2016 ASVO Best Oenology paper of the year to our friends at AWRI
Best Oenology Paper of the year from the Australian Journal of Grape & Wine Research for ‘Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive characters‘). The project was led by Dr Martin Day, who worked with Drs Simon Schmidt, Paul Smith and Eric Wilkes to develop the experimental design. Dr Bekker managed the sulfur chemistry and analysis, with Drs Helen Holt and Wes Pearson responsible for the sensory side of things.
