Tadro is also heavily involved in the Australian wine industry’s environmental assurance program, Entwine Australia, at a technical level.

His professional interests include environmental management, graphical information systems, winery fermentation and packaging performance; while his personal interests include music production and sustainable living.

The Simulator allows the data to be collected, tracked and displayed on dashboards, as well as modelled to predict the future trajectory of the ferment. This gives winemakers an early warning of ferments that may race or become sluggish.

The Ferment Simulator is free for all Australian winemakers. The session will provide an overview of the features available to winemakers and the learnings from the first vintage of operation.

Recently there has been some renewed interest in more intense crushing equipment because of the potential for enhanced colour extraction and reduced skin contact time in red wine production. This presentation will trace the evolution of grape crushing equipment and evaluate recent developments in the context of historical experience.

Automation is a great solution for meeting these standards while keeping costs & waste low. When issues occur in your facilities, the results can be devastating. Downtime reduces efficiency and potentially leads to brand integrity issues. Food and beverage companies have tried to solve these problems with conventional servers running critical applications such as SCADA and Historians in multiple locations but this can be costly. Downtime problems continually plague this approach and it doesn’t scale well either. When systems fail, even for a short period, your bottom line is affected.

Thankfully, there are systems today to prevent downtime and keep food and beverage manufacturing systems running smoothly.

Stratus is the modern, proven, and reliable choice for delivering a complete always-on system with a solution that is operationally simple, cost effective and delivers the availability that food and beverage systems demand today.

Stratus’ proactively prevents instances of unplanned downtime both data centers and at the edge, and ensures any issues are addressed before customers are even aware there is a problem. Global Fortune 500 companies and small medium sized businesses in a wide range of industries across the globe have been relying on Stratus for operationally simple, continuous availability for more than 35 years.

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.

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)

• High solids processing
• Processing wines and juice to produce filtrates with required NTUs and concentrated retentates up to 90% suspended solids
• Reducing retentate volumes
• Recovering over 99.6% of wine from both above and below the racking valve
• Simplifying processes
• Eliminating the need for high solids processes including floatation, centrifuge and RDVs
• Maximising product quality
• Processing wine and juice (including high solids) in one step
• Processing batches in a single run without cleaning
• No temperature pick up.

Raised by a family who were contract bottlers in the 3rd generation and who owned a family winery, Jochen decided to join the wine industry.

He started as a winemaker and viticulturist trainee and worked constantly on his winemaker career until the day when he was asked to join the glass and closure industry, this step was a big change in his life and led into his current career. His focus was on new developments like light weight bottles and new closure systems and he brought the ZORK closures into Europe.

Jochen also started his own consulting company and in turn is working with international companies from around the world.

He joined K&H Process Tec as their Global Sales Manager and he combines his winemaking experience with his focus on new technologies. .

The CO2 membrane system of K + H is currently the only membrane system to target the CO2 bubble less into the filling machine. In the same process step, the gases nitrogen and O2 are largely removed from the product.

The reduction of O2 results in a better shelf life of the wine. Nitrogen promotes foaming during filling. The nitrogen reduction can therefore lead to a significantly improved filling performance. The gassing and degassing can take place at any intensity from 0 to 10 g / L directly on the bottling line. The output level of CO2 is irrelevant if there is more CO2 in the starting material than desired this is automatically detected by the system and the CO2 content is reduced accordingly.

Raised at a family winery Andreas pursued his academic career in the international wine universities: Geisenheim, Germany; Davis, California and Montpellier, France. His research focused on membrane technologies in wine. Important part of the research is the influence of the dissolved gases, carbon dioxide and oxygen and the technological management thereof. The sensorial and technological impact of alcohol reduction in wine was the topic of his PhD thesis. Transferring the academic experience to the industry is key of the success of K+H.

All tested physical treatments with the objective of alcohol reduction have been shown to reduce the content of the analyzed flavor compounds. By means of mathematical modelling it is possible to predict this loss of flavor compounds. For the purpose of minimizing the loss of flavor compounds, with most technologies only a small portion of wine should be treated. Consecutive blending with untreated wine will efficiently minimize flavor loss.

