1:30 - 1:40 pm Dr. Christian Butzke ~ Welcome and Introduction 1:40 - 2:20 pm Dr. Bryce Rankine, Former Dean, Roseworthy Agricultural College, SA, Australia ~ Major Technical Advances in the Australian Wine Industry and the Contributing Role of Wine Analysis 2:20 - 2:55 pm Dr. Peter Schreier, Universit„t W?rzburg, Germany ~ Coupled Instrumental Techniques in Wine Flavor Analysis: From Gas Chromatography-Mass Spectrometry (GC-MS) to High Resolution Gas Chromatography-Isotope Ration Mass Spectrometry (HRGC-IRMS) 2:55 - 3:10 pm James Harbertson, University of California, Davis ~ Analysis of Tannins and Polymeric Pigments in Wines by a Combined Protein Precipitation and SO2 Bleaching Procedure 3:30 - 3:45 pm Dr. Peter Winterhalter, Technische Universit„t Braunschweig, Germany ~ Countercurrent Chromatography: A Versatile Tool for the Separation of Polar Wine Constituents on a Preparative Scale 3:45 - 4:25 pm Dr. Peter Hoj, Australian Wine Research Institute (AWRI), Glen Osmond, SA ~ The Haze Proteins of Wine-PR (Pathogenesis Related) Proteins Synthesized in a Coordinate Fashion Following the Onset of Veraison 4:30 - 5:30 pm Technical Projects Subcommittee Lab Proficiency Update with Dr. Christian Butzke
