Paul is Associate Professor of Oenology and has been involved in the Australian wine industry for more than 25 years, in retail, production, teaching and research roles. He is a qualified winemaker and completed a PhD while working at the Australian Wine Research Institute. Paul’s teaching comprises aspects of wine microbiology, packaging and quality management, and fermentation technology. His research interests largely focus on wine microbiology, including the physiology of wine yeast and lactic acid bacteria as well as the importance of sustainable practices for the control of grapevine diseases, and the efficient and effective biological treatment of winery wastewater. Paul also established the University of Adelaide’s Wine Alumni Network.