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Fermentation: converting research to reality through the ASVO

By Tuesday 14 August 2018August 28th, 2018No Comments

A one-day seminar hosted by the ASVO on Thursday 27 September will focus on fermentation technology, management and microbial diversity.

Attendees will have the opportunity to gain insights from international and local experts who will explore topics including microbial ecology in wild ferments, the use of non-Saccharomyces yeast, microbial contribution to regional wines, using oxygen to enhance fermentation performance, controlling colour and tannin extraction, and managing problematic fermentations.

“Our understanding of how microbiology and fermentation management contributes to wine quality continues to grow. However, fermentation is core to realising the true potential of your fruit. This seminar aims to translate current research to practical knowledge for the wine industry,” Associate Professor Paul Grbin says.


Traditionally based in Adelaide, this year presentations will also be streamed to other sites providing national extension of the plenary content to venues in Melbourne, Griffith, Margaret River, Launceston and Stanthorpe.

“We are particularly excited about the opportunity to reach more ASVO members and practitioners while also making it more affordable to attend due to reduced travel and accommodation costs,” ASVO President Dr Anthony Robinson says.

In addition to the conference sessions, delegates will also have the opportunity to participate in an industry-wide discussion on the merits of inoculated vs uninoculated fermentations. The topic is sure to provide passionate and thought-provoking arguments from both sides.

“This is a fight for the heart and soul of wine and we, as scientists should make our position clear,” ASVO director David Wollan says.

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