Workshop Will Delight Those in Wine Industry

Article excerpt

A HOST of flavours and aromas - from berry to beetroot to chocolate can influence the aroma and quality of a wine.

Unsavoury traits on the other hand can wreck a wine, as University of Adelaide Wine Science lecturer Dr Kerry Wilkinson is discovering in her research into the effects of smoke on wine quality.

She has discovered that smoke from a bushfire or burn-off near a vineyard can impart undesirable 'smoky', 'burnt' and 'ash-like' characters into even the finest wine.

She will share her knowledge on this and other wine flavour related topics with the Wide Bay wine industry and connoisseurs at an Institute of TAFE one-day workshop in Childers this month.

Also speaking will be: Dr Heather Smyth, a Department of Primary Industry Sensory specialist from Brisbane who will discuss wine evaluation techniques and present a wine taint identification session; and Wine Science lecturer, Ursula Kennedy from the University of Southern Queensland who will conduct a lecture and tasting session highlighting grape varieties and wine styles suited to Queensland viticulture.

The Wide Bay Institute's senior training consultant Jennifer Kallie, said this would be the first time a TAFE one-day training event introduces speakers from outside the region who can make a valuable contribution to a local industry. …


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