Paul Grbin

Paul Grbin serves as Associate Professor of Oenology at the University of Adelaide's School of Agriculture, Food and Wine, bringing over 25 years of experience in the Australian wine industry. His academic credentials include a BSc in Biochemistry, Graduate Diploma in Wine Oenology from Roseworthy Agricultural College, and PhD in Microbiology from the University of Adelaide. As Head Winemaker and researcher, his work focuses on wine microbiology, particularly the physiology of wine yeast and lactic acid bacteria, sustainable disease control in vineyards, and biological treatment of winery wastewater. His teaching portfolio includes wine microbiology, packaging, quality management, and fermentation technology. A professional member of both the Australian Society of Viticulture and Oenology since 1989 and the American Society for Enology and Viticulture since 1992, he has published extensively with over 3,400 citations and an h-index of 32. His contributions to wine education include co-developing the My Wine World iPad app and establishing the University of Adelaide's Wine Alumni Network. His current research explores implications of new technologies for malolactic fermentation and sustainable winery practices.