Yanina Giordano

Yanina Giordano

School of Agriculture, Food and Wine

Faculty of Sciences, Engineering and Technology

I recently completed my PhD at the University of Adelaide in the School of Agriculture, Food & Wine, where my research focused on developing innovative alternatives to sulfur dioxide for controlling Brettanomyces spoilage in wine. With a strong foundation in wine microbiology and spoilage management, my work aims to improve wine quality and preservation through more sustainable and targeted interventions. My PhD was conducted within the ARC Training Centre for Innovative Wine Production (TC-IWP), a collaborative program addressing key challenges in the Australian wine industry, including microbial stability, climate resilience, and sustainability.

Throughout my PhD, I engaged in close collaboration with leading industry partners such as Pernod Ricard Winemakers, VAF MEMSTAR, the Australian Wine Research Institute (AWRI), and Wine Australia. This collaborative approach enabled me to explore practical solutions to wine spoilage that could be implemented at both laboratory and commercial scales. I conducted detailed microbial studies at AWRI and completed large-scale validation trials with VAF MEMSTAR, refining my technical skills in microbial analytics and spoilage control while ensuring the industry relevance of my work.

Currently, I am a researcher within the NOLO WINES CRC Project, where my focus has expanded to include microbial stability, flavour optimization, and acidity management in no- and low-alcohol (NOLO) wines. This work is driven by the increasing global demand for high-quality NOLO wine products and the need to meet this demand sustainably. My role involves developing innovative microbial strategies, including the use of bioprotectants and specialized yeast strains, to prevent spoilage and enhance the sensory profile of these products without relying on traditional preservatives.

My dedication to research and innovation in wine science has been recognised through several achievements. In 2023, I received the ASVO Innovation & Science Award at the Crush Symposium for my work exploring magnesium limitation as a novel method to control Brettanomyces. That same year, I was awarded the Great Wine Capitals Outbound Knowledge Exchange Bursary, which enabled me to conduct research and present my findings in renowned wine regions such as Rioja, Spain, and Verona, Italy. During this experience, I engaged with students and experts from the University of Verona and participated in the II International Congress on Grapevine and Wine Sciences, expanding the reach and impact of my research while learning from global leaders in sustainable winemaking.

Collaboration has been a cornerstone of my research journey. In addition to working closely with AWRI during my PhD, I also collaborated with the Cancer Research Department at Flinders University, where I applied flow cytometry techniques to study microbial dynamics in wine—demonstrating the value of interdisciplinary approaches in tackling complex winemaking challenges.

My research interests are broad and interdisciplinary, spanning microbial spoilage control, wine stability and preservation, the role of metals in wine, sensory analysis, sustainable cellar and winery waste management, viticultural practices, and science communication. I am particularly passionate about engaging diverse audiences with my work and have presented my research in English, Spanish, and Italian to academics, students, and industry professionals alike. I also use social media platforms such as LinkedIn and Instagram to share real-time updates from the lab and vineyard, fostering transparency, collaboration, and dialogue within the global wine community.

To learn more about my research and journey in wine science, please visit:
Meet Yanina Giordano – ARC TC-IWP
Alternatives to Sulfur Dioxide for Controlling Brettanomyces Spoilage

 

My research career has been supported by prestigious grants and scholarships, enabling me to conduct impactful studies, collaborate with industry leaders, and contribute innovative solutions to the wine industry. These funding opportunities reflect my dedication to advancing microbial stability, sustainable winemaking practices, and fostering partnerships between academia and industry.

  • ARC Training Centre for Innovative Wine Production Scholarship

Funded my PhD research through the TC-IWP, an initiative aimed at addressing critical challenges in the Australian wine industry, such as microbial spoilage control, climate resilience, and sustainability.

The Centre provided a multidisciplinary training environment where I collaborated with leading researchers and industry stakeholders to develop practical solutions for microbial stability in wines.

I conducted experiments at AWRI, where I developed technical expertise in microbial analytics. I also collaborated with VAF Memstar on large-scale trials of spoilage prevention methods. Additionally, I worked with Flinders University’s Cancer Research Department on specialized flow cytometry applications to analyze microbial dynamics.

  • Wine Australia PhD Top-Up Scholarship

This scholarship supplemented my doctoral research, which was conducted as part of the ARC Training Centre for Innovative Wine Production (TC-IWP).

Supported my work on developing alternatives to sulfur dioxide for controlling Brettanomyces spoilage in wine, ensuring alignment with industry priorities.

Enabled deeper engagement with key stakeholders like Wine Australia, Pernod Ricard Winemakers, and the Australian Wine Research Institute (AWRI), fostering collaboration and practical application of my findings.

  • Adelaide Graduate Research School Travel Grant

Awarded funding to present my PhD research at international conferences and renowned wine regions in Spain (Rioja) and Italy (Verona).

Enabled me to deliver oral presentations at the II International Congress on Grapevine and Wine Sciences (Spain) and collaborate with institutions such as the University of Verona.

Facilitated knowledge exchange on sustainable winemaking practices across Europe’s renowned wine regions.

  • Great Wine Capitals Outbound Knowledge Exchange Bursary Program

Supported international research on Brettanomyces spoilage control in major wine regions like Rioja (Spain) and Verona (Italy).

Allowed me to explore sustainable winemaking practices while presenting multilingual workshops (Spanish, English, Italian) to universities and industry stakeholders.

Strengthened global knowledge transfer by engaging with institutions such as ICVV in Rioja, University of Sacro Cuore in Piacenza, and Assoenologi Association in Italy.

At the University of Adelaide, I have contributed extensively to teaching and mentoring in wine microbiology, sensory studies, viticulture, and winery waste management. My roles as a demonstrator and academic staff member have allowed me to share my expertise, foster critical thinking, and inspire the next generation of wine scientists and industry professionals.

  • Wine Microbiology (2023–2024)

Designed and delivered practical courses combining microbiology and fermentation monitoring with hands-on laboratory work.

Guided students in microbial culture tracking, fermentation monitoring, and microbial quality assessment.

Assisted with marking practical reports and assignments while providing constructive feedback to enhance student learning.

Developed new laboratory exercises leveraging innovative techniques to improve teaching outcomes.

  • Sensory Studies (2023–2024)

Delivered lectures on sensory evaluation methodologies, emphasizing statistical tools for sensory analysis and wine fault identification.

Led engaging workshops that developed students' sensory assessment skills, including aroma profiling and quantitative sensory analysis.

Designed assessments integrating practical sensory evaluation tools to help students connect theory with real-world applications.

  • Viticultural Science (2023)

Taught grapevine physiology and production with a focus on precision viticulture practices such as GIS mapping and remote sensing technologies.

Guided students on applying data analytics for vineyard management decisions while mentoring them on viticulture projects.

My role as a demonstrator in this course allowed me to refine my teaching methods while contributing to the professional growth of future viticultural experts.

  • Cellar and Winery Waste Management (2024)

Educated students on winery waste production, environmental impacts, and best practices for waste management.

Covered topics such as microbiological spoilage control, sustainability strategies, and compliance with industry standards.

Mentored students on evaluating scientific literature and applying innovative waste management strategies.

  • Mentorship of Honours, Master’s, and PhD Students

Supervised students in experimental design, laboratory techniques, data analysis, and manuscript preparation across multiple levels of study.

Led student-driven projects within the NOLO WINES CRC Project, ensuring methodological rigor while fostering skill development in microbial stability research.

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