The 19th Australian Wine Industry Technical Conference

20 - 23 July 2025

Program

Webcasts of the AWITC plenary sessions are out now!(for delegates only)

Please note: some presentations may not be available. 

View the webcasts here!

Monday, 21 July 2025

  • Chair introduction
    Imogen Gardiner, Treasury Wine Estates

    Global economic trends affecting the Australian wine industry
    The Hon. Simon Birmingham, ANZ Institutional

    Navigating change in the Australian wine sector
    Tim Mableson, KPMG Australia

    Understanding global wine trade through supply and demand
    Yvette Van Der Merwe, International Organisation of Vine and Wine

  • Chair introduction
    Katherine Brown, Brown Family Wine Group

    Global consumer trends and what they mean for wine
    Alex Beckett, Mintel

    Navigating global trade and exports
    Dr Prudence Gordon, Australian Centre for International Trade and Investment

    Leveraging wine experiences to drive tourism
    Phillipa Harrison, Tourism Australia

    Building consumer led wine brands
    Prof. Jenni Romaniuk, Ehrenberg-Bass Institute

  • Chair introduction
    Rachel Triggs, Advisory Board Member at Australian Women in Wine

    Embedding ESG into business strategy and culture
    Dr Peter Stanbury, Sustainable Wine Roundtable

    Addressing public health narratives and perceptions
    Felicity Carter, Drinks Insider

    Building an inclusive sector and community
    Antoinette Lattouf

    Championing mental fitness in your business
    Belinda Elworthy, Gotcha4Life

  • Chair introduction
    Liz Riley, Vitibit

    Climate action on the ground
    Andree Piddington, Yealands Estate Winery

    Vineyard soil carbon insights - realities and opportunities
    Amanda Schapel, SARDI

    Staying Competitive for Water: Water Market Insights and Strategies for the Australian Wine Industry
    Stuart Maclachlan, Marsden Jacob Associates

    Zero Carbon Glass Production: The Barossa Study
    Dr Chris Colby, Colby Phillips Advisory

    What does sustainability mean to global wine consumers? | Lulie Halstead, Wine Intelligence

Tuesday, 28 June 2022

  • Chair introduction
    Andy Clarke, Wine Australia

    Consumer perceptions of NOLO and mid-alcohol wines across cultures
    Dr Hannah Ford, University of Adelaide

    Metagenomics for identifying grapevine pests and predators
    Dr Chris Ward, Australian Wine Research Institute

    Evaluating wine quality for Australian mildew-resistant grape varieties
    Jacob Long, University of Adelaide

    Sustainable strategies for brackish groundwater vineyard irrigation
    Prof. Paul Petrie, South Australian Research & Development Institute

    Predicting smoke taint risk with Wine Industry Smoke Detectors
    Prof. Ian Porter, La Trobe University

    Rapid smoke taint detection in grapes using hyperspectral sensing
    Prof. Kerry Wilkinson, University of Adelaide

  • Session Chair
    Nick Dry, Foundation Viticulture

    Disease resistant varieties in Marlborough
    Jim White, Cloudy Bay

    Harnessing the grapevine microbiome – are we approaching reality?
    Prof. Hayley Ridgway, Plant & Food Research - New Zealand

    Navigating Toward a Climate-Resilient Vineyard
    Dr. Johann Martinez-Lüscher, University of Navarra

    Use of biological fungicides for disease management in modern viticulture
    Scott Paton, Nutrien Ag

  • Session Chair
    Dr Catherine Kidman, Wynns Coonawarra Estate

    The future of Agtech including AI
    Michael Macolino, Recode Ventures

    Lessons from a demonstration site, how we measure ROI
    Kellie Graham, Josef Chromy

    Adopting technology in the vineyard to manage disease
    Ben Thomson, Best's Great Western

    Precision Winemaking: Integrating Innovation for Quality
    Prof. Roger Boulton, University of California Davis

  • Session Chair
    Lauren Hansen, Penley Estate

    NOLO Wine: Knowing the category, realising the product, connecting with the consumer
    Duncan Shouler, Enobev Consulting