This two-step process can be efficiently improved by coupling different membrane systems. The technology of membrane coupling using reverse osmosis and membrane contactors was recently modified to perform an automated, inline alcohol adjustment with the best possible aroma protection.

He has been 14+ year’s with ifm efector and prior to that 4 years with the previous ifm efector distributor – Sencon and therefore has a comprehensive knowledge of the complete ifm product range.

Darryl has performed several roles with ifm efector including Product Manager for position sensors, safety products and industrial vision product ranges for a period of 8 years and currently performs the role of Product Sales Manager with a focus on the industrial vision, identification systems and industrial communications product ranges.

ifm efector is a founding member of the IO-Link consortium, and the market leader with a comprehensive range of IO-Link sensors and master modules. Smart Observer software is also available for cost effective monitoring of IO-Link installations.

This presentation will cover the basics of IO-Link and its role in Industry 4.0, and advantages including increased machine uptime and reduce system costs. We will also look at how wineries can benefit using this technology.

After leaving Simplot he worked for a short period as a line mechanic at Amcor food cans before working for a period of three and a half years in his family’s music store in Echuca in a management role. Nathan then gained employment at Byford Equipment as a welder before moving across to what is now Byford Fluid Solutions as a hose technician (2006), then as an account manager and finally in the role of manager which he has been in since 2012.

Since 2006 Nathan has been working closely with many food and beverage producers whilst at the same time learning from major hose suppliers Trelleborg and a large and varied customer base. He has been specializing in food grade transfer for almost ten years, trying to be at the forefront of process and development in Australia. Nathan is also an on-going member of the WEA.

The presentation will look at differences in hoses and how best to select hose for an application considering new marketplace factors such as the current AWRI study in flavour imparting on hose and previous cases of taste taint from rubber hoses and the previous lack of liability due to lack of Australian standards regarding migration.

The benefits of aligning with more stringent European standards will also be looked at and how this affects selection of hoses regarding environmental factors associated with the Australian climate and other factors such as phthalates, flavours and raising of hose supplier’s accountability.

Nathan will also explain why you should question practices and look to grow with continuous improvement by using best available technologies, not just to lower costs but to improve outcomes. In addition, he will be focusing on some of the differences looked at in other marketplaces that are not overly considered in Australia and why.

Seeking a more applied chemistry focus on returning to Australia in 1999, Dr Bowyer accepted a position at Charles Sturt University in Wagga Wagga teaching wine chemistry and wine sensory analysis, where he received a teaching excellence award in his third year as an academic. A move to the University of Adelaide in 2003 saw the expansion of the sensory analysis role to cover oenology, viticulture and wine marketing degree programmes. In 2006 Dr Bowyer joined the commercial sector with Laffort Australia as the Australasian Technical Manager. In 2011 Dr Bowyer joined BHF Technologies as Group Oenologist.

He has been very active in the promotion of wine filterability analysis to the Australian wine industry. Dr Bowyer retains his association with the University of Adelaide as an Adjunct Lecturer to the School of Agriculture, Food and Wine.

Sterile (membrane) filtration accounts for an ever-increasing proportion of wine products, yet for some wines this remains a debated approach to packaging. Recent changes in membrane compositions, coupled with the use of wine additives such as tannins, yeast extracts, grape juice concentrate, gum Arabic and CMC, have warranted an examination of how best to improve filtration outcomes.

Since many of these additives are colloidal in nature they are not necessarily detected by the industry standard measurement of turbidity (NTU), yet they can and do have a significant impact on wine filterability index (FI). This has significant flow-on effects for both the winemaker and the packager.

This presentation will briefly overview different filtration approaches and their relative impacts on wine physical and sensory characteristics. Although there is no current Australian standard for measuring wine FI, different methods for doing so will be presented and critiqued. Measurement equipment will also be discussed in conjunction with the correct interpretation of filterability analyses, and caveats indicated. Vinpac International has used FI measurement for sterile filtration wines since July 2013. Some interesting figures from their vast FI measurement library will be presented, in addition to some valuable findings that they have made.

