We’re pleased to continue the 2026 Excellence Series with a seminar exploring the fascinating science behind one of New Zealand’s most iconic land-based industries: wine.
The Excellence Series showcases research excellence at Lincoln University, providing a platform for leading academics to share insights that deepen our understanding of the challenges and opportunities shaping the future of our land-based sectors. Through these seminars, we connect research with real-world practice, fostering collaboration, innovation and informed decision-making.
Wine is often described through place, vintage, variety and craftsmanship. Yet behind every glass lies a complex and fascinating world of science. From grape and wine chemistry to fermentation, aroma, texture and stability, many of the features that shape wine quality are invisible to the eye but central to what we see, smell, taste and feel.
In this seminar, Associate Professor Bin Tian will take the audience behind the scenes of wine science, drawing on his research into the hidden processes that shape wine quality from vineyard to glass. He will explore how science helps reveal what gives wine its colour, aroma, flavour, texture and character, and how this knowledge can support innovation, sustainability and future value in the wine industry.
Be part of this engaging seminar as we explore the science behind one of New Zealand’s most distinctive land-based industries, and consider how research can help strengthen wine quality, support sustainable production and create new value from vineyard to glass and beyond.
Thursday 27th August 2026
4.00pm-5.30pm
Inaka, Waimarie Lincoln University
Timings
4.00 pm - Networking
4.15 pm - Welcome & introduction from LU Vice-Chancellor
4.20 pm - Presentation from Speaker
4.50 pm - Summary
5.00 pm - Networking and questions over drinks and nibbles
5.30pm - Event Ends
About Our Speaker
Assoc. Prof. Bin Tian
My research bridges the disciplines of wine science and microbiology. My early research examined pathogenesis-related proteins in grapes and wines, and current research is tripartite, examining the following: (1) macromolecules in grape and wine, including proteins and polyphenols; (2) wine yeasts and lactic acid bacteria, and their relevant metabolites of importance to wine quality; and (3) utilization of winery waste, e.g. grape pomace. My research is closely engaged with the industry. A number of my current research projects are collaborated with local wine industry partners with aim to solve key practical issues in wine production and contribute to new knowledge of making quality wine.
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