For the first time, the Summit partnered with the APEC Wine Regulatory Forum (WRF), which proved to be a most useful collaboration. On May 23, the WRF's Working Group on Enhanced Risk Controls conducted a training workshop for laboratory managers, covering issues related to quality and methods in laboratories. The training reviewed the underlying chemistries, methodologies, and best practice for the analysis of a number of core parameters used for the assessment of wine: sugars in wine, titratable acidity, alcohol and total sulfur dioxide.
Participants were encouraged to add their own experiences and observations with the aim of having a shared and unified set of best practices. Each training module followed the outline below:
- Chemical entities relevant in the wine matrix;
- Typical units used in different economies;
- Typical/expected accuracy with reference to international proficiency programs;
- Standard methods; and
- Practical applications:
- Typical precautions required for analytical accuracy and precision;
- Common issues / interferences;
- Best practice quality assurance;
- Trouble shooting.
- Presentations on the role of science in wine regulation were made by the eight new Summit participants (Chile, Georgia, Indonesia, Japan, Malaysia, Peru, Thailand, Viet Nam). The other six countries provided brief updates;
- A review of a possible Model Wine Standard and the recent WWTG paper, "Microbiologically, Wine Is a Low Food Safety Risk Consumer Product;"
- Working Group project reports on avoiding unnecessary analysis, analytical method quality, laboratory quality, authenticity and counterfeit, expression of limits, minimizing trade barriers and good enological practices;
- Developments in other key international wine organizations including the WWTG, Codex Alimentarius, FIVS, OIV and the WRF; and
- A tour of two local small and medium sized winemaking facilities to provide hands-on technical assistance that will enhance the capacity and knowledge of regulators and laboratory managers and increase their ability to efficiently ensure food safety.
- "Avoidance of Unnecessary Analysis" (Principle 1), by identifying analyses that are not based on appropriate risk assessment;
- "Regulatory Cooperation" (Principle 3), by demonstrating how to establish appropriate tolerances in the reporting of test results;
- "Validation of Analytical Methods" (Principle 9), by demonstrating the best practice performance of Validated Analytical Methods; and
- "Measurement Uncertainty" (Principle 11), by demonstrating how analytical results should be interpreted in the light of such uncertainty.