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Enoforum USA - Conference Speakers

MAY 4-5, 2021 | Online Event

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.

Click here to register 
 

SPEAKERS

Pau ROCAPau 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 ARENZANALucia 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 ISEPPIAlberto 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 Marie-Charlotte COLOSIO - Institut Français de la Vigne et du Vin (France)

Selection and screening of yeasts for Sauvignon Blanc wines

 

 

 

Anne FLESCH Anne FLESCH - Fermentis

Influence of yeast strains and fermentation parameters on Sauvignon Blanc aromatic profiles

 

 

Piergiorgio COMUZZOPiergiorgio 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 ZANELLAGianmaria ZANELLA, Enologica Vason – VasonGroup (Italy)

From Fermentation Onward: Management of Wines With Low Levels of Conventional Antioxidants

 

 

Marco LI CALZIMarco LI CALZI, Enolfactive (Italy)

Contactor membranes: innovation in the management of gases throughout winemaking process. Focus on O2 and S compounds

 

 

Andrew CLARKAndrew CLARK - Charles Sturt University (Australia)

Measurement and Behavior of Cu Forms in Wine

 

 

 

Jasha KARASEKJasha KARASEK - Enartis USA

Impact of Copper-Bound Sulfide Removal on Wine Shelf Life

 

 

 

Matteo MARANGONMatteo MARANGON, University of Padova (Italy)

Protein instability in wine: a review

 

 

 

Remi SCHNEIDERRemi SCHNEIDER, Oenobrands (France)

Rapidase Proteostab application in winemaking to achieve protein stability of the wine

 

 

Carlos F. GONZALEZCarlos F. GONZALEZ, Texas A&M University

Phage Mode of Action against Pierce’s Disease in Vineyards

Published on 04/13/2021
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