The 18th Australian Wine Industry Technical Conference

26 - 29 June 2022

Workshops

18th AWITC - Business Workshops Booklet
18th AWITC - Technical Workshops Booklet

Program

Webcasts of the AWITC plenary sessions are available for viewing

Please note: some presentations may not be available. 

18th AWITC - Presentation Recordings

Monday, 27 June 2022

  • Kauna Welcome to Country | Michael O'Brien (Kumatpi), Senior Kauna man of the Adelaide Plains People

    Welcome and formal opening | The Hon Murray Watt, Minister for Agriculture, Fisheries and Forestry

    Chair introduction | Victoria Angove, Angove Family Winemakers

    Global economic trends affecting the Australian wine industry | Saul Eslake, University of Tasmania

    Global trade and agriculture: issues and challenges | Su McCluskey, Special Representative for Australian Agriculture

    Outlook for the Australian Grape & Wine Sector | Tony Battaglene, Australian Grape and Wine

  • Chair introduction | Helen Strachan, Pernod Ricard Winemakers

    Stronger sector, stronger regions | Katie McRobert, Australian Farm Institute

    Is wine a legitimate part of a civilised society? | Simon Strahan, Drinkwise

    Adapting to climate change | Prof. Mark Howden, Australian National University

    Navigating the sustainability landscape - a banker perspective | Drew Bradford, National Australia Bank Ltd

  • Chair introduction | Shirley Fraser, Wine Collaborators

    Product and buying trends | Leigh Firkin & James Marinelli, Endeavour Group

    Insights and trends in our key export markets | Peter Bailey, Wine Australia

    Global marketing trends and what that means for the Australian wine industry | Bernard Salt AM, The Demographics Group

  • Chair introduction | Cath Oates, Oates Ends

    State of the Nation | Dr Mardi Longbottom, The Australian Wine Research Institute

    Measuring natural capital in viticultural landscape | Richard Heath, Australian Farm Institute

    Sustainability credentials through regenerative farming | Richard Leask, Leask Agri

    Circular packaging economy | Greg Savage, Orora Glass

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

Popular Speakers

Bernard Salt AM, The Demographics Group

Session 3. What's trending?
Global marketing trends and what that means for the Australian wine industry

Lulie Halstead, Wine Intelligence

Session 4. Roadmap for a sustainable industry
What does sustainability mean to global wine consumers?

Dr Charles Merfield, BHU Future Farming Centre

Session 7. Vineyard health and biodiversity
Managing a future with no herbicides

Tuesday, 28 June 2022

  • Chair introduction | Brooke Howell, Yalumba Wine Company

    If NZ can do it, why can't Australia? | Dr Rob Bramley, CSIRO

    Detecting grapevine viral diseases using remote sensing hyperspectral images and machine learning techniques | Yeniu (Mickey) Wang, The University of Adelaide

    Rapid damage assessment and grapevine recovery after fire | Andy Clarke, The Dirt Dude

    Smoke flavour: linking chemical composition and sensory properties in smoke affected wines | Dr Mango Parker, The Australian Wine Research Institute

    Reductive development of white wine during bottle aging: Timeline of protection from specific Cu fractions | Dr Xinyi Zhang, Charles Sturt University

    New solutions to tartrate instability in white wines | Dr Agnieszka Mierczynska-Vasilev, The Australian Wine Research Institute

  • Chair introduction | Louisa Rose, Yalumba Winemakers

    Trends in sensory and consumer research | Ellie King, MMR Research

    Flavour innovations for alcoholic beverages | Nicholas Garfield, Firmenich

    Grapevine varieties for the future | Dr Peter Cousins, E. & J. Gallo Winery

    GM innovations for food and beverages | Dr Natalie Curach, Ginkgo Bioworks

  • Chair introduction | Dr Catherine Kidman, Wynns Coonawarra Estate

    Managing a future with no herbicides | Dr Charles Merfield, BHU Future Farming Centre

    Grapevine Phylloxera: Latest science and implications for management | Dr Catherine Clarke, Agriculture Victoria

    Matching your ground cover to your target pest | Prof. Geoff Gurr, Charles Sturt University

    Cover crop management strategies to optimize vineyard soil health and climate change mitigation | Dr Cristina Lazcano, University of California Davis (USA)

