Delegate Speakers

Delegate Speakers

Delegate speakers at the Symposium come from all over the world:

Australia

  • Jenny Bellon (Australian Wine Research Institute) – Saccharomyces interspecific hybrids: a new tool in the (sparkling) winemakers’ toolbox
  • Rita Erlich (Rita Erlich & Assoc P/L) – Great experience, I’ll take a mixed dozen
  • Peter Hayes (Industry strategist and adviser) – UK vineyard development; attaining uniform, predictable production
  • Dr Pangzhen Zhang (University of Melbourne) – The future of cool-climate wine style: optimizing the iconic’ peppery’ aroma in Shiraz wine for established and new regions
  • Dr Dean Metcalf (Metcalf Biocontrol) – Biological control agents for Botrytis cinerea
  • Mary Retallack (The University of Adelaide) – Evaluating native insectary plants to boost beneficial arthropod populations to enhance natural biological control of key vineyard pests
  • Dr Angela Sparrow (University of Tasmania) – Skin particle size impacts the phenolic attributes of Pinot noir wine – ACE maceration delivers quality and space
  • Dr Liz Waters (Wine Australia) – Challenges involved in developing strong regional identities

 Canada

  • Dr Debbie Inglis (Brock University) – A new wine style for Canada’s cool climate wine regions based on the appassimento technique
  • Dr Belinda Kemp (Brock University) – The influence of sugar and wine style in dosage solutions on sparkling wine aroma and foam stability
  • Prof Gary Pickering (Brock University) – Managing green flavours in the winery
  • Dr James Willworth (Brock University) – Grapevine cold hardiness and innovative strategies to mitigate freeze injury in Ontario, Canada
  • Matthew Protti (Black Square) – New technological trends that impact the marketing of wine

France

  • David Menival (Burgundy School of Business) – Values for one value: the challenge of collective brands. Application to the Champagne industry
  • Dr Remi Schneider (Institut Francais de la Vigne et du Vin) – Varietal thiols in wine: a review on their aromatic contribution and their liberation mechanism from the precursors present in grapes and musts
  • Stephane Vidal (Normacorc ) – Real-time management of phenolics in grapes and during winemaking based on a voltammetric fingerprinting approach

Germany

  • Prof Beate Berkelmann-Löhnertz (Geisenheim University) – New approach to combat Botrytis in the vineyard using UV-C irradiation
  • Jonathan Harclerode (Founder and CEO of Bottlebooks) – New technological trends that impact the marketing of wine
  • Andre Hoffmann (Geisenheim University) – The influence of varieties on frost hardiness against late frost damages
  • Engela Kritzinger (Institute for Viticulture and Oenology, DLR Rheinpfalz)  Benefits of skin contact and fermentation on the skins for white wines
  • Ilona Schneider (Eaton Technologies GmbH) – Optimising cool climate wine styles
  • Dr Moustafa Selim (Geisenheim University) – First results on the production of esca-free grapevine propagation material
  • Prof Manfred Stoll (Geisenheim University) – Regulating yield and optimising fruit composition using a low input trellis system: semi-minimal pruned hedge

New Zealand

  • Dr Robert Beresford (The New Zealand Institute for Plant & Food Research) – Botrytis Decision Support: An interactive suite of disease risk models to predict and manage botrytis bunch rot
  • Dr Glen Creasy (Lincoln University) -Reduced irrigation effects on Pinot noir vine performance in gravelly sandy loam and clay loam soils – Analyses of cool climate Pinot noir vine and fruit parameters as affected by altered leaf area/crop load ratios
  • Dr Matthew Goddard (Lincoln [UK] and Auckland Universities) – Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir
  • Scott Gregan (Lincoln University) – Investigating amino acid metabolism and accumulation in Sauvignon blanc grapes in response to canopy manipulation
  • Dr Gareth Hill (Plant and Food Research) – Botrytis cinerea infection of wine grapes: slip skin symptom characterization and botrytis bunch rot quantification
  • Dr Wendy Parr (Lincoln University) – The enigmatic notion of perceived minerality in white wine
  • Dr Bin Tian (Lincoln University) – Pathogenesis-related proteins in grapes and their extraction as affected by UV radiation and powdery mildew infection