She has worked in Australia in the field of industrial refrigeration and HVAC for different companies and in different capacities and disciplines for over 20 years. During this time, she has gained an in-depth knowledge of the refrigeration and HVAC requirements for the food processing, chemical and pharmaceutical industries.

During her career Jannie has worked for component manufacturers, a synthetic refrigerant importer, a professional services company and an industrial refrigeration contractor. The experience gained during this time culminated in a keen interest in natural refrigerants and their wide range of applications.

Recently Jannie has joined the team at Gordon Brothers Industries as their Marketing Manager. Gordon Brothers is Australia’s oldest and largest industrial refrigeration and air conditioning provider, they helped pioneer ammonia refrigeration a 100 years ago.

Jannie’s role provides an ideal platform to promote the use of natural refrigerants and help to drive a sustainable refrigeration industry.

Recently Australia has signed up to a global agreement to reduce the consumption of Hydrofluorocarbons (HFCs) by 85% by 2036, and this phase-down will start on January 2018. This will mean a move away from HFCs refrigerants.

In looking for alternatives, we are presented with options of new synthetic refrigerants called Hydofluoroolefins (HFOs) or the natural refrigerants.

There are ongoing investigations on the safety and environmental impact of the new HFOs and looking back to the previous generations of synthetic refrigerants (CFCs and HCFCs), it is still too early to tell whether the new HFOs represent a long-term solution or not.

Therefore, natural refrigerants seem a better option as this point in time. Three of the natural refrigerants are hydrocarbons, carbon dioxide and ammonia. This presentation will provide information on the use of natural refrigerant chillers and refrigeration systems for wineries, concentrating on what the best application is for each type of natural refrigerant in terms of cost, energy efficiency and safety.

Colin’s focus with Schneider is to help customers to achieve key business outcomes focused on the sustainability, efficiency and traceability of operations through digital innovation and solutions.”

This session will discuss some of the key trends affecting consumer businesses, focusing on the emerging technology landscape throughout the value chain. We will focus on key concepts related to product traceability and serialisation, to meet your customers’ and regulatory requirements, asset reliability concepts, to optimise and reduce spend on maintenance practices, and options to improve energy use and efficiency of your facilities.”

After beginning his career at 3M as a Technical Service Engineer, Brendan moved into the business side of the company and now manages the 3M Separation and Purification Sciences Division. During his time at the division, Brendan has been responsible for overseeing the introduction of a few critical products to the 3M portfolio, as well as working closely with complex accounts on delivering the right filtration solution for their needs.

Brendan has a Honours degree in Science from the University of Sydney and an MBA from the Macquarie Graduate School of Management.

The contactors use a microporous hollow fibre membrane to add or remove gases from liquids. Liquid flows over the outside of the hollow fibres while a vacuum, strip gas, or both in combination, is applied to the inside of the fibre. The membrane is hydrophobic and allows direct contact between the gas and liquid stream without dispersion so by varying the relative pressures it is possible to add or strip gases very accurately.

Another benefit is the precise control that can be achieved. For example, rather than sparging large CO2 bubbles into a liquid Membrane Contactors diffuse the CO2 into the wine at a molecular level producing a much more controlled level of CO2 in the end product. As a result, less CO2 is required to achieve the same level of carbonation.

The design of the contactors is compact and modular allowing for a wide range of flows and the flexibility to expand the system in the future. The low pressure drop through the system means they can often be used in-line on existing systems without the need to upgrade the pumps.

Neil has widespread experience in the design and management of technical performance trials for a wide range of winemaking and packaging technologies and has worked extensively in new product development, both in the wine industry and in his previous role in the pharmaceutical industry.

Neil manages all packaging performance trials for the AWRI and has been responsible for the development of a number of key benchmarking programs for the wine industry.

This presentation will consider best practice bottling techniques, including efficient line set-up and control, minimising the impact of processing factors on wine quality and performance indicators that can be used to ensure that production stays on track.