    Detecting fungicide resistance in real time | Dr Fran Lopez-Ruiz, Curtin University

  • Chair introduction | Andy Clarke, The Dirt Dude

    Real-time smart spray application | Ben Thompson, Best's Great Western

    Tracking vineyard operations through adoption and utilisation of technology. | Cameron McIntosh, Total Viticulture Solutions

    Efficient labour management with data | Nicky Mann, Family Fresh Farms

    Winery of the Future | Kate Lattey, Pernod Ricard Winemakers

    Precision control of dissolved gasses | Luke Wilson, Yalumba Family Winemakers

Wednesday, 28 June 2022

  • Chair introduction | Prof. Leigh Schmidtke, Charles Sturt University

    Bio-acidification of wines with Lachancea thermotolerans | Dr Alana Seabrook, LAFFORT

    The influence of amino acids, and their interactions, on the sensory properties and consumer acceptance of dry red wine | Damien Espinase Nandorfy, The Australian Wine Research Institute

    Variation of 3-isobutyl-2-methoxypyrazine in rachis of Cabernet Sauvignon and Shiraz has implications for wine style. | Ross Sanders, The University of Adelaide

    Modelling the potential of vineyard management practices to counteract heatwaves | Dr Marcos Bonada, SARDI

    Grapevine Trunk Disease Detection and Mapping using Edge Computing | Dr Julie Tang, The University of New South Wales

    A clone by any other name; The genetics of grapevine clonal identity | Dr Anthony Borneman, The Australian Wine Research Institute

  • Chair introduction | Hayley Purbrick, Tahbilk Winery

    Roadmap to carbon-zero for producers | Dr Fiona Davis, Farmers for Climate Action

    International Wineries for Climate Action | Julien Gervreau, Sensiba San Filippo LLP

    Murray Darling Basin: water and the future | Dan Jordan, South Australian Department of Environment and Water

    Climate adaptation - water and weather | Dr Lynette Bettio, Bureau of Meteorology

    Water: making the most of a scarce resource | Dr Peter Hayman, SARDI

  • Chair introduction | Dr Mark Krstic, The Australian Wine Research Institute

    Driving innovation for the sector | Dr Martin Cole, Wine Australia

    A vision for Australian wine exports | Bryan Fry, Pernod Ricard Winemakers

    Resilient Relationships | The Hon Julie Bishop, Australian National University and Former Foreign Minister of Australia

