Carboxymethylcellulose (CMC) tartrate inhibitor
  • Filtration impact on colour/quality
  • Flotation to clarify juice
  • New Brett treatment options
  • Optimising MLF and preventing spoilage
  • Oxygen use in winemaking
  • Reverse osmosis and techniques to remove alcohol, Brett, smoke, acetic acid
  • Sulfides and copper treatment
  • TCA removal using polyethylene

View Events Calendar for event dates and locations.