Scott has been a CEO in the Renewable Energy Sector and has had a keen interest in the Water sector for over 15 years. He has vast experience in commercializing technologies, manufacturing, management consulting and corporate finance.

Scott has a Bachelor of Economics, Post Graduate Diploma of Management, Master of Business Administration and is completing a Master of Applied Finance.

In addition, he has a distinguished professional career, over an 11-year period with Collingwood Football Club and Sydney Football Club in the AFL (Australian Football League)

Titanium is the fourth most abundant structural metal and is always bonded to other elements in nature. It is a biologically inert material that is present in most igneous rocks and sediments derived from them. Titanium is obtained from various ores which exist in many countries including United States, Australia, Brazil, Canada, China, India, Madagascar, Mozambique, Sierra Leone, South Africa, Sri Lanka, New Zealand, Norway, Ukraine and Vietnam and many others.

The presentation will discuss Titanium’s:
• physical properties
• production process, and
• industrial applications

A case study will be presented on Titanium impact and role in filtration and its performance characteristics within industry.

Recent research studies have shown that the concentration of certain transition metals and the amount of oxygen present during winemaking can have a significant effect on the evolution of VSCs post-bottling. Understanding how these VSCs form and evolve under different wine closures is one of the least well understood, but most active areas of current wine research.

It is clear that the development of VSCs in wine is a particularly complex and non-linear process. Concentrations of these compounds can increase or decrease over time, sometimes changing erratically, depending on the age of the wine and the conditions under which it has been made and bottled. The magnitude of these changes are often more significant than the impact of the closure.

Phillip has been working at Rockwell Automation for 15 years and has been responsible for the Fonterra Corporate Account, Food & Beverage Industry Manager for South Pacific, Information Solutions Manager for South Pacific and currently Information Solutions Manager for Asia Pacific. In these roles Phillip has collaborated with many organisations to map out future investments that drive innovation and productivity and is now in an exciting position of being able to do this across broadening regions and cultures. Phillip graduated from Massey University.

Our valued customers face tremendous pressures to keep costs down so they can compete all around the world. The only way to do this is to find ways to achieve new levels of innovation and productivity.

In this presentation we will explain how to connect information across a plant floor to an enterprise network that in turn can transform a business. We call this “The Connected Enterprise”.

In order to be able to compete with the best manufacturers around the world you have to be able to innovate and by implementing “The Connected Enterprise” approach you can be more productive, more efficient, and more secure than ever before.

“The Connected Enterprise” is about how you can take advantage of information generated on your plant floor to make better decisions, faster.

We have the expertise and know-how to make The Connected Enterprise vision a reality for your organisation.

Our core capabilities, coupled with the expertise of our Strategic Alliances, deliver The Connected Enterprise.
We’re partnering with some of the world’s biggest, most respected names, so together we can be stronger than we could be alone.
When you combine the strengths of our companies, together they equal something unique, incredible, strong, and unmatchable in the market.

As a global manufacturer, we face the same challenges you see every day. By implementing The Connected Enterprise in our own operations, we’re now more agile and flexible, we’re able to make faster, smarter decisions so we have better control and we have a standardized approach across our global facilities.

Dean completed a Ph.D. in seismic assessment and testing in 2004 at the University of Canterbury. He then joined the Beca Group and has worked at Beca for 12 years where he is a Senior Associate. During that time Dean has been a Management Committee member of the New Zealand Society for Earthquake Engineering, NZSEE and was a key contributor to the NZSEE Study Group on Seismic Design of Storage Tanks which produced the 2009 revision of the NZSEE – Seismic Design of Storage Tanks Recommendations.
While working for Beca Dean has undertaken numerous new tank designs, assessments of existing tanks and attached structures for compliance or modification, and strengthening designs. He has added value at all stages of a project’s life span for tank design whether it be; concept sizing for CAPEX, client Design Criteria Statements for Design and Construct contracts, design services, client review services of fabricator submissions, or site assessments. After the 2007 Gisborne, 2011 Christchurch, and 2013 Seddon earthquakes Dean provided support to several clients to assist in their ongoing operations and recovery. This support comes from; being “on the ground” in the days immediately following the earthquakes securing assets, providing the technical basis for insurance claims, and designing and overseeing recovery repairs.