John offers a leading-edge platform of service to bring industry, business and community together in order to protect, educate and encourage health, safety and wellbeing standards throughout the world.

He is focused on maintaining Pro-Visual’s edge as one of the most highly awarded publishing companies in Australia through working with key industry experts. Currently he influences over 40 industries in Australia & New Zealand with over 21 years of experience in these global markets.

He is aligned with all leading industry and governing bodies to raise the level of WHS, Health and Wellbeing, Education and food safety issues.

His belief is that it is everyone’s responsibility to ensure their workers are protected and he looks forward to spreading the word even further at a truly global level. John takes great pride in his achievements and the fact that every person is entitled to get home to their families the same way they left them.

John’s ability to lead and grow the company without losing touch with each and every employee is what makes him a seasoned professional whose expertise has helped the top 500 corporations develop a creative new approach to their marketing strategies.

Specialties: graphic design, leadership, sales training, marketing and contract negotiation, Member of the Institute of Company Directors. Pro-Visual is 100% Australian owned and made.

The 2016/17 edition focused on preventing and recognising symptoms of heat stress, manual handling safety procedures, including moving and stacking barrels, and machinery operation safety.

Displaying the Guide in wineries, vineyards and distilleries across Australia will serve as a constant visual reminder of the importance of health and safety and reducing potential hazards. While the printed format provides an easy reference point for workers, the guide is more than simply a poster.

Pro-Visual Publishing has combined print and digital to produce interactive print. By downloading the free Pro-Vis AR app wine industry workers will have access to 3D animations, videos and informative PDFs, ensuring they have the latest information and resources right at their fingertips. The interactive components on the guide are also engaging and useful to assist with in-house staff training.

The emergence of Augmented Reality within the wine industry is continuing to grow and shows immense potential for wine brands and winemakers, through AR apps.

Drawing on 20 years of leadership and team build experience a diverse range of industry sectors including Grocery, Pharmaceutical, Health and Fitness and trade related sectors her stories are not only fun and entertaining, but point to some very simple and logical strategies to make your business a better place to work.

At this year’s conference, she will be talking about a large employment project her business – Culturise – is driving.  The Difference Collective is an innovative platform for local – especially regional – communities and employers to engage with to support work experience and education for people from a range of backgrounds.  There is never any doubt that Jo’s session will leave you with strong food for thought about your business and how you can improve the quality of working life for you and those around you.

Smart manufacturing is driving new opportunities.

Advances in technologies such as the Internet of Things, are enabling devices to get smarter.

These intelligent devices can be easily integrated into a facility and provide access to information about energy usage in real time.

Energy monitoring and efficiency technologies are advancing their real-time data capabilities and mobility. To remain competitive organisations need to keep informed of the latest technology advances in power and energy management. To address this, Rockwell Automation has developed solutions to help monitor, manage and optimize energy usage to reduce overall energy costs

The 2016/17 edition focused on preventing and recognising symptoms of heat stress, manual handling safety procedures, including moving and stacking barrels, and machinery operation safety.

Displaying the Guide in wineries, vineyards and distilleries across Australia will serve as a constant visual reminder of the importance of health and safety and reducing potential hazards. While the printed format provides an easy reference point for workers, the guide is more than simply a poster.

Pro-Visual Publishing has combined print and digital to produce interactive print. By downloading the free Pro-Vis AR app wine industry workers will have access to 3D animations, videos and informative PDFs, ensuring they have the latest information and resources right at their fingertips. The interactive components on the guide are also engaging and useful to assist with in-house staff training.

The emergence of Augmented Reality within the wine industry is continuing to grow and shows immense potential for wine brands and winemakers, through AR apps.

Andrew completed a trade before completing a degree in Mechanical Engineering. He has since completed a Master of Business Administration.

Beside owning 3 businesses in Metal fabrication and Aviation he has practised as:

• a design engineer in metal products:
• a maintenance manager for a wine company
• a plant engineer for a major wine company specialising in bottling and packaging;
• a management consultant to brewing and wine businesses.