Posters

Search Table
# Title Author
#1 A holistic understanding of Australian co-created cellar door experiences from staff and consumer perspectives Genevieve d'Ament, Charles Sturt University
#2 If NZ can do it, why can’t Australia? Rob Bramley, CSIRO
#3 Market concerns towards vineyard nanotechnology use Nikolai Siimes, University Of Auckland
#4 Wine traceability technology and anti-counterfeiting – adoption, best practice, and future directions Irma Dupuis, The University Of Newcastle
#5 No and Low Alcohol Wine – Consumer Insights Wes Pearson, The Australian Wine Research Institute
#7 Photoselective shading: Implications from Riesling bunch zone light manipulation using different coloured shade cloth Josh Hixson, The Australian Wine Research Institute
#8 Potassium transport in ripening Shiraz grape berries investigated by electric potentials and gene expression Yin Liu, Charles Sturt University
#10 Factors affecting the efficacy of vineyard techniques used to delay sugar accumulation Pietro Previtali, The University Of Adelaide
#11 Understanding the relationship between rates of sugar accumulation and aroma composition of Cabernet Sauvignon grapes Pietro Previtali, The University Of Adelaide
#12 The @EcoVineyards program is helping to enhance functional biodiversity and resilience in vineyards across SA Mary Retallack, Retallack Viticulture Pty Ltd
#13 Prime real estate: Biochar makes great homes for soil microbes to get busy transforming nitrogen! Kate Kingston, Griffith University
#14 Factors influencing intention to adopt spatial approaches to experimentation: insights from the Australian winegrape sector Xinxin Song, Tasmanian Institute of Agriculture
#15 Effect of application of Kaolin and pinolene on grape berry cell death and shrivel Lishi Cai, The University Of Adelaide
#16 How heatwaves kill grape berry cells Lishi Cai, The University Of Adelaide
#17 Impacts of climate variability and change on the timing of budburst across Australian wine regions Cindy Liles, University Of Newcastle
#18 How do light and temperature influence grapevine bud fruitfulness: a comparative transcriptome analysis? Xiaoyi Wang, The University Of Adelaide
#19 Vineyard floor management across landscapes effects soil carbon, water infiltration and plant communities Merek Kesser, The University Of Adelaide
#21 Towards a predictive model of berry cell death and shrivel based on berry physiology. Stephen Tyerman, The University Of Adelaide
#22 How multi-criteria analysis climate modelling could be used to influence Chardonnay winegrape production in NSW Darren Fahey, NSW Department of Primary Industries
#23 Cover crops, carbon stocks and decomposition - a view from under the vine. Joseph Marks, The University Of Adelaide
#24 Whole genome assembly and annotation of 140 Ruggeri: A fundamental framework to future rootstock breeding Andres Zhou-Tsang, ARC Training Centre For Innovative Wine Production - University of Adelaide
#25 Wine Industry Smoke Detection System for Early Warning of Smoke Taint Risk in Wine. Ian Porter, La Trobe University
#26 The Impact of Climate Change on the Australian Wine Industry German Puga, University of Adelaide
#27 Recommendations for best practice management of fire damaged vineyards Richard Hamilton, Hamilton Viticulture
#28 Re-establishing fire damaged vineyards – Considerations of future opportunity and indicative costs Richard Hamilton, Hamilton Viticulture
#29 ‘Everything we do now is to make the vines healthier‘ Anne Johnson, Charles Sturt University
#30 An image library of the visual symptoms of grapevine nutrient disorders Tintu Baby, Charles Sturt University
#31 An Australian wine grape phenology model Dane Thomas, South Australian Research and Development Institute
#32 Towards abiotic stress tolerance in grapevine: volatile-mediated defence priming under drought stress Joanah Midzi, University Of Adelaide
#34 Non-chemical weed management using an autonomous tractor Wen-Hsiang (Denny) Hsieh, The Australian Wine Research Institute
#35 A clone by any other name; The genetics of grapevine clonal identity Anthony Borneman, The Australian Wine Research Institute
#36 Genetic origin of the Gingin clone in Australia Anthony Borneman, The Australian Wine Research Institute
#37 Modelling the potential of vineyard management practices to counteract heatwaves Marcos Bonada, South Australian Research and Development Institute
#38 Managing irrigation in vineyards during dry winters and springs Marcos Bonada, South Australian Research and Development Institute
#39 Assessing the components of vineyard evapotranspiration in the Barossa Valley Vinod Phogat, South Australian Research and Development Institute
#41 Bio-acidification of wines with Lachancea thermotolerans Alana Seabrook, LAFFORT
#43 Impact of SO₂ addition on microbial diversity and colour in uninoculated commercial rose fermentations Emma Snyder, Chalmers Wines