In the wine industry at any given time the majority of the wine in production or storage is contained in tanks. As such the industry is reliant on the design of these tanks for everyday storage and protection of the product in the event of a natural disaster. Therefore, tank function should be seen as more than just for processing and storage. It should also be viewed as the first layer of self-insurance for the product and ongoing operation of any winery. This paper first outlines the compliance requirements for tanks within the New Zealand regulatory environment. It then presents the main aspects of tank design, including seismic design, and the expected performance of tanks during earthquake shaking. Tank detailing is then discussed highlighting areas where damage can manifest at relatively low levels of seismic shaking if not proportioned appropriately. Modern detailing concepts are also discussed as to their ability to improve tank performance during earthquake shaking and the ease at which damaged components can be reinstated after.

Matt has a broad range of engineering and asset optimisation experience from working as an Aircraft engineer in the New Zealand Airforce where maintenance and reliability are paramount, to working as a site engineer in a 24/7 Plastic production facility where maximum plant uptime and cost effective project solutions are needed. Matt now works as a Project Manager at WorleyParsons where he is responsible for the implementation of plant expansion and process optimisation projects for various clients including Shell Todd, Balance Agri-nutrients, PanPac, Heinz Watties, and Craggy Range.

Most recently Matt has spent the last 18 months helping Delegat deliver the Tank Cellar extension project at their Marlborough Winery and as the Plant and Equipment Installation Manager for their recently completed Hawkes Bay winery.

Maximising productivity, reducing operating costs, managing risk and optimisation of lifecycle costs is likely to be at the forefront of the minds of most winery owners, managers and operators.

Wineries face ongoing challenges:

¬ Maintaining safe and compliant operations
¬ Aging infrastructure
¬ Implementing new technologies or operations
¬ Managing stakeholders and communities
¬ Shortage of specialised, experienced and qualified personnel
¬ Uncertain, changing or challenging economic and market conditions

In this presentation Matt will outline some of his experiences and recommendation to help wineries manage these challenges.

Hussam Gabrial is an Atlas Copco Technical Sales Engineer qualified with a BE (Hons) specialising in the field of mechanical engineering. Hussam began his journey with Atlas Copco immediately after graduating in 2014. His technical expertise in the latest compressed air and nitrogen generation technologies have enabled him to challenge himself and succeed with the design, negotiation, and management of several notable projects within Auckland NZ. His aim is to provide world class Atlas Copco solutions that optimise efficiency and reliability for clients’ processes.

This presentation will cover two important topics applicable to wineries and bottling plants- compressed air and onsite nitrogen generation.
The first part of the presentation will briefly go over the mechanical process of air compression and lifecycle costs of air compressors. We will then present solutions and examples of how losses are identified and mitigated, thus saving on operating costs. Typical expected compressed air usage profiles within the wine processing industry will be discussed, this includes the introduction of variable speed drive (VSD) compressors with an explanation as to how/why they will save energy and by how much. The final part of the first half of this presentation will introduce simple and easy monitoring solutions that can be conducted to measure compressed air usage and provide simulations of VSD savings based on the measured data.
In the second half of the presentation, nitrogen used in the wine industry will be discussed. We will look at how the use of bulk liquid nitrogen compares with onsite nitrogen generation. The mechanical process of nitrogen generation will also be briefly covered, after which the advantages of onsite nitrogen generation will be outlined and cost savings highlighted. Finally, we will end the presentation with a perfect example of the implementation of onsite nitrogen generation at a large Auckland wine bottling plant.

