Contribution of Grape Berry Lipids to Wine Aroma

Abstract

The goals of attending this conference were to present aspects of my PhD research, become familiar with up-and-coming technical and research areas to inform my ongoing research. Information from a selection of conference presentations, as well as my poster abstract and presentation “Contributions of Grape Berry Compounds to Wine Aroma” are reported.

Summary

The Wine Australia travel grant provided $1,600 (GST exclusive) which was used to part-fund the flights to and from the USA for attendance at the 64th American Society for Enology and Viticulture National Conference in Monterey. The balance of the funding for the flights was provided by CSIRO Plant Industry for as was the funding for the conference fees and accommodation. The American Society for Enology and Viticulture National Conference is an annual conference at which researchers and industry representative meet to exchange and discuss the most recent developments in oenology and viticulture. The conference in 2013 represented the 64th time this meeting had been held. If attracts the best North American scientists working in the research fields of oenology and viticulture and often has a number of keynote speakers from around the world presenting the latest research from their laboratories. Many presentations had impact on my ongoing research, including those that had developed methodologies for analysing membrane lipid composition. Attending the conference also gave me the opportunity to present the findings of my research to date in poster sessions and informally during other conference events. Attending the ASEV National Conference was a great advantage to me because it improved my knowledge of the state of research in the field in which I work, it provided me with feedback on my research, and lead to connections being made with leading scientists in the field.