AUSVAT PTY LTD/ WINERY ENGINEERING ASSOCIATION LIMITED

       Proudly Present

An Oak & Innovative Wine Making Technologies Regional Workshop Willunga September 16^th 2015

Content: 

1. Professor Roger Boulton’s “UC DAVIS Experimental Super Winery/Winery of the Future.

2. New Gen Stakvats wine maturation membrane technologies. Wine tasting at end of session workshop (includes wine from an accelerated maturation replicate)

3. Innovative Oak Stave Reclamation. Actual demonstration including patented and scientifically proven FIR toasting.

Location:         Ausvat Workshop, 7 Waye Court Willunga (plenty of parking available)

Date:               16^th September 2015   Time: 9.30 am – 4.00 pm (light luncheon provided)

Cost:                Free

Registration:  9.00 am at the Ausvat workshop.

How to register your attendance:   By e-mail: [email protected]

                                                   By Phone: 0409 310 910

Speakers/Presenters:

1. Ian Jeffery, retired Wine Industry consulting engineer.
2. University of Adelaide Associate Professor of Oenology Dr Kerry Wilkinson
3. Peter Warren, Managing Director of Ausvat Pty Ltd.
4. Viticulturist/Winemaker Adam Jacobs Managing Director Doc Adams Wines.

Morning Session: 9.30am – 10.30am

Ian Jeffery presenting:

 ‘Innovative Winemaking Technologies’ developed by Professor Roger Boulton at UC DAVIS.  Includes ½ hour overview by Professor Boulton of the new UC DAVIS Experimental Super Winery/Winery of the Future.

Morning tea 15 mins:     

Pre-lunch Session: 10.45am – 12.00 noon

Ian Jeffery presenting:

1. Fast, efficient flotation for high quality white juice settling.
2. Fast, energy efficient, low water usage fluidised bed tartrate stabilisation cells.

CIP (clean in place) Green Potassium based tank/Winery Equipment Cleaning. (95% Water Recovery, 99% Chemical Recovery, (huge reduction in wastewater generation)

Lunch 12 noon-12.45pm  

Afternoon Session: 12.45pm – 1.45pm

Peter Warren presenting:

1. New Generation Stakvat: The changeability of different thickness membranes for controlled and variable wine maturation rates will be demonstrated. Along with, controlled replicate for accelerated wine maturation. Hand out article “OAK MATURATION: WHERE DOES THE NEXT DOLLAR COME FROM.
2. Presentation and live demonstration of oak barrel stave reclamation including now patented and scientifically proven Far Infra Red (FIR) heat treatment (toasting) of oak and how this oak is applied to wine.

Break 15 mins:                

Final Session: 2.00pm – 3.45pm

Dr Kerry Wilkinson presenting:

1. ‘Alternatives to Oak Barrel Maturation: Influence on Composition, Sensory Properties and Consumer Acceptance of Wines’
2.  ‘Oak Flavour Potential of Oak Staves Reclaimed from Decommissioned Barrels (also addresses the scientifically proven elimination of Brettanomyces utilizing patented FIR toasting.)

Wine workshop comparative replicate tasting (optional)      3.45pm – 4.15pm

The day will culminate in tasting wines “under construction” utilising HDPE maturation techniques as applied to the New Gen Stakvat. These wines can be tasted against wines being matured in new oak Hogsheads. All participants attending the oak workshop will be invited to taste and comment on the wines. This session will be presented by Adam Jacobs.

Workshop and session close.