Mike Carson graduated with a degree in Chemical Engineering from Monash University in 1982. After a few years of Project Engineering with ICI, Mike moved through several Manufacturing and Business management roles in the FMCG Industry. In 2004, Mike teamed up with John Constable from JJC Engineering to expand the Liquid Waste Treatment business into provision of Operational services. While working across several industry sectors, JJC has an extensive record in the Wine Industry; trouble shooting, designing, project managing and supporting the operation of many Wastewater Treatment Plants in most regions of Australia and more recently New Zealand.

Winery wastewater can provide a secure water resource for the wine industry. Ideally, treated water reclaimed from winery wastewater should contribute to the irrigation requirements of grapevines.

Winery wastewater contains high levels of readily biodegradable and soluble organic matter such as sugars, acids and alcohol. Successful anaerobic and aerobic biological treatment of winery wastewater has been demonstrated at many sites despite challenges such as shock loads and nutrient limitation. The reclaimed water is clear, presents little oxygen demand, and is suitable for storage pending reuse.

In this current presentation, we will discuss the basic principles for successful aerobic treatment and reuse of winery wastewater, including questions such as:

¬ What do I need to consider in developing a waste water strategy?
¬ How does the aerobic biological process work?
¬ What are the principles of wastewater reuse?
¬ What options are there for reuse of treated wastewater?

Professor Cleland is Head of the School of Engineering and Advanced Technology at Massey University, New Zealand. His research interests are industrial refrigeration, energy efficiency and food processing. He is an Honorary Member of the Science and Technology Council of the International Institute of Refrigeration and the Australian Institute of Refrigeration, Air-Conditioning and Heating, and a Fellow of the American Society of Heating, Refrigerating & Air-Conditioning Engineers, the Institution of Professional Engineers of NZ, the Institute of Refrigerating, Heating and Air-Conditioning Engineers of NZ and the NZ Institute of Food Science and Technology. He is a Board member of the MacDiarmid Institute, the NZ Robotics Charitable Trust and the Manawatu Cricket Association.

Winery refrigeration systems have significant energy costs and are often major contributors to the environmental footprint. This paper will outline refrigeration energy efficiency options for traditional refrigeration system configurations including pumped secondary fluids cooled by a primary ammonia or fluorocarbon refrigeration circuit. It will also discuss technological alternatives including refrigerant choice that could reduce energy costs and improve sustainability

Mike Cooper is the Operations Manager of Southern Water Engineering, based in Marlborough. Mike has over 30 years civil engineering and project management experience, including 10 years developing Otago pastoral irrigation schemes. For the past two years he has been project managing pumping and vineyard irrigation installations together with water storage projects and winery wastewater treatment systems in Marlborough.
Mike has a strong focus on detail and believes service data plays a key role in managing performance of irrigation assets and effective use and conservation of water.

Using Marlborough vineyards as a case study, Southern Water Engineering examines the potential power and water savings – as a result of implementing a ‘smart’ approach to vineyard auditing.

“SmartAudit” is an innovative irrigation management tool developed by Southern Water Engineering which assesses how good the system is, asking: is it running efficiently? is it providing the optimum outcome for that individual vineyard and crop? The SmartAudit goes on to look at the overall management of the system, optimising it in order to meet specific performance criteria, including:
• uniformity;
• condition assessment of componentry;
• impact on crop quality, plant health and yields;
• water use;
• energy use (running costs); and
• compliance.

It is a powerful tool which encourages irrigation efficiency, improves land manager awareness of the importance of quality in irrigation design and servicing, and delivers real operational, financial and production improvements for viticultural and winery clients.

A “SmartAudit” approach optimises clients’ returns and identifies and preempts performance issues by future-proofing and improving irrigation systems.

These audits quantify substantial savings in terms of both power and water. To date Southern Water Engineering have completed audits on well over 2,100 hectares of vineyards, and demonstrated significant power and water savings across the board.
With SmartAudit, Southern Water Engineering can work to develop outstanding client outcomes that benefit grapegrower and winery production, as well as working to ensure sustainable water conservation and use across New Zealand.

