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Professional Development Course to be held in December
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With many of the recent advances in grape production and wine chemistry being implemented, the challenge is now for Australian wine producers to sustain their position in the international markets.
Maintaining and developing production advantages relies on the application and adoption of new technologies.
On 3 – 5 December 2007, Professor Roger Boulton from the University of California, will present a three day course under the auspices of the Chemical and Biomolecular Engineering Foundation.
Many in the industry have already attended the course, which is run every two years, with some applying to attend again in order to keep up with the latest techniques and trends.
Some of the features of the course structure and content this year are:
• The theme of the course will be ‘sustainable winemaking’ and the technologies to achieve it. The important issues of energy consumption, carbon dioxide emissions and water efficiency in the presence of limitations will, as a consequence, be addressed.
• Water efficiency in wineries is now a major challenge. In the recent past, this efficiency was thought of as a “good thing to do”, but now it has become a necessity for a sustainable and future business. Professor Boulton illustrates and discusses changes to operating procedures which have effected significant improvements in water efficiency.
• The section on red wine colour and tannin has been updated. It now includes both new and revised material of major importance to all winemakers.
• More time has been allocated for discussion, and the notes have been radically revised to incorporate the approximately 300 slides that Professor Boulton shows when teaching the course. This will greatly improve the ability of attendees to take notes as Professor Boulton addresses the salient features of each slide. Example spreadsheets encapsulated in a CD will be provided to each attendee.
Professor Boulton brings together a rare combination of chemical engineering and winemaking principles based on his more than 25 years of teaching, research and international consultancy. He is the Stephen Scott Professor of Enology and Chemical Engineering in the Department of Viticulture and Enology at the University of California, Davis, and is the author and co-author of over 60 publications on the theory and practical application of chemical engineering principles to wine-making. In addition, he and three colleagues from the University are the authors of the authoritative text 'The Principles and Practices of Winemaking'.
Professor Boulton was awarded his PhD in Chemical Engineering from the University of Melbourne in 1976 after which he joined the Department of Viticulture and Enology at the University of California, Davis. In 1981 he received two best paper awards from the Society for Enology and Viticulture for viticulture and enology respectively and the prizes again in 1984 and 1989. In 200 Professor Boulton was named one of the ‘50 most influential people in the US wine industry’.