• Charles Sturt Wine Chemist wins ASVO Wine Science and Technology Award for research outputs and teaching in the wine industry
  

A Charles Sturt University wine expert has been recognised for his contributions to the advancement of the Australian wine industry during a national award ceremony in Adelaide.

Wine Chemist with Charles Sturt’s Gulbali Institute of Agriculture, Water and Environment Professor Andrew Clark received a top honour at the Australian Society of Viticulture and Oenology (ASVO) Awards For Excellence on Thursday 8 November.

Professor Clark won the Wine Science and Technology Award based on his research outputs and teaching in the wine industry.

He has taught at Charles Sturt since 2001, lecturing in the Wine Science and Viticulture courses in Wagga Wagga.

Professor Clark’s research interests include wine oxidation/reduction chemistry, compositional measures of wine, metal speciation techniques, the impact of light on wine and the use of ascorbic acid in wine.

The formal nominations areas for Professor Clark were:

• Innovation – for a demonstrated ability to bring new and creative approaches to the profession, including the use of technology and sustainable practices
• Education and mentorship – for sharing knowledge and experience with others in the industry

“I’m honoured to receive this award,” he said.

“I have a great passion for conducting wine chemistry research, alongside my research team and collaborators, and to be involved in the education of the enthusiastic next generation winemakers and viticulturists.”

Professor Clark was recognised for his development of innovative analytical practices at the Gulbali Institute, particularly his methodologies for measuring different metal forms in wine and an understanding of how the metal forms impact the ageing of wine.

He said this award was testament to Charles Sturt’s commitment to research and teaching in the wine industry over the last 50 years.

“This award also reflects the strong scientific culture that has been at Charles Sturt, with my mentors Dr Geoffrey Scollary and Dr Malcolm Allen being critical in my development as a wine chemist researcher and educator,” he said.

On a personal level, Professor Clark said the award represents a culmination of 25 years of research and teaching, allowing him to combine his passion for agriculture and science.

“To be recognised nationally by the Australian Society for Oenology and Viticulture certainly puts an added skip in my step ... I am super proud of the combined effort to achieve this award,” he said.

ENDS