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The Art of Blending Wine

20th & 21st November 2017

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HomeProgram

[ Program ]

Please note that all programming is subject to change and power failures without prior advice.

FRANCE

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

FRANCE

Trends and News – Helpful tools during blending step

11:05 - Charlotte Gourraud. Development & Innovations Director. LAFFORT

SPAIN

Impact of certain oenological practices on the perception of wines' astringency

12:00 - Fernando Zamora. Researcher and Oenology Professor. UNIVERSITAT ROVIRA I VIRGILI

GERMANY

The base wine used to make german sparkling wines

12:30 - Michael Käufer MW. Technical Manager. SEKTKELLEREI AM TURM DEIDESHEIM-SPEYER GmbH

UK

New Extraction Technologies: Presentation of the Company and Technologies for botanical extraction

14:00 - Brian Peters. Owner & MD of Timatic Ltd. EVER.

ITALY

Infusion of Excellence. Practical presentation of ENO-TIMATIC Technology

14:45 - Mauro De Paola. Consunltant R&D Ever Srl and Winemaking Consultant. EVER.

ITALY

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

FRANCE

Argentinian grape varieties to achieve the perfect international blend

17:00 - Michel Rolland. International Wine Making Consultant.

 
USA

The favorite blends of the american market

09:00 - Anita Oberholster. Cooperative Extension Specialist in Oenology. UNIVERSITY OF CALIFORNIA, DAVIS

SPAIN

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

SPAIN

No-Saccharomyces yeasts. Potentiality and diversity of aromatic expression to generate new and original wines

10:00 - David García. General Manager. LEV2050

France

Bourdeaux the birth and technical expertise of blending

10:45 - Hervè Romat. Blending Professor at the Agricultural College in Bourdeaux and International Consultant. HERVÈ ROMAT CONSEIL

SPAIN

Bourdeaux the birth and technical expertise of blending

10:45 - Isabel Mijares. Wine Maker and International Wine Consultant. EQUIPO TEAM

FRANCE

New approaches to shape best blend up

11:20 - Christine Lagarde-Pascal,  Enological Research VINVENTIONS

UNITED KINGDOM

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

FRANCE