2019 Winemaker Symposium - “Don’t EF it up, Enzymes and Filtration”

This day is for those that filter and those that do not, those that use enzymes and those that do not, as well as those considering whether or not they may in the future!! A full day of speakers, tastings, trials and discussions to help you better understand the processes in your winemaking.

Speakers and Topics

  • Dr Keren Bindon, Australian Wine Research Institute (AWRI) - 'Enzymes, do they work? Extraction vs clarification' - background on how pectinase enzymes work, why commercial products are different to what occurs naturally in the grape or yeast. A few years of research results from red winemaking trials will be presented, showing the situations where pectinase could be most effectively used to improve wine phenolics (including colour). Recent results showing how pectinase might actually improve wine clarity and filterability will also be presented.
  • Dr Simon Schmidt, AWRI - 'Why filter - and managing risk when you don't' - there is increased interest in minimal intervention winemaking and the practice of not filtering. Dr Simon Schmidt will present information about the theory of microbial stability, how filtering increases microbial stability, and how to manage these risks if you choose not to filter.
  • Adrian Coulter, AWRI - 'Calcium Tartrate in/stability, what the...??' - calcium tartrate instability is something that is seen more in Tasmanian wines. Find out what it is, how to test for it, and solutions.
  • Adam Wadewitz, Shaw and Smith & Tolpuddle Vineyard - 'Why I don't filter: musings from the Hills' - to filter or not to filter, that is the question. Adam will discuss his thoughts and learnings on why he chooses not to filter, and the challenges involved.
  • Dr Fiona Kerslake & Dr Samantha Sawyer, Tasmanian Institute of Agriculture - 'Is it the age or the autolysis? Identifying the origins of sparkling wine characters' - premium sparkling wines are characterised frequently by the phrase ‘autolytic character’. Autolysis is the breakdown of yeast cells following secondary fermentation, which occurs in bottle in the case of Méthode Champenoise (or Traditionelle) sparkling wines. Thus, autolytic character has been assumed to be contributed primarily by yeast-derived compounds. Is this so...?


  • Riesling and Soils
  • Syrah and Clones
  • Enzyme Maceration Trial


The Agenda is available for downloading here


Date: Tuesday, 5 November 2019
Time: 9.30am for 10am start - 4.30pm finish
Venue: C3 Convention Centre, 64 Anglesea St, South Hobart

Map here


Wine Tasmania Members - $75 (you'll need to login to access the member price)
Non-members - $155