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“Chemical engineering solutions for sustainable winemaking practices” course by Roger Boulton held in the Barossa in December 2008
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The Chemical and Biomolecular Engineering Foundation of The University of Sydney, in collaboration with the Winery Engineering Association, is presenting professional development course for winemakers and winery engineers on December 8, 9 and 10 in the Barossa Valley at the Yalumba Winery, Eden Valley Road, Angaston S.A.
The course will cover the following areas: existing water-saving technologies, fermentation monitoring and kinetics, skin contact and red wine fermentations, efficient quantitative cleaning practices, refrigeration energy management, separation systems, membrane systems, mass transfer with chemical reaction, sustainable winemaking practices, wineries in the future.
Roger Boulton, presenter of the course, is the Stephen Scott Professor of Enology and Chemical Engineering in the Department of Viticulture and Enology at the University of California, Davis. He is the author or co-author of more than 90 publications on the theory and practical application of chemical engineering principles to winemaking. He and three colleagues are the authors of the Principles and Practices of Winemaking, which is now translated into Chinese, Spanish and Italian editions and was awarded the OIV le Prix en Oenologie in 1998. His scientific interests range from the physical and chemical stability of wine, to process technologies and winery design and he is an international consultant in winery design, winemaking practices and the production of distilled spirits.
Professor Boulton was awarded his PhD in Chemical Engineering from the University of Melbourne in 1976. He was awarded the Stephen Sinclair Scott Endowed Chair in 2000, named the Honorary Research Lecturer in 2004 and James Guymon Lecturer in 2007 by the American Society for Enology and Viticulture and has received the Outstanding Paper of the Year award of the American Journal of Enology and Viticulture on four occasions. In 2000 he was named one of the “50 most influential people in the US wine industry”. He is a member of the Jurade de St. Emilion.
Roger is keen, during his visit to Australia, to discuss opportunities for studies to be undertaken in collaboration with the School of Chemical and Biomolecular Engineering of The University of Sydney, and other key players, including the wine research bodies and wine producers. He is particularly hoping to have postgraduate students do research work on technologies for using less water during winemaking, and to develop innovative technologies for sustainable winemaking in light of the current concerns with the energy and environment situations.
If you are interested in obtaining more information please contact Geoff Drewe, Phone (02) 9960 5309, Fax (02) 9351 2854, Email: or Skender Bregu, Executive Officer of the foundation, Phone (02) 9351 5284, Email . Information is also available by visiting the Winery Engineering Association (www.wea.org.au). Please note that the deadline for registration, December 1, is fast approaching.