Vladimir Jiranek

Professor in Oenology, University of Adelaide

My work is largely linked to three questions:

* How do yeast and bacteria interact with their environment and each other in high stress environments such as seen in winemaking?

* How can this knowledge be exploited to produce superior strains and wine process outcomes?

* What does this knowledge tells us about the evolution and ecology of these microbes in their ‘natural’ environment.

Experience

  • –present
    Professor in Oenology, University of Adelaide