Jeff has a degree in Viticulture and Oenology from Lincoln University, 12 years’ winemaking experience in Marlborough plus vintage experience in Burgundy, California and Tasmania. Jeff has held various positions within the industry, starting out as a cellar hand, working his way into Cellar Management, then into Winemaking positions with some of the industry pioneers before accepting a position at Yealands 6 years ago.
Jeff has been an integral part of the global success and growth at Yealands, is a senior member of the Winemaking team and has overseen the rapid growth and expansion in the winery. With a passion for sustainability, efficiency and quality Jeff is excited what the future holds for the New Zealand Wine Industry.

Yealands Wine Group has the goal of being the most sustainable winery in the world, to achieve this goal we are constantly looking to make improvements in the way we do things. Two of the most successful initiatives to date have been the installation of NZ’s largest solar array, and the generation of hot water for winery use from the burning of grape pruning’s. This presentation is an overview of both projects and will look at the practical aspects of these projects with a focus on capex requirements, equipment, sustainability benefits, pitfalls, maintenance, and return on investment.

Philip Manson is the General Manager Sustainability for New Zealand Winegrowers (NZW) and heads up the sustainability team based in Marlborough. The sustainability team includes Sustainable Winegrowing New Zealand, management of Biosecurity and Labour issues and the relationship with organic producers.

Philip oversees the Sustainable Winegrowing New Zealand programme, which for 20 years has been Sector’s primary sustainability programme. Encompassing over 94% of the vineyard area and a similar proportion of wine production, Sustainable Winegrowing members are among the world leaders in the sustainable production of wine. With their ongoing focus on improvement across all the pillars of sustainability, Sustainable Winegrowing members are creating a sustainable legacy for future generations.

Water is a valuable community resource, and is the focus of significant national discussions regarding its use. Wine production has a relatively low water use requirement, be it in vineyard or in the winery. Sustainable wine production requires producers to optimise their water use, and to consider options to reduce their overall impact on the water resource.
Over 100 wineries have participated in voluntary benchmarking of their water use over the last three years, and trends have been investigated. As with energy use, there are differences between water use efficiency that are related to the size of the winery. However, it appears there is a greater spread of water use around the mean between comparable size wineries. This suggests there may be greater opportunity to identify processes to improve water use efficiency.

Robin grew up in Durban, South Africa and obtained a Bachelor of Science in 1990, from the University of Natal. He joined Pall Corporation at the beginning of 1997 as a Sales Engineer.
In 2003, he was appointed as Chief Sales Officer for the Food & Beverage division in South Africa. In 2006, he was relocated to Dubai as Middle East Zone Sales Manager for 16 countries. It was this water scarce region that sparked his interest in Food and Beverage water, selling the first Pall Systems into the region.

At the end of 2008 he took on the role of Business Development Manager for F&B water systems for Asia. From July 2014, Robin has held the position of Systems Sales Manager for Pall Food & Beverage filtration systems for Asia.

This presentation will deal with two topics being as follows: –

“Membrane systems in the winery”
Modern winery filtration uses membrane filters to replace traditional processes for filtration of water, wine and lees.  This presentation will focus on the removal of media filtration e.g. sand filters for water, DE filters for wine and RDV for lees and discuss the corresponding membrane technology.  The presentation will include winery experience with particular emphasis on Australia and NZ.

“Detection and Identification of Wine Spoilage Yeast using qPCR”
Detection of wine spoilage yeast is commonly based on traditional culture methods using selective enrichment, biochemical tests and microscopy.  Conventional methods can be challenging because a high level of expertise is required and screening/identification may take up to 10 days.  Detection systems based on quantitative Polymerase Chain Reaction (qPCR) offer an innovative solution that is simple to use, robust and cost effective.  The qPCR technique allows detection and identification of spoilage yeast in as little as 30 h.  The presentation will include an overview of qPCR technology and recent innovations to include wine spoilage yeast.

