Towards Best Practice through Innovation in Winery Processsing
Date: 17/10/2007
Venue: Brenton Langbein Theatre, Tanunda, South Australia
Editors: Malcolm Allen, Wendy Cameron, Russell Johnstone and Philippa Pattison
Pages: 52
Proceedings of a seminar held at the Brenton Langbein Theatre, Tanunda, South Australia on 17 October 2007
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Application of quality measures in winery processing – Challenges and opportunities
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Decanters – Fewer processing steps, more value
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Fermentation management at Casella Wines
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Focus on grape quality and managing alcohol levels using the best of both worlds: Viticulture and technology
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Generating
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Innovation as a path to sustainability
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Maximising the power of your Supply Chain
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Membrane processing across the vinification chain
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Membrane technology for moderation of alcohol content
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Potassium and the land application of winery wastewater
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Strategic Directions Group – The role of process in innovation
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Targeting 1:1 wine to water ratio
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The impact of winery design on processing efficiency and wine quality
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Viticultural practices to moderate wine alcohol content
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Wastewater: Tackle the source, not the symptom
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