Andrew is currently the operations manager for Spring Gully Foods following their period of voluntary administration. Andrew is a past president of the Winery Engineering Association.

The challenge for winemakers and marketers is to have a container for their product that can be:

• Easily opened with low effort and no tools;
• Opened without sudden “boiling” of the product
• Re-sealed by a consumer wanting a classy product for another occasion;
• Kept in stock for long periods without CO2 leakage or oxygen ingress;
• Free from taints;
• A survivor to some dents;
• Free from bulging under pressure.
• Can be sealed into a bottle with standard bottling equipment.

Malcolm commenced at Programmed in 2010 as the Group General Manager (Health, Safety & Environment) and was charged with standardising the processes, system, practices, behaviours and culture across this geographically and culturally diverse organisation to deliver Zero Harm.

Since Malcolm took on this challenge, Programmed has defined and adopted their ZeroHarm culture across the group, introduced consistent governance processes around safety and has seen an 80%+ reduction in injury frequency rates and a 50% reduction in worker’s compensation costs.

Malcolm advises the Programmed Board on HSE matters including ensuring that the Board meets diligence obligations under the harmonised WHS legislation and is a member of the organisation’s Risk Committee.

On the strength of the results that have been achieved at Programmed, Malcolm has been approached by a number of Programmed customers to assist them with defining and implementing their own workplace safety improvement initiatives.

Malcolm brings 25+ years of experience in his chosen field and has worked across a variety of industries in this capacity, including: manufacturing, aviation, resources, and retail. Combining his extensive experience with strong facilitation skills and a supportive managerial style, Malcolm focusses on organisational and strategic development to successfully influence and help organisations integrate safety into operations as a key business imperative.

In this presentation, Malcolm will share how Programmed has captured the imagination of its operational teams with the vision that once you get past the human side of an injury that it is no more than an unplanned event. In turn, how by engaging people in a conversation about how they might be injured and taking steps to avoid these injuries work becomes more efficient. That is, good safety doesn’t just eliminate waste (for example reduced workers comp costs) but it adds value. In addition, the governance framework that Programmed has in place to oversee the Zero Harm journey will be shared.

Damien Rankine is currently the Research & Development Manager at Dominant, driving new product development and providing ongoing product quality to the business. Damien completed his Bachelor of Science in Chemistry, and subsequent PhD in Material Science, with Christopher Sumby at the University of Adelaide. In 2014, Damien joined Dominant and has been involved in the formulation of new leading-edge industrial, household and personal care products, which includes liquids, powders and tablets. Damien now leads the R&D team and enjoys using chemistry and new technology to find innovative approaches to real world problems. .Andrew is currently the operations manager for Spring Gully Foods following their period of voluntary administration. Andrew is a past president of the Winery Engineering Association.

Smart manufacturing is driving new opportunities.

Advances in technologies such as the Internet of Things, are enabling devices to get smarter.

These intelligent devices can be easily integrated into a facility and provide access to information about energy usage in real time.

Energy monitoring and efficiency technologies are advancing their real-time data capabilities and mobility. To remain competitive organisations need to keep informed of the latest technology advances in power and energy management. To address this, Rockwell Automation has developed solutions to help monitor, manage and optimize energy usage to reduce overall energy costs

The 2016/17 edition focused on preventing and recognising symptoms of heat stress, manual handling safety procedures, including moving and stacking barrels, and machinery operation safety.

Displaying the Guide in wineries, vineyards and distilleries across Australia will serve as a constant visual reminder of the importance of health and safety and reducing potential hazards. While the printed format provides an easy reference point for workers, the guide is more than simply a poster.

Pro-Visual Publishing has combined print and digital to produce interactive print. By downloading the free Pro-Vis AR app wine industry workers will have access to 3D animations, videos and informative PDFs, ensuring they have the latest information and resources right at their fingertips. The interactive components on the guide are also engaging and useful to assist with in-house staff training.

The emergence of Augmented Reality within the wine industry is continuing to grow and shows immense potential for wine brands and winemakers, through AR apps.