[ 2017 PROGRAM ]
The 2018 program is still under development.
Blending Technical and Sciences
10:30 - Christophe Ollivier. Teacher in continuing education at ISVV & Winemaker Consultant. INSTITUT DES SCIENCES DE LA VIGNE ET DU VIN UNITÉ DE RECHERCHE INRA. BORDEAUX
Trends and News – Helpful tools during blending step
11:05 - Charlotte Gourraud. Development & Innovations Director. LAFFORT
Impact of certain oenological practices on the perception of wines' astringency
12:00 - Fernando Zamora. Researcher and Oenology Professor. UNIVERSITAT ROVIRA I VIRGILI
The base wine used to make german sparkling wines
12:30 - Michael Käufer MW. Technical Manager. SEKTKELLEREI AM TURM DEIDESHEIM-SPEYER GmbH
New Extraction Technologies: Presentation of the Company and Technologies for botanical extraction
14:00 - Brian Peters. Owner & MD of Timatic Ltd. EVER.
Infusion of Excellence. Practical presentation of ENO-TIMATIC Technology
14:45 - Mauro De Paola. Consultant R&D Ever Srl and Winemaking Consultant. EVER.
The blend of the Italian market to respond to the demand for different countries
16:30 - Giordano Zinzani. Winemaker executive responsible for regulations and oenological techniques. GRUPO CAVIRO
The favorite blends of the american market
17:00 - Anita Oberholster. Cooperative Extension Specialist in Oenology. UNIVERSITY OF CALIFORNIA, DAVIS
Use of dry wine extracts. A new revolution for structure improvement and to avoid sulfurous dose in wines
09:30 - Juan M.Irache. Professor of Pharmaceutical Technology. UNIVERSIDAD DE NAVARRA
No-Saccharomyces yeasts. Potentiality and diversity of aromatic expression to generate new and original wines
10:00 - David García. General Manager. LEV2050
Bordeaux the birth and technical expertise of blending
10:45 - Hervè Romat. Professor-Consultant in Bordeaux Sciences-Agro Teacher in continuing education at ISVV/Bordeaux University - International Winemaking Consultant. HERVE ROMAT CONSEIL
Bourdeaux the birth and technical expertise of blending
10:45 - Isabel Mijares. Wine Maker and International Wine Consultant. EQUIPO TEAM
New approaches to shape best blend up
11:20 - Christine Lagarde-Pascal, Enological Research VINVENTIONS
La Báscula Spanish wine range - when the whole is better than the sum of its parts
11:45 - Ed Adams MW. Director Bonfire Hill ltd. MALABARISTA & LA BÁSCULA WINES
The effect of using wood in the elaboration and wine aging of bulk wines
12:15 - Benoit Verdier. Director of Oenological Development. SEGUIN-MOREAU.
New membrane technologies to face climate changes and improve wine quality
14:00 - Laura Cugini. Winemaker and Vason Group Communication Manager. VASON GROUP.
My best blends wines…in a great restaurant
14:30 - Frank Smulders MW. Master of Wine and International Consultant.
The mouth-drying sensation in red wines
15:00 - Xabier Kamio. Founding partner of AZ3 and Wine Making Consultant. AZ3 OENO
15:30 - Maurice Chassin. Tasting expert. MEMBER OF INSTITUT DE DEGUSTATION DE TOURS