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WineTechnology@work Seminar presents new developments in analytical technology

Winemakers; oenologists, and packaging, process, quality control and other wine industry professionals are invited to attend the WineTechnology@work Seminar, a free event integrating new research and technologies to optimize wine quality through process control and oxygen management from berry to bottle and beyond.

Hosted by Nomacorc, AWRI and FOSS, the seminar and its workshops will focus on how to maximize the potential of the fruit and ensure that the wine reaches the consumer in optimal condition. The presentations will include the latest learning on controlling quality during all stages of wine production.

Key industry speakers will lead presentations and discussions on understanding the impact of oxygen on wine, real-time analysis during winemaking, and optimizing wine handling and preservation.

The seminar will be presented twice, at different locations. The first seminar will be Tuesday, November 11, 2008, from 9am to 4pm at the Bendigo, VIC, Institute of Technology. The second will be Thursday, November 27, 2008, from 9am to 4pm at the Barossa Valley, SA, Novotel.

To register for this event, e-mail ">W.

WineTechnology@work Seminar and Workshops Agenda 8:30am Registration and coffee 9am Welcome and introduction – TBA 9:15am Rapid analysis of grape quality for streaming — Mike Henry, Technical Sales Manager, FOSS

Session 1: WineTechnology@work from grape to wine 9:35am The application of quality measures in the winery — Guest speaker: Dr. Markus Herderich, Group Manager – Research, AWRI 10:05am How much oxygen does a wine need? — Mai Nygaard, Business Development Manager, Nomacorc 10:25am Applications of quantitative controls to provide process efficiencies — Guest speaker: Leon Deans, Innovation Manager – Pernod Ricard Pacific 10:55am Session 1 discussion and Q&A 11:10am Morning tea

Session 2: WineTechnology@work in the bottle 11:25am One-drop analysis of must, ferments, and finished wine — Mike Henry, Technical Sales Manager, FOSS 11:45am Oxygen pickup at bottling – how much, where, and why control it? — Dr. Vince O’Brien, Group Manager – Analytical Service, AWRI 11:45am Post-bottling chemistry – does the wine reach the consumer in optimal condition? — Mai Nygaard, Business Development Manager, Nomacorc 12:25pm Oxygen and wine style – what do consumers prefer? — Guest speaker: Dr. Leigh Francis, Research Manager – Sensory, AWRI 12:55pm Session 2 discussion and Q&A 1:10pm Lunch 1:50pm Seminar summary — FOSS, Nomacorc, AWRI

Workshop 1: WineTechnology@work 2:05pm Introduction of “hands on” workshop 2:20pm Workshop 1: Demonstration of latest analytical equipment and QC tools with industry case studies Workshop 2: Technical wine tasting illustrating oxygen management/closure OTR influence on sensory characteristics 4pm Close

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