    Applications of antimicrobial glycolipids in winemaking
    Dr Simon Schmidt, Australian Wine Research Institute

    Reimagining Wine Packaging: Consumer Trends and Industry Opportunities
    Dr Rebecca Dolan, University of Adelaide

    Sustainable Packaging Design for the wine industry
    Nerida Kelton, The Australasian Institute of Packaging

Wednesday, 28 June 2022

  • Session Chair
    Dr Alana Seabrook, Winechek

    A novel strategy for managing Brettanomyces and protecting wine quality
    Dr Yanina Giordano, University of Adelaide

    Airborne detection of grapevine fungicide resistance
    Dr Ismail Ismail, South Australian Research & Development Institute

    Nanotechnology applications for improving wine production and quality
    Dr Agnieszka Mierczynska-Vasilev, Australian Wine Research Institute

    Light effects on white wine: Rate of compositional changes and approaches to minimise spoilage
    Isara Vongluanngam, Charles Sturt University

    Enhancing malolactic starter cultures using non-Saccharomyces yeasts
    Dr Peter Costello, Australian Wine Research Institute

    Market-shaping strategies for wine industry transformation
    Dr Jonathan Baker, University of Adelaide

    • Ashley Keegan, FABAL (Session Chair)

    • Kyra Reznikov, Finlaysons

    • Helen Strachan, Pernod Ricard Winemakers

    • Mark O'Callaghan, Wine Network Consulting

    • Sheridan Alm, Starrs Reach Vineyard

    • Michael Parks, Treasury Wine Estates

  • Session Chair
    Dr Mark Krstic, Australian Wine Industry Technical Conference

    Opportunities in the EU Market
    Jamie Goode, wineanorak.com

    Connecting with Asian Consumers

    Fongyee Walker MW, Dragon Phoenix Wine Consulting

    Charting Success: Australian Wine in Today’s U.S. Market
    Danny Brager, Azur Associates