#45 Kickstarting sticky ferments – check that VA! Eveline Bartowsky, Lallemand Oenology Australia
#46 Hanseniaspora vineae, a unique fermentative non-Saccharomyces yeast for the improvement and diversification of wine profiles Blandine Lefol, Oenobrands
#47 Strain-Specific Responses by Saccharomyces cerevisiae to Competition by Non-Saccharomyces Yeasts Cristobal Onetto, The Australian Wine Research Institute
#48 Do bacteriophage influence malolactic fermentation? Zhecun Xu, The University of Adelaide
#49 Selection of lactic acid bacteria for efficient malolactic fermentation in the presence of sulfur dioxide Yingxin Liu, The University of Adelaide
#50 Help us to help you! A survey of wine microbiology in Australian wineries Jennie Gardner, The University Of Adelaide
#51 Selection of yeasts and fermentation conditions for the production of Sauvignon Blanc Selena Henshall, Lesaffre Australia Pacific (Fermentis)
#52 Keep cool and carry on – Improved MLF Krista Sumby, The University of Adelaide
#53 Realise the rewards of a diverse fermentation with less risk Krista Sumby, The University of Adelaide
#54 New solutions to tartrate instability in white wines Agnieszka Mierczynska-Vasilev, The Australian Wine Research Institute
#55 Novel winemaking microbes for your tool kit Jin Zhang, The University Of Adelaide
#56 Broadening your winemaking yeast portfolio: Identification of a SO2 tolerant non-Saccharomyces Natalia Caliani, The University of Adelaide
#57 ACIDIC and DEMALIC Saccharomyces cerevisiae strains for managing acidity during alcoholic fermentation. Alana Seabrook, LAFFORT
#58 Assessment of O2 consumption, a new tool to select bioprotection yeast strains Alana Seabrook, LAFFORT
#59 Wild wine: DNA profiling microbial communities during wine fermentation Anthony Borneman, The Australian Wine Research Institute
#60 Predictable alterations in non-Saccharomyces yeasts in wild ferments through the addition of sulphur dioxide Anthony Borneman, The Australian Wine Research Institute
#62 Prediction and prevention of calcium tartrate precipitation Darko Obradovic, Enartis Pacific P/l
#63 SO2-production potential and early, transient acetaldehyde formation by Saccharomyces cerevisiae: implications for Oenococcus oeni co-fermentation Peter Costello, The Australian Wine Research Institute
#64 Oenococcus oeni and SO2 stress: transcriptomic analysis reveals how this bacterial species responds to SO2 Peter Costello, The Australian Wine Research Institute
#65 Malolactic starter performance during co-fermentation with SO2-producing yeast: early, transient acetaldehyde formation a key regulator Peter Costello, The Australian Wine Research Institute
#66 Float or Sink? The effect of flotation and cold-settling on wine non-volatiles, taste and mouthfeel Richard Gawel, The Australian Wine Research Institute
#67 CO2 evolution in the wine glass: Implications for winemakers and consumers. Richard Gawel, The Australian Wine Research Institute
#68 The role of lactones and monoterpenes in the flavour of sweet white dessert wines Sheridan Barter, The Australian Wine Research Institute
#69 How do tannins clean up stinky wine? Marlize Bekker, The Australian Wine Research Institute
#70 Sneaky Stinkies: The challenges associated with analysing volatile sulfur compounds Marlize Bekker, The Australian Wine Research Institute
#71 How do tannins clean up stinky wine? Marlize Bekker, The Australian Wine Research Institute
#72 Rachis segmentation reveals variation of 3-isobutyl-2-methoxypyrazine in vitis vinifera L. cv Cabernet Sauvignon and Shiraz: Implications for managing wine flavour Ross Sanders, ARC Training Centre for Innovative Wine Production
#73 ProTone to reduce berry size variation and improve colour in red wines. Doug Paton, Sumitomo Chemical Australia
#74 “ACE” your Shiraz or Sauvignon blanc wine aroma Xingchen Wang, The University Of Adelaide
#75 Moderating final wine parameters for ‘water addition’ treated Shiraz wines with Accentuated Cut Edges approach Billy Xynas, The University Of Melbourne
#76 Modulation of volatile thiol release during fermentation of red musts by wine yeast Toni Garcia Cordente, The Australian Wine Research Institute
#77 Measuring elemental sulfur in juice in relation to varietal thiol formation in Sauvignon Blanc wines. Bahareh Sarmadi, The University Of Auckland
#78 Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties Laura Mezei, The University Of Adelaide
#79 Good sensory practices for assessing wines made from smoke-exposed fruit. Eleanor Bilogrevic, The Australian Wine Research Institute
#80 The consumer response to smoke flavour in wine Eleanor Bilogrevic, The Australian Wine Research Institute
#81 Grape and wine composition in a warming world - how rising temperatures will impact composition Joanna Gambetta, CSIRO
