Julia received her education in France and graduated with a Diplome National d'Oenologue (equivalent of a Master of Oenology) and a Agronomy engineering degree from the ENSA Toulouse. She also did a research master in analytical chemistry/chemometrics in AgroParisTech.
In 2015, I joined the NWGIC to finalise my master degree and complete a 6-month internship with Dr. Celia Barril, working on grape and wine composition for the Vine Balance Project. I was also employed to provide viticulture, winemaking and analytical supports on this project. In 2016, I was granted with a CSUPR scholarship and started my PhD with Dr. Barril.
Specialization: Fruit and Wine composition
Focus area: Effect of extreme high temperature on berry tannin composition in Shiraz.
Future climate models predict an increase in average temperature and in the frequency and severity of heat events. Such changes will significantly affect the grapevine growing cycle and the weather conditions under which grapes will ripen. In Australian grape growing regions, which already include some of the hottest wine grape production areas in the world, it is therefore important to understand potential impacts of rising temperature and heat events on fruit and wine composition.
The aim of the PhD project is to deeply investigate the effect of temperature on berry tannin composition, important contributors to grape and wine quality.
Šuklje, K., Antalick, G., Buica, A., Langlois, J., Coetzee, Z.A., Gouot, J., Schmidtke, L.M. & Deloire, A. (2016) Clonal differences and impact of defoliation on Sauvignon blanc (Vitis Vinifera L.) wines: a chemical and sensory investigation. Journal of the Science of Food and Agriculture, 96.3 (2016): 915-926.