ENOFORUM, the largest technical-specific wine industry event in Europe, takes place every other year attracting over 2,000 attendees from Italy, Spain, and Portugal and brings together over 1,900 technicians with 70 research groups and 40 leading companies over a 2-year cycle.
The only event that brings together producers, technicians, oenologists, agronomists, researchers, and technology suppliers, to stimulate the creation and development of innovation in the wine sector is now coming to the United States as Enoforum USA.
Pau ROCA, General Director of OIV – The International Organization of Vine and Wine
OIV activities to foster innovation and development of the global grape and wine industry
Lucia GONZALEZ ARENZANA, Institute of Grapevine and Wine Science (ICVV), La Rioja (Spain)
Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood
Alberto DE ISEPPI – Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova (Italy)
Mannoprotein extracts from wine lees: characterization and impact on wine properties
Marie-Charlotte COLOSIO – Institut Français de la Vigne et du Vin (France)
Selection and screening of yeasts for Sauvignon Blanc wines
Anne FLESCH – Fermentis
Influence of yeast strains and fermentation parameters on Sauvignon Blanc aromatic profiles
Piergiorgio COMUZZO, Università degli studi di Udine (Italy)
Emerging Technologies for the Extraction of Compounds from Yeast and the Production of New Concepts of Yeast Derivatives
Gianmaria ZANELLA, Enologica Vason – VasonGroup (Italy)
From Fermentation Onward: Management of Wines With Low Levels of Conventional Antioxidants
Marco LI CALZI, Enolfactive (Italy)
Contactor membranes: innovation in the management of gases throughout winemaking process. Focus on O2 and S compounds
Andrew CLARK – Charles Sturt University (Australia)
Measurement and Behavior of Cu Forms in Wine
Jasha KARASEK – Enartis USA
Impact of Copper-Bound Sulfide Removal on Wine Shelf Life
Matteo MARANGON, University of Padova (Italy)
Protein instability in wine: a review
Remi SCHNEIDER, Oenobrands (France)
Rapidase Proteostab application in winemaking to achieve protein stability of the wine
Carlos F. GONZALEZ, Texas A&M University
Phage Mode of Action against Pierce’s Disease in Vineyards