    Captivating Global Consumers
    Angie Bradbury, Bradbury&Co

Posters

Search Table
# Title Author
#1 Evaluating hyperspectral sensing for the rapid detection of smoke taint in grapes Kerry Wilkinson, University of Adelaide
#2 Discrimination of healthy and B. cinerea-infected grapes using untargeted metabolomic analysis with direct mass spectrometry Leigh Schmidtke, Charles Sturt University
#3 Evaluating the Potential for Smoke from Prescribed Burning to Taint Grapes Song Yan, University of Adelaide
#4 Benefits of collaborative trials: producers’ experiences Katherine Evans, University of Tasmania
#5 Can Smoke-Derived Volatile Phenols be Translocated from Leaves to Grapes? Tingting Shi, University of Adelaide
#7 Wine Industry Smoke Detectors (WISDs) Predict Smoke Taint Risk for the Australian Wine Industry during Bushfires Ian Porter, La Trobe University
#8 A homoclime approach to vineyard establishment in Tasmania’s Tamar Valley Ursula Kennedy, University of Southern Queensland
#9 Alteration of pruning time to manage fruit composition in a warming climate Ursula Kennedy, University of Southern Queensland
#10 ASSESSING THE DROUGHT TOLERANCE OF SELECTED GRAPEVINE SCION CULTIVARS UNDER DRYLAND CONDITIONS IN THE SWARTLAND REGION OF SOUTH AFRICA Carolyn Howell, Agricultural Research Council
#11 Bacterial Inflorescence Rot in Grapevines: Threats and Future Directions Andrea Roberts-Davison, Melbourne Polytechnic
#12 Partially replacing synthetic N fertiliser with under vine legumes Pippa French, Tasmanian Institute of Agriculture
#13 Combined soil Coring modelling approach demonstrates grapevine rooting patterns varies significantly as a result of contrasting ground management and growing environment in cover cropped vineyards. Calvin Wong, Gubali Institute, Charles Sturt University
#14 Bayesian‐Network Insights for Sustainable Viticulture in Australia Bryce Boyd, Queensland University of technology
#15 The status of fungicide resistance in Australian vineyards Ismail Ismail, South Australian Research and Development Institute
#16 Development the new method to detect the fungicide resistance using aseptically cultured plants Takuro Iwaya, Kirin
#17 Dispersal of Eutypa dieback pathogen spores from an infected vineyard Tarita Furlan, South Australian Research and Development Institute
#18 Early detection of grey mould infection by Botrytis cinerea via a simple “RAT test” Aude Gourieroux, Charles Sturt University
#19 Vineyard management practices: effects on winegrape composition Wendy Cameron, University of Melbourne
#20 Vineyard management practices: effects on winegrape yield components Wendy Cameron, University of Melbourne
#21 Evaluating Pinot Noir clones in the context of Western Australia Richard Fennessy, Department of Primary Industries and Regional Development
#22 Exploring the grapevine defence mechanisms against Shiraz Disease Cristobal Onetto, AWRI
#23 From SOIL – VINE – BERRY: δ¹³C and δ¹⁵N show biochar improves vineyard water and nitrogen use efficiency in Southeast Queensland Kate Kingston, Griffith University
#24 Fungicide resistance screening of a Botrytis cinerea population from Australian vineyards Ismail Ismail, South Australian Research and Development Institute
#25 Geology, soils and climate of Western Australia’s wine regions Richard Fennessy, Department of Primary Industries and Regional Development
#26 Grapevine clonal genetic testing Chris Ward, AWRI
#27 Grapevine trunk disease spore dispersal patterns in three geographically diverse regions of Australia Jared Hrycan, Charles Sturt University
#28 Indigenous Grapevines as a Novel Source of Bio-pesticides for Viticulture Erik Baker, University of Newcastle
#29 Indigenous Grapevines as a Novel Source of Bio-pesticides for Viticulture Erik Baker, University of Newcastle
#30 Grazing sheep in NSW vineyards Penny Flannery, NSW DPIRD
#31 Modelling Vineyard Yield Paul Petrie, South Australian Research and Development Institute
#32 Monitoring trunk disease pathogen spore deposits on grapevine pruning wounds Tarita Furlan, South Australian Research and Development Institute
#33 Nitrogen Use Efficiency (NUE) in cool climate vineyards Harriet Walker, Tasmanian Institute of Agriculture
#34 Performance of Cabernet Sauvignon clones in Margaret River Richard Fennessy, Department of Primary Industries and Regional Development