#82 Can the varietal 'apricot' aroma of Viognier wine be controlled in the vineyard? Tracey Siebert, The Australian Wine Research Institute
#83 Struck flint aroma in Chardonnay wines: what causes it and how much is too much? Tracey Siebert, The Australian Wine Research Institute
#84 How do pH, titratable acidity and acid composition impact the temporal profile of wine mouthfeel? Shaoyang Wang, The University Of Queensland
#85 Kazachstania spp.: A non-Saccharomyces yeast to enhance fruity and floral aromas in wine Mandy Lin, The University Of Adelaide
#86 Influencing tropical thiol concentration in white wine by combining foliar sprays and yeast selection. Mark Solomon, The Australian Wine Research Institute
#87 The influence of amino acids on the in-mouth sensory properties of red wine Damian Espinase Nandorfy, The Australian Wine Research Institute
#88 Using new compositional targets with experimentally designed blending to improve warm inland Cabernet Sauvignon flavour. Damian Espinase Nandorfy, The Australian Wine Research Institute
#89 Compositional correlations with the sensory properties and consumer preference of various styles of Chardonnay Damian Espinase Nandorfy, The Australian Wine Research Institute
#90 Pre-fermentative fining influence on oxygen consumption rate, oxidation susceptibility and electrochemical characteristics of white musts Alana Seabrook, LAFFORT
#91 Effect of the addition of mannoproteins on foam stability in Rosé sparkling wine. Alana Seabrook, LAFFORT
#92 Influence of must fining on wine pinking: relationship between electrochemical and colorimetric measurements and pinking Alana Seabrook, LAFFORT
#93 Effects of compositional factors on consumer perception of body in commercial low-alcohol red wines Natalja Ivanova, The University of Adelaide
#94 Factors affecting the formation and preservation of ‘struck flint’ aroma in wine Marlize Bekker, The Australian Wine Research Institute
#95 Producer friendly colour analysis of Pinot noir berries Muriel Yvon, The New Zealand Institute for Plant and Food Research Limited
#96 Monoterpenes and C13-norisoprenoids in aged white wines Flynn Watson, The Australian Wine Research Institute
#97 Exploring the varietal effect of flavour precursors derived from grape marc on wine flavour Lisa Pisaniello, The Australian Wine Research Institute
#98 Increased late-season heat and its effect on overripe-related compounds in Barossa Shiraz Jana Hildebrandt, The Australian Wine Research Institute
#99 Unravelling the aroma of overripe Shiraz grapes Jana Hildebrandt, The Australian Wine Research Institute
#100 Choosing the right carbon for remediating smoke-affected juice and wine Julie Culbert, The Australian Wine Research Institute
#101 Influences of Rootstock on the Performance of Pinot Noir Part 2. Berry and Wine Composition Yipeng Chen, The University Of Melbourne
#102 Can smoke tainted wine be transformed into spirit via distillation? Kerry Wilkinson, The University Of Adelaide
#103 Detecting grapevine viral diseases using remote sensing hyperspectral images and machine learning techniques Yeniu (Mickey) Wang, The University of Adelaide
#104 Susceptibility of pruning wounds to grapevine trunk disease pathogens in the Adelaide Hills Mark Sosnowski, South Australian Research & Development Institute
#105 Spring pruning wounds are susceptible to grapevine trunk disease pathogens Mark Sosnowski, South Australian Research & Development Institute
#106 Dispersal patterns of grapevine trunk disease pathogen spores in Australian vineyards Mark Sosnowski, South Australian Research & Development Institute
#107 Increasing shoot growth incidence following remedial surgery Mark Sosnowski, South Australian Research & Development Institute
#108 Rapid detection of Eutypa and Botryosphaeria dieback pathogens using loop mediated isothermal amplification (LAMP) assays Mark Sosnowski, South Australian Research & Development Institute
#109 Can adjuvants improve fungicide wound coverage and control of eutypa dieback? Mark Sosnowski, South Australian Research & Development Institute
#110 National survey and the genetic diversity of grapevine Pinot gris virus in Australia Kamalpreet Kaur, Agriculture Victoria
#111 Genetic diversity of Eutypa dieback in Australia Cristobal Onetto, The Australian Wine Research Institute
#112 Resistant grapevines produce anthocyanins to control scale insects Paul Cooper, The Australian National University
#113 Thousands of Grapevine virus A Variants Exist in Grapevines Qi Wu, The University of Adelaide and The Australian Wine Research Institute
#114 Vines, Wines and Microbiomes: The Impact of the Fungicides on the Phyllosphere Microbiomes of Grapevines Brady Welsh, The University Of Adelaide
#115 Grapevine trunk disease detection and mapping using edge computing Olivia Yem, The University of New South Wales
