Dr Andrew Clark is a Senior Lecturer at Charles Sturt University (Wagga Wagga), and Senior Researcher with the National Wine and Grape Industry Centre (NWGIC). He completed his undergraduate) and PhD studies at The University of Melbourne, with the latter focusing on analytical chemistry applied to oxidation-induced wine spoilage processes. He commenced his position at Charles Sturt University in 2001. His research interests include general wine oxidation/reduction chemistry, compositional measures of wine, metal speciation/fractionation techniques and their application to predict the metal-induced spoilage of wine, the impact of light on wine and the use of ascorbic acid in wine. Andrew will address The colorimetric measurement of free and bound forms of copper in white wine in Session 9. Fresh Science B on Wednesday.