24 – 26 November 2025 • Protea Hotel, Technopark, Stellenbosch Navigating the challenges of sustainability in the face of climate change, precision farming, AI and consumer demands. Registration FeesConference ProgrammeProspectusAbstact book Sponsors Premium Sponsor Gold Sponsors Silver Sponsors GALLERY Visit the gallery of this Event Day 11. de Beer (Petri) Changing landscape of SA wine grape age distribution.pdf1. vd Merwe (Melissa) Beyond the Glass SA Wine Experiences1. Visser (J) Demonstrating the effect of plant water potential-based deficit irrigation1. WinegridEnartis – Innovative Technological Solutions for Precision Winemaking2. Masinga (Nkateko) Cultural and Linguistic Influences on Wine Aroma2. Howell (Carolyn) Assessing the drought tolerance of selected grapevine scion cultivars2. Shoba (S) Studying the effect of wine type, temperature and2. Zuerina (Michaela) Beyond Sugar3. Clarke (C) Relationships between wine sensory attributes and climati3. de Villiers (Lisha) Purchasing Premium Wine Online3. Jacobs (Theo) Lachancea thermotolerans3. Janse v Rensburg (Cara) Epidemiology and post-harvest management of the sexual state3. Pietersen (J) Wine yeasts as lipid supplements4. Stoltz (Danae) Incidence of the G143A Mutation for QoI Resistance4. Vlok v Zyl (A) Determining cross-cultural wine quality drivers4. Vlok van Zyl (Andrienka) Determining cross-cultural wine quality drivers5. Bald (Alexandra) Gamma irradiance as a tool for intra-varietal (cultivar) improvement5. Brand (Jeanne) Communicating wine style to consumers5. Brand (Jeanne) Communicating wine style to consumers6. CeboAgriTech Professional6. Webber (Matthew) HWT+chemicals7. Knoetze (Rinus) CoverCrops Nematodes7. Trollip (Z) Wine for Debate The Relevance of Pairing Rules TodayWorkshop programDay 21. Oelofse (Adriaan) Challenges and considerations for no alcohol wine drinks1. Russo (Pietro) The future of NOLO1. Simali (N) Characterizing functional traits of microbial communities in the gra1. vd Watt (D) Metabolic responses of malolactic fermentation2. Chuene (L) The reduction of protein haze in Sauvignon Blanc2. Herholdt (Ineke) Enhancing the Mouthfeel of De alcoholised Wine2. Myburgh (A) Developing a wood ageing protocol to mimic a barrel2. Small (C) Evaluate the use of the IRMS as a tool to authenticate SA Wines3. Malherbe (Stehan) Exploring South African Dealcoholized Wine3. Henecke (Nicola) Application of Yeast Cell Wall3. Lamprecht (Annerie) An alternative to carbonation of sparkling wine3. Plaatjes (Dominique) Critical analyses for monitoring authenticity4. Pulford (Luke) Zygosaccharomyces_ is there a threat4. vd Westhuizen (Tiaan) Recent findings in Calcium tartrate instability4. Zieff (D) Harnessing non-Saccharomyces yeast to combat smoke taint in red win5. Russo (Pietro) Sicilian viticulture, including Italian challenges and opport5. Witbooi (L) Evaluating Lactic Acid Bacteria for Volatile Phenol ReleaseDealc tastingWorkshop programDay 31. Moore (John) Plant biostimulants evidence for protection1. v Zijl (Pamela) Microbiome of Spontaneously Fermented Chenin Blanc Grape Juice2. Fouche (elsie S) Nutrient Deficiencies Resembling Disease2. Mthalane (N) Merlot noir responses to biostimulant application2. Ntoyakhe (Amazizi) Assessing Yeast Nutrition Strategies2. Samuels (Liam) Lessons learnt about the adaptability of Chenin blanc grapevin3. Africa (Amber J) Evaluating plant growth-promotion potential3. Naidoo (Terri-Lynne) Rapid cell wall profiling for table grape3. Smook (Gustav) The Endless Expressions of Chenin blanc Wine4. Daniels (Zubayr) Find biological agents as pruning wound protectants4. Howell (CL) Response of Vitis vinifera L. cv. Pinotage to irrigat5. Maluleke (E) Evaluation of biocontrol agents6. du Plessis (Heinrich) Evaluation of non-Saccharomyces yeasts as biological control agen7. Tietz (Sasha) Grapevine Bio-FactoriesAI in Agriculture – Nvirosense Final EUCA SheenaJOLLY