Portugal

  • Prof Manuel Malfeito-Ferraira (University of Lisbon) – A new tasting approach: understanding wines based on emotional expectations

South Africa

  • Prof Maret du Toit (Stellenbosch University) – MLF – tool to reduce acidity and improve aroma under cool climate conditions
  • Marianne McKay (Stellenbosch University) – Enhancing professionalism in an undergraduate Oenology programme: an action research approach – Wake up and smell the guavas!: Assessing the success of aroma training in undergraduate and partner college students

Spain

  • Dr Maria Diago (University of La Rioja) – A new app for smartphones to count the number of flower per inflorescence under field conditions
  • Prof Javier Tardaguila (University of La Rioja) – VineRobot: A new robot for vineyard monitoring using non-invasive sensing technologies

Switzerland

  • Thibaut Verdenal (Institute Agroscope) – An excessive leaf-fruit ratio reduces the yeast assimilable nitrogen in the must
  • Dr José Vouillamoz (Grape geneticist, co-author Wine Grapes) – Indigenous cool climate varieties

United Kingdom

  • Dominic Buckwell (Lawyer) – Debate: legal designations of origin as it affects economic interests of wine producers
  • Tim Clarke (Wine Routes Ltd) – Making money and making myth
  • Mark Driver (Rathfinny Wine Estate) – The Sussex PDO
  • Anne Krebiehl MW (Wine writer & enthusiast) – Optimising cool-climate wine styles
  • David Lowe (Scrum & Kanban Ltd) – New technological trends that impact the marketing of wine
  • Alistair Nesbitt (University of East Anglia) – Impacts of weather variability on UK viticulture, and opportunities for spatial adaptation.
  • Neil Obbard (Agrii) – Using weather data to support agronomy decisions in the vineyard
  • Christine Parkinson (Hakkasan) – Placing cool-climate wines on the market
  • Mike Paul (WineSkills) – The relevance of regional brands
  • Dr Bhukan Parbhoo (Tubex) – Vine shelters: a review
  • Stephen Skelton MW (English Sparkling wines) – The economics of wine production in England
  • Dr Richard Smart (Smart Viticulture) – Cloches protect UK vineyards from low temperatures, wine, rain, dew and fungal diseases
  • Cherie Spriggs (Nyetimber) – Workshop tasting of ‘pre-disgorgement’ aging: development of sparkling wines aging on-point versus on-lees
  • Victoria Stephens-Clarkson MW – Tourism and the English wine industry: are the needs of tourists being met by English wine producers?
  • Dr Geoff Taylor (Corkwise/Campden BRI) – Lost wine from a 17th century English shipwreck
  • Dr Xiangming Xu (East Malling Research) – Biology, epidemiology and management of botrytis in fruit crops
  • Davy Zyw (Laithwaites Direct Wines) – Placing cool-climate wines on the market

United States

  • Marty Fischer (AgroThermal Systems) – The use of thermaculture to combat unfavourable weather conditions during critical plant development phases
  • Chris Gerling, Cornell University – Strategies for optimising hybrid red wine quality
  • Megan Hall (Cornell University) – Sour rot etiology, epidemiology and techniques for management
  • Dr James Harbertson (Washington State University) – Managing phenolics: interaction between vineyard and winemaking treatments
  • Dr Andrew Landers (Cornell University) – Technologies for the precise application of pesticides into vineyards
  • Prof Anna Katharine Mansfield (Cornell University) – Structural enhancements: optimizing tannin retention in hybrid-based red wines
  • Prof Paul Read (University of Nebraska) – Delaying budburst for avoiding frost injury to grapevines
  • Dr Elizabeth Tomasino (Oregon State University) – Brown marmorated stink bug: impact on wine quality and management – Influence of retronasal aroma on perceived mouthfeel of Chardonnay wines made under different fermentation condition