The
meaningful transfer of this research to ground level, where it is practically
applied, recently received a welcome boost with the appointment of Karien
O'Kennedy, technology transfer coordinator at the Institute for Grape and Wine
Sciences.
Karien
is no newcomer to the industry. On the contrary, in her role as technical and
communication coordinator at Anchor and later Laffort, she conveyed technical
information to winemakers in a practical way for 15 years. Although not a
winemaker herself, as microbiologist she has completed harvests in Sonoma and,
as she puts it, “made wine over the phone for years”, when winemakers regularly
sought her advice on everything from stuck fermentations to egg white.
Practical
detail is her strong suite and she hopes to make a difference with this
attribute. Given her access to Stellenbosch University's infrastructure and
research sources, suppliers and winemakers, her new position creates the ideal
platform to provide answers to the industry. “Basically, 'how can I help you'
is the core function of this role,” she says.
Whereas
Karien is responsible for the transfer of oenological information, VinPro
viticulture consultant Conrad Schutte has been contracted by the Institute to
oversee the viticultural component. Cooperation is foremost on Karien's agenda
and she says that she will be relying on existing research, her own knowledge,
other specialists or, finally, a forum that will be established to find
solutions to existing problems. “Naturally we will also liaise with
international organisations where required,” she adds.
“My
first priority, however, will be to assess the needs out there – which will
entail visits to winemakers, associations and study groups,” says Karien. One
of the main challenges of the role is the fact that industry is so diverse, comprised
of everything from biodynamic boutique specialists to large producer cellars.
Moreover,
technology transfer is not required by winemakers alone, but also by people who
do not necessarily physically work with the product every day, like directors
and managers. Karien mentions that it is particularly important for her to
provide the necessary armour with which winemakers can convince their boards to
make sound, well-considered decisions.
The
fact that the advice is provided from a neutral position is especially decisive.
“The typical penny-wise, pound-foolish situations must be eliminated and the
industry knowing that I am not trying to sell a product makes this more
attainable,” she explains.
“The
challenges differ for different parties. Cellars specialising in bulk exports
have tight economic considerations, while there are also those who want to add
value to a specialised product. Both are relevant and important,” says Karien.
As
the “buffer” between technical research and the winemakers who have to apply it
in practice, the way in which information is usefully packaged is almost as
important as the information itself. “One has to understand both sides of the
spectrum in order to convert an article in a scientific journal into practical,
executable suggestions.”
Karien
is cautious to go out on a limb when asked about the probable challenges that
she will face, but mentions that some of the current technical hot topics
include the correct use of CMC, green flavours in red wine and alternatives for
fining agents in a market that is increasingly sensitive for allergies. “As I
mentioned however, I still have a few hundred people that I have to consult
with before I can really express an opinion!” she concludes.