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By: Katherine Rabik, Eco2Wine doctoral candidate (Stellenbosch University, South Africa) and science communicator, studying methods for communicating the science of microbiomics to winemakers and growers

It started with an international phone call. Even before my PhD studies with the Eco2Wine project officially got underway, I found myself rushing to make a flight from a cold Calgary airport while straining to hear a German doctoral candidate over the crackling line. We were to meet in a few weeks in South Africa but already had a joint article due. Whether I was ready or not, my global journey into the world of wine had started. 

The chance to work with a global network of researchers was a key motivation for me to join the Eco2Wine project. I grew up travelling, and it’s still one of my largest passions. When I saw “must be willing to travel for extended periods of time” in the list of requirements, it sealed the deal for me.

The decision has paid off. I have five months of research travel planned for 2025 across four different European countries. My first research secondment in April will take me to the University of Perugia in Italy, followed by a visit to our project partner Parsec in Florence and a quick trip to Scotland to attend PCST 2025, the annual global conference of the Public Communication of Science and Technology network. Beyond my own travel, I have had plenty of opportunities to work with people from around the world. From helping a doctoral candidate from Malaysia harvest grapes at a biodynamic vineyard here in South Africa, to writing articles with colleagues from India and France, these collaborations have reinforced the value of diverse perspectives in research. 

Not only am I grateful for these opportunities, but only four months into my project, I am committed to using my work to support an ongoing and proactive dialogue between wine scientists and winemakers. 

However, though my project is faring well, my choice has also resulted in serious challenges. For one, I am only now beginning to learn how complex it is to conduct social science research in seven different countries. By the end of my degree, I think I will be an expert in filling out ethical clearance forms!

In addition to the logistical challenges of a PhD that spans the globe, I have learned the importance of effectively managing my time. Many different tasks, activities, training, and courses call for attention, but I now set boundaries to spend time on my research. 

This has been important because the world of wine science is relatively new to me.

Exploring new territories

I do not have a background in winemaking or microbiology, so it has been vital for me to develop my understanding of these topics before I begin speaking to industry members for my research. 

What has surprised me is just how complex the winemaking process is. I assumed that winemakers had a formula that they would follow every year for their different grape varieties, but this is far from the truth, especially for natural wines. Changes in weather and climate impact each harvest differently, and it’s up to the winemaker to manage the fermentation process to ensure high-quality wines every time. 

Winemakers using indigenous yeasts in their fermentation process face additional complexity. These yeasts introduce more uncertainty compared to standard commercial yeasts. Winemakers who choose this approach are dedicated to adopting eco-friendly and sustainable approaches. 

Back to work 

Defining my research question has been a balancing act of what I’d like to achieve within the feasible time. My original topic has become more focused, while there have also been some exciting additions. I have chosen to concentrate on fewer audiences in my interviews but to add an analysis of media on the wine microbiome in major global wine-producing regions. This will give me an idea of what is being communicated to the public about this science. It will also be interesting to compare this to the dialogue in the industry and academia.

I am currently reviewing literature about wine science communication, which will inform my interview questions. I look forward to being out in the field and talking to winemakers and farmers. I’m excited to learn more about their views on wine microbiomics and how they use wine science research in their practice.

In this way, I hope to broaden my horizons and, importantly, that the results of my work will help communicate the benefits of working with, instead of against, the natural wine microbiome and ultimately contribute to a more sustainable wine industry worldwide. 

Interested in knowing more about my research? Please email me a krabik@sun.ac.za