#116 In-container evaluation of ethanol content with terahertz technology Harrison Lees, University Of Adelaide
#117 Beyond volatile phenols: revealing additional markers of smoke taint in grapevines Colleen Szeto, University Of Adelaide
#118 A new age for sulfur dioxide testing Carly Gamble, Vintessential Laboratories
#119 Volatile analysis of Botrytis contaminated grapes using headspace solid phase microextraction GC-MS Liang Jiang, Charles Sturt University
#120 Rapid and direct detection of wine taints and faults using plasma-based ambient mass spectrometry Morphy Dumlao, Gulbali Institute, Charles Sturt University
#121 New insights on how white and red wine composition affects cold instability Keren Bindon, The Australian Wine Research Institute
#122 Taking the smoke out: winemaking remediation options for smoke-affected juice and wine Julie Culbert, The Australian Wine Research Institute
#123 Reductive development of white wine during bottle aging: Time-line of production from specific Cu fractions Xinyi Zhang, Gulbali Institute
#124 Cu-organic acids in red wine after bottling: A time-line for inhibition of reductive aroma compounds Xinyi Zhang, Gulbali Institute
#125 Variability of alcohol trends for different varieties of Australian wine Kieran Hirlam, The Australian Wine Research Institute
#126 Comparative performance of 18 laboratories in the measurement of smoke impact markers Kieran Hirlam, The Australian Wine Research Institute
#127 Understanding the variability of juice extraction methods for quality analysis Kieran Hirlam, The Australian Wine Research Institute
#128 Comparison of commonly used analytical methods for the analysis of alcohol content in wine Simone Madaras, The Australian Wine Research Institute
#129 Comparison of analytical techniques for ethanol content of low and no alcohol wines Laura Bey, The Australian Wine Research Institute
#130 Effects of six commercial Oenococcus oeni cultures on volatile smoke-taint compounds during Malolactic Fermentation Duncan Hamm, Chr. Hansen A/s
#131 Up in Smoke: Smoke Tainted Fruit for Brandy Production Hugh Holds, The University Of Adelaide
#132 Inhibition of Oenococcus oeni during alcoholic fermentation by a selected Lactiplantibacillus plantarum strain Anne-Claire Bauquis, Chr. Hansen France SAS
#133 Does pre-veraison smoke exposure of vineyards affect wine flavour? Maddy Jiang, The Australia Wine Research Institute
#134 Zeolitic imidazolate framework-8 (ZIF-8) as alternative adsorbent material in detecting volatiles from wine and grapes Morphy Dumlao, Gulbali Institute, Charles Sturt University
#135 Is your wine attracting flies on purpose? Shailja Mishra, The University of Adelaide
#136 Using selective Bioprotection to transport fruit in Australia Alana Seabrook, LAFFORT
#137 How have the smoke exposed wines from 2020 changed over the last two years? Mango Parker, The Australian Wine Research Institute
#138 Smoke flavour: linking chemical composition and sensory properties in smoke affected wines Mango Parker, The Australian Wine Research Institute
#139 The development of the predictive testing method for canned wines Wen-Hsiang (Denny) Hsieh, The Australian Wine Research Institute
#140 Activated carbon fabric: a promising vineyard-based strategy for mitigating smoke taint Kerry Wilkinson, The University Of Adelaide
#141 Can molecularly imprinted polymers (MIPs) remediate smoke-affected juice and wine? Kerry Wilkinson, The University Of Adelaide
#142 Predicting a product’s shelf-life Kieran Hirlam, The Australian Wine Research Institute
#143 Comparison of rapid detection of Brettanomyces in Australian wines using flow-cytometry and PCR based methods. Caroline Bartel, The Australian Wine Research Institute
#144 Can grapes (and wine) be tainted by smoke from stubble burning? Kerry Wilkinson, The University Of Adelaide
#145 Ultrafiltration: a novel approach to managing phenolics and protein in white wine Yihe Sui, ARC Training Centre For Innovative Wine Production
#146 Potential benefits of applying high power ultrasonics to winemaking processes Andrew Yap, Wine Ultrasonics Australia Pty Ltd
#147 Phycosol- a novel and integrated approach for sustainable winery wastewater treatment for enhancing circular economy - a novel and integrated approach for sustainable winery wastewater treatment for enhancing circular economy Praveen Kuppan, The University Of Newcastle
#148 An innovative approach to differentiated Cabernet Sauvignon wine styles using flash détente Richard Ntuli, E & J Gallo Winery
#149 Colour Stability of Rubired Concentrates: Comparing Flash Détente and Traditional Extraction Processes Richard Ntuli, E & J Gallo Winery
#150 Compositional consequences of ultrafiltration treatment of red and white wine Kerry Wilkinson, The University Of Adelaide
#151 Getting the most out of canned wine Kieran Hirlam, The Australian Wine Research Institute