Andrew Barber is an agricultural engineering consultant, specialising in energy and resource use efficiency across the horticultural and agricultural industries. His company Agrilink NZ consults to Sustainable Winegrowing New Zealand, HortNZ, Zespri, Onions NZ, the Foundation for Arable Research, and Merino NZ on resource use benchmarking, optimisation and analysis studies.

Andrew is part of The Sustainability Dashboard Project which in partnership with Sustainable Winegrowing NZ is delivering individualised energy, water and agrichemical reports to over 2,000 members. These reports benchmark an individual’s performance against similar sized wineries, or for vineyards against regional and catchment based benchmarks. Performance and links to learning resources ensure information is available when people are asking questions of their own performance.

Winery energy and water use efficiency demonstrate the importance of setting metrics around high level aspirational goals and distinguishing between what is achievable for an individual versus the industry. What does an aspirational goal about optimising and reducing energy use really mean? Past performance shows us that the median NZ winery has been achieving energy savings of 1% per year, with the top 25% achieving savings of at least 7% and averaging 10% savings per year. For the whole industry this has meant savings of around 4% per year (18% since 2011). An aspirational goal for the industry could be to reduce electricity use (on a per litre of wine basis) by 5% per year, or 20% by 2020. The industry could communicate and rally around achievable aspirational goals while recognising and celebrating those that soar much higher. A similar story emerges when setting renewable energy and water use efficiency targets. While an individual winery could achieve a target of 100% renewable energy sources, this is unrealistic for the winery industry whose aspirational goal may be closer to 85%.

Dr Kerry Wilkinson is an Associate Professor of Oenology at the University of Adelaide, where she teaches grape and wine production and sensory science to winemaking and wine business students. She also leads a wine flavour research group. Her research interests include the contribution of oak derived flavour compounds to wine, the impact of bushfire smoke on wine composition and quality, the viticultural management of ‘green’ characters in Merlot, and objective measures of Australian sparkling wine style and quality.

In conjunction with Part 1 above, this presentation will describe the composition, sensory properties, quality and consumer acceptance of Cabernet Sauvignon wines that were matured using several different maturation regimes, including stainless steel and/or plastic vessels. Segmentation based on consumer liking scores indicated distinct clusters of consumers with varied wine preferences. These results justify wine producers’ use of alternate oak maturation regimes to achieve wine styles that appeal to different segments of their target market.

Dr Wilkinson will also describe the flavour potential of oakwood recovered from staves of decommissioned oak barrels. Oak battens were prepared from old barrels by: removing the wine affected oak from each stave, slicing staves lengthways into battens, and toasting the batten using far-infrared heating, to straighten battens and to generate oak-derived volatile compounds. The cost benefits of combining barrel reclaim and the use of oak alternatives will also be presented.

Richard is a Mechanical Engineer / Project Manager with 15 years of Mechanical and Process Engineering experience in Food & Beverage, Water & Wastewater, Oil & Gas and other industrial projects. He specialises in the development of industrial facilities, cost estimates, programme development and managing multi-disciplinary projects.

A significant capital and operating cost item in any winery is the refrigeration system. There are
many approaches to solving the cost/performance conundrum ranging from heavy duty industrial style systems, commercial HVAC type units and rental chillers.
Where does the sweet spot lie for a typical 5000 tonne winery? We will look at the technical options,
look at the capital and operating costs and attempt to establish a total cost of ownership.
We will evaluate ammonia and synthetic refrigerant plant as well as examine if the economics of
heat pumps can stack up in a new-build situation. The heat rejection method also has a bearing on
the economics, with a trade-off between first cost and absorbed power when considering air cooled
, water cooled or evaporative condenser solutions.
Given the increased focus on safety following the introduction of new legislation in New Zealand we
will also cover the relative safety merits of different arrangements and refrigerants.