#35 RESPONSE OF VITIS VINIFERA L. CV. TO IRRIGATION STRATEGY AND TRELLIS SYSTEM IN THE BREEDE RIVER VALLEY REGION (SOUTH AFRICA): VEGETATIVE GROWTH, YIELD AND WINE QUALITY Carolyn Howell, Agricultural Research Council
#36 Source to table: Isotope analysis in irrigated vineyards Ellyse Bunney, CSIRO
#37 Techniques for resting vineyards Paul Petrie, South Australian Research and Development Institute
#38 The effect of compost addition on soil fertility and grapevine performance Sylvana Iacuone, Melbourne Polytechnic
#39 Airborne detection of grapevine fungicide resistance Isamil Isamil, South Australian Research and Development Institute
#40 Understanding the risk of spring shoot thinning on grapevine trunk disease Tarita Furlan, South Australian Research and Development Institute
#41 Untargeted genetic identification of grapevine pests and their predators Chris Ward, AWRI
#42 Vineyard Irrigation with Brackish Groundwater Water Paul Petrie, South Australian Research and Development Institute
#43 Screening and Evaluation of Enzymatic Activities of Wine Related Yeast Species Rowland Adetayo Adesida, Wine Research Center, University of Nova Gorica
#45 Investigating the Impact of Heat Extremes on Cabernet Sauvignon: A study of Long-Term Weather Data and Historical Yield and Fruit Composition Pietro Previtali, E&J Gallo
#46 Introducing emerging AI and cyber technologies to vineyard management Jian Liu, Charles Sturt University
#47 IoT Bunch weight measurement in real time Amanda Mader, Ripen Tech Pty Ltd
#48 Can Membrane Filtration and Adsorbent Resin be Used for Remediation of Smoke Tainted Wine? Yiming Huo, The University of Adelaide
#49 INNOVATIVE & SUSTAINABLE WINE FINING: THE SCIENCE BEHIND PLANT PROTEINS MANAGEMENT Andrea Campos Andaur, Enartis Pacific
#50 Revealing volatile thiols in red wines Eveline Bartowsky, Lallemand
#51 Exploring the microbial landscape of No- and Low- alcohol wines Andrea Bustos, University of Adelaide
#52 From Bush to Glass: Unlocking the Potential of Indigenous Microbes in Australian Wines Tea Knezevic, The University of Adelaide
#53 HOW TEMPERATURE AND NUTRITION IMPACTS THE FERMENTATION AND THE SENSORY PROFILE OF A CHARDONNAY? Coline Leriche, Fermentis
#54 Aromatic and fermentative performance of Hanseniaspora vineae and Saccharomyces cerevisiae in co-inoculation protocols for winemaking Adelaide Gallo, Oenobrands
#55 Automated MOG measurement at the weighbridge using cheap AI image analysis Alexander McClafferty-Jackson, AWRI
#56 Can we increase the flavour in dealcoholised wine by ramping up flavours in the base wine prior to distillation? Sheridan Barter, AWRI
#57 Closing the loop: Recycling yeast lees to enhance fermentation and sustainability Cristobal Onetto, AWRI
#58 EFFECTS OF SUGARS IN QUALITY WINEMAKING: THE STUDY Andrea Campos Andaur, Enartis Pacific
#59 Electrodialysis for metal reduction: a novel approach to control Brettanomyces spoilage and preserve wine quality Yanina Giordano, University of Adelaide
#60 Enhancing malolactic starter culture propagation - a novel application for non-Saccharomyces yeast Peter Costello, AWRI
#61 From Downgraded to Premium: Valorisation of Heavy Press Juice Fractions by Ultrafiltration Yihe Sui, AWRI
#62 From vineyard to bottle: Natural oxidation control strategies in winemaking Eveline Bartowsky, Lallemand
#63 Hanseniaspora uvarum dominance in fermentation is driven by a rapid growth rate Cristobal Onetto, AWRI
#64 Investigating Multiple Stuck Fermentations in a Winery: A Case Study Ben Cordingley, AWRI
#65 IS COMPLEX NUTRITION MORE ADVANTAGEOUS THAN MINERAL NITROGEN FOR THE FERMENTATIVE CAPACITIES OF S. CEREVISIAE? Stéphanie Rollero, Fermentis
#66 The Nano Edge: Surface Science Solutions for Winemaking Agnieszka Mierczynska-Vasilev, AWRI
#67 Natural Bioprotection solutions as an alternative to SO2 use in wines Eveline Bartowsky, Lallemand
#68 NEW KIDS ON THE BLOCK: NOVEL MALIC ACID PRODUCING SACCHAROMYCES CEREVISIAE STARTERS Ana Hranilovic, Laffort
#69 Remediation of Smoke Tainted Wine using Molecularly Imprinted Polymers Yiming Huo, University of Adelaide
#70 Remediation of smoke tainted wine via a combination of spinning cone column distillation and adsorbent treatment Ysadora Mirabelli-Montan, University of Adelaide
#71 Spinning Cone Column distillation – where does all the flavour go? Sheridan Barter, AWRI
#72 Targeting metal limitation: a novel approach to controlling Brettanomyces bruxellensis in wine Yanina Giordano, ARC Training Centre for Innovative Wine Production
#73 The protective capacity of red wine pigments against bitartrate crystallisation is retained during ageing Keren Bindon, AWRI
#74 Use of exogenous CS lyase in winemaking: a new tool to increase thiol levels in wine? Remi Schneider, Oenobrands
#75 Real-time Monitoring of wine fermentation: precision, process control and wine consistency Andrea Campos-Andaur, Enartis
#76 Yeasts for wine bioacidification Eveline Bartowsky, Lallemand
#77 Ethyl Carbamate in Wine: Formation, Risks, and Mitigation strategies Ben Cordingley, AWRI
#78 Can indoor air purification technology remove smoke odours or only particles? Mango Parker, AWRI
#79 Are winemaking adjustments to reduce alcohol in wine accepted? A survey of Australian naïve and expert wine consumers Billy Xynas, University of Melbourne
#80 From genes to glass: How Brands and Institutions Shape Perceptions of Genome Edited Grapes Syuzanna Mosikyan, University of Adelaide
#81 Consumers response to additional ingredients in No-and-low-alcohol wines Eleanor Bilogrevic University of Adelaide
#82 From Risk to Reward: Understanding Consumer Engagement with Zero-, Mid- & Full- Strength Wines Across Cultures Hannah Ford, University of Adelaide
#83 How much is too much? From smoke testing in grapes to smoke characters in aged wine Mark Solomon, AWRI
#84 SENSORY BENCHMARKING OF AUSTRALIAN NO ALCOHOL WHITE AND ROSÉ WINES: EXPLORING OPTIMISATION USING ADDITIVES ZHIXUAN AN, University of Adelaide
#85 The ‘Where’s Wally’ of Wine: Why finding smoke-sensitive tasters is crucial for navigating your way through the haze after smoke events Eleanor Bilogrevic, AWRI
#86 Sensory, Chemical and Preliminary Hedonic Insights of Wines made from Australian First-Generation Mildew Resistant Cultivars Jacob Alan Long, University of Adelaide
#87 Using various sensory methods to navigate new product development, quality assurance and market potential Eleanor Bilogrevic, AWRI
#88 Where to from here? Shaping tomorrow’s wine market Anthony Robinson, University of Adelaide
#89 Photo-degradation of riboflavin in white wine: Impacts of light sources and ethanol concentrations Isara Vongluanngam, ARC Training Centre for Innovation Wine Production
#90 The influence of non-volatile matrix components on the perception of aroma compounds in wine Deanna Langone, AWRI
#91 Towards the Prediction of Red Wine Mouthfeel through AI-Guided Process Metrics Yingxin Miao, University of Adelaide
#92 Application of an Electronic Nose for Objective Wine Quality Assessment and Fault Detection Tom Brown, Flavoractiv
#93 The evolution of ‘struck flint’ aroma in wine: Formation and degradation of PMT and 2-FMT conjugates Deanna Langone, AWRI
#94 Machine Learning Model Stability for Sub-Regional Classification of Barossa Valley Shiraz Wine Using A-TEEM Spectroscopy Han Wang, University of Adelaide
#95 From wine additive classification to monitoring red wine maturation and ageing: Novel approaches based on spectrofluorometric fingerprints Shuyue Fan, University of Adelaide
#96 Is it smoky or just oaky? Smoke marker concentrations in oaked and smoked wine Alex Schulkin, AWRI
#97 New breakthrough on the molecular characterization of the aging bouquet of old Cabernet Sauvignon wines SUHAS Emilie, University of Bordeaux
#98 Prevalence of oak-related aroma compounds in premium wines Tracey Siebert, AWRI
#99 Struck by flint: how to form ‘struck flint’ character in Chardonnay wine Allie Kulcsar, AWRI
#100 A new age for sulfur dioxide testing Alana Seabrook, Winechek
#101 A new age for YAN testing Alana Seabrook, Winechek
#102 Analysis of polymeric phenolic materials separated from 22 Pinot noir wines of a single producer Bin Tian, Lincoln University
#103 NMR as a robust tool for quantitative metabolite analysis and unknown identification Flynn Watson, AWRI
#104 Thiophenols and Smoke Taint: Friend or Foe? A Survey of Smoke-Affected Australian Wines Julie Culbert, University of Adelaide
#105 Blockchain Smart Packaging for Premium Wines Irma Dupuis Day, University Of Adelaide
#106 Long-Term Performance Benchmarking of Wine Closures Kieran Hirlam, AWRI
#107 Understanding sulfur compound evolution: Insights from accelerated ageing and real-time cellar ageing in wines Yu Hou, University of Adelaide