- About the authors
Patrick Iland OAM
Prior to beginning an Academic career Patrick was employed by the Commonwealth Scientific and Industrial Research Organisation in various research capacities. He began his academic career in 1976 and has been involved in teaching and research in the areas of grape and wine chemistry for over 40 years.
At Roseworthy Agricultural College (1976-1992) he lectured in a range of subject topics including wine chemistry, viticulture and sensory evaluation. During this time he completed a Masters Degree in Viticulture investigating aspects of acidity and colour development in grapes. In this research he studied the effects of viticultural practices on grape and wine colour of Shiraz and Pinot Noir. Later, his interest in the links between grapes and wines was extended through his PhD studies where he developed a method for measuring grape colour. This method is now used in the Australian wine industry for research purposes and by the larger wine companies to aid in assessing the suitability of a batch of fruit for specific wine styles. When Roseworthy Agricultural College amalgamated with The University of Adelaide in 1991, he joined the Viticulture group in the new Department of Horticulture, Viticulture and Oenology as a Senior Lecturer in Viticulture. There his research focused on studies aimed at gaining an understanding of the chemistry and sensory aspects of tannins in grapes and wines. In 2002 he retired from the University but remains involved with the University through his role as the inaugural Patron of The University of Adelaide Wine Alumni.Read more
Associate Professor Cassandra Collins (BAgSc Hons Viticulture, PhD, Grad Cert Higher Ed) has been a researcher in viticulture for over 25 years. After completing a Bachelor of Agricultural Science and a PhD in Horticulture, she gained experience in the wine industry as a cellar hand, an assistant winemaker and a viticulturist.
However, a love of plants and a passion for research and teaching led her to researcher roles with the South Australian Research and Development Institute and the University of Adelaide, and then to her current role as a lecturer and now program director of the Bachelor of Viticulture and Oenology.
Cassandra's current research specialization is grapevine reproduction, yield prediction, organic and biodynamic vineyard management, canopy management, terroir and new technologies for assessing vine performance.
Dr Vinay Pagay (BEng, BSc Hons, MSc, PhD) is a Senior Lecturer in Viticulture at The University of Adelaide, Australia. He has researched grapevines for over 20 years and teaches in the areas of grapevine physiology, and vineyard engineering and technology.
Vinay has worked in vineyards, wineries and grape/wine research institutions on four continents, but is particularly passionate about Australian viticulture, which brought him to The University of Adelaide in 2015.
His current research focuses on understanding the effects of climate on grapevine performance, grape and wine composition and quality, as well as application of proximal and remote sensing tools to improve vineyard management. He also works on grapevine signalling under stress, grapevine virology and clonal selection.
Vinay is the co-inventor of two novel crop water status sensors, both of which have been commercialised. He is the co-founder of Athena IR-Tech, based in Adelaide, South Australia.
Professor Christopher Steel (BSc Hons., PhD) has taught viticulture and wine science at Charles Sturt University since 1995. Prior to joining Charles Sturt University, he completed periods of post-doctoral training at the University College of Wales, Aberystwyth, with the agrochemical industry in Switzerland and with the NSW Department of Agriculture. During his time in Europe his research involved studies on the mode of action of fungicides. After arriving in Australia in 1991 his research had a greater emphasis on viticulture when he commenced studies on fungicide resistance in Botrytis grey mould of grapes and the physiological responses of the grapevine to fungal infection.
Much of his research conducted over a period of 30 or more years has been concerned with grapevine disease management, and more recently, the effects fungal diseases of grapes have on grape and wine quality. Chris is best known for his work on Botrytis and other bunch rots of grapes. He has led the wine science and viticulture undergraduate and post graduate teaching programs at Charles Sturt University for over 25 years.
Sue has more than 20 years' experience in winery and research laboratories, including 14 years in the analytical service laboratory of The Australian Wine Research Institute. She was the managing director of Bibber International which provided several services to the wine industry, including vintage placements in Australia and internationally. Sue has a Graduate Diploma in Management, and is currently completing a Bachelor of Health Science in Nutritional Medicine.
Chris has a DPhil. in microbial biochemistry from the University of Sussex (UK) and has worked in the University of Adelaide for over 30 years. He has been conducting research into grapes and wine since 1995, and a member of the academic staff of the university teaching into undergraduate and postgraduate degrees since 2001. He is presently the Deputy Head of School (international) for the School of Agriculture, Food and Wine, The University of Adelaide.
David Bruer has degrees in Chemistry from The University of Adelaide and Flinders University. He taught wine chemistry at Roseworthy Agricultural College for 15 years. He is CEO of Temple Bruer Wines P/L, one of Australia's largest organic and preservative-free wine producers - a position he has held for over 30 years.
Andrew Caillard MW
Andrew Caillard MW is one of Australia's leading authorities on wine and a key figure in shaping Australia's fine wine agenda for over 25 years. He is a graduate of Roseworthy Agricultural College and a Master of Wine. He is the co-founder of Langton's, the leading wine auction house in the country. He authors Langton's Classification of Australian Wine, now in its 6th edition. Andrew's primary role is Fine Wine Principal of Australia's largest retail group, which involves significant engagement with Australia's wine industry and the international wine market.
Peter Gago AC
Peter Gago (BSc(Ed)[Melb], BAppSc(Oen)[RAC]) was drawn to the wine industry after eight rewarding years of teaching. A degree in oenology at Roseworthy Agricultural College followed, graduating dux of course. English born, Australian educated, Peter lives and breathes wine. In 1989 he joined the then Penfolds Wine Group, working for four years as a sparkling winemaker, before moving to its Red Wine Department to become the Penfolds Oenologist. In 2002 he was promoted to his current role, Penfolds Chief Winemaker. An avid wine collector and taster, he believes it is essential for a winemaker to gain an intimate appreciation of wine style differences and an understanding of a wine¹s development with time. Above all else, he advocates that wine is to be shared and enjoyed.
Professor Stephen Tyerman (BSc Hons, PhD, FAA) is a leading scientist in the field of plant physiology. He was elected as a Fellow of the Australian Academy of Science in 2003. He has won many awards for his research, including, in 2007, the prestigious Australian Research Council Professorial Fellowship. He has researched nutrition, salinity and water relations in plants for some 25 years and published in journals such as Nature, Science and the Proceedings of the National Academy of Sciences.
Dr Tony Proffitt (BSc, MSc, PhD, Post-graduate Dip. in Viticulture) commenced his career in agricultural science during the 1980s. He has worked in the technical, consultancy, extension and educational sectors of the Australian wine industry since 1995. He spent five years with Southcorp Wines (now known as Treasury Wine Estates) and then joined AHA Viticulture, a vineyard management and consultancy company based in the Margaret River region, Western Australia. Tony continues to work as a consultant viticulturist. He is best known for his work using and promoting the Precision Viticulture suite of tools for vineyard management.
Peter Dry AM
Dr Peter Dry (BAgSc, MAgSc, PhD) has been a viticultural scientist for 40 years. He started his career in the SA Department of Agriculture in 1970. His academic career commenced at Roseworthy Agricultural College in 1975 and continued at The University of Adelaide from 1990. He retired from the University as Associate Professor in 2008. Since that time, he has been a part-time viticulture consultant at the Australian Wine Research Institute, where he has been able to continue his passion for the transfer of scientific and technical knowledge to the grape and wine industry.
Alison is a graduate of the University of Adelaide, (B.Sc,and PhD), majoring in the area of microbiology. Alison's experience in the wine industry includes vintage work and five years in research and applied positions at E & J Gallo Winery in California. Alison is currently employed as the Group Microbiologist at Treasury Wine Estates
Leigh is a graduate of the University of Tasmania (B. App.Sc in Medical Laboratory Science, majoring in microbiology and biochemistry and a M. App. Sc (Research)). He has taught microbiology at the University of Tasmania and worked as a chemist/ microbiologist at Southcorp Wines. Leigh is currently a Lecturer in Wine Microbiology at Charles Sturt University.
Martin has a B.Sc. from Melbourne University, majoring in the areas of microbiology and biochemistry. He has worked as a research biochemist at Carlton & United Breweries Ltd. He has worked at a number of wineries and has over 30 years of winemaking experience. He now operates an oenology consultancy and laboratory specialising in problem solving. Martin lectures in Wine Microbiology and Biochemistry at La Trobe University.
Paul is a graduate of The University of Adelaide (B.Sc,and PhD) and Roseworthy Agricultural College (Grad. DipWine). Paul has 17 years experience in the wine industry in production, consulting, research and teaching. He has worked at The Australian Wine Research Institute and Charles Sturt University (Lecturer in Wine Microbiology). Paul is currently an Associate Professor in Oenology at the University of Adelaide.
John has a degree in Applied Science (Wine Science) from Charles Sturt University. He has over 20 years experience in laboratory management. He has gained extensive expertise in quality control practices in both the cellar and laboratory during his time as a Senior Technical Officer at Roseworthy Agricultural College and The University of Adelaide.
With a PhD in Microbiology from The University of New South Wales, Andrew has devoted more than 20 years service as a university academic at Charles Sturt University, Roseworthy Agricultural College and The University of Adelaide, teaching wine microbiology and winemaking. From 2001 Andrew worked with the Lallemand Biotechnology Group for 11 years. Now retired from this group, he continues to service the wine industry through his microbiology expertise.
Andrew holds a degree in Horticultural Science from Lincoln University and a Masters degree in Enology and Viticulture from the University of California, Davis. He taught oenology and sensory evaluation studies at Roseworthy Agricultural College and The University of Adelaide. After 27 years in teaching and research, Andrew spent 10 years as the Chief Winemaker/ Viticulturist at Mountadam Vineyard and is currently a wine consultant.
Eric Wilkes completed his PhD in chemistry at the University of Newcastle in 1997. Prior to joining the Australian Wine Research Institute in 2011 where he is Group Manager Commercial Services he had a range of national and global roles in wine and beverage production. Current areas of research include wine stability, metals and methods to determine authenticity. He is a past Chair of the Interwinery Analysis Group, and a regular speaker at national and international regulatory and wine chemistry conferences.
Greg has an Honours degree in Chemical Technology from the University of South Australia. He worked as a chemist and laboratory manager with the Yalumba Wine Company for over 17 years in the areas of laboratory quality management and methods development. Greg is currently the laboratory manager at Vinpac International in the Barossa Valley.
Nick has degrees in Chemical Engineering from The University of Adelaide and in Wine Science from Charles Sturt University. He worked for 12 years as an oenologist and technical services specialist with The Australian Wine Research Institute. He joined Orlando Wine in 2001, and is currently Senior Winemaker and Operations Manager with Pernod Ricard in the Barossa Valley.