The Mathematics and Statistics Industry Study Group conference has brought together industry and mathematical minds to tackle practical problem-solving. One of the questions they faced was an issue that has vexed wine connoisseurs and quaffers for some time: how to transport wine without compromising its quality.

"Often when wine is being transported it could be out on the docks in a container in the sun and when it is left at high temperatures the effect on the wine is not good," said wine expert Philip Giesbertz.

Using mathematical models, the group studied the effects of heat on taste, quality and longevity.

"The ballpark figure we have is that at 40 degrees, wine goes off 200 times faster than it would if it were stored in normal conditions in a wine cellar," said moderator Geoff Mercer of the University of NSW Australian Defence Force Academy.

University of Wollongong Associate Professor Tim Marchant said the conference had been wonderful for the university's staff and students, allowing students to learn about "real industry problems and see first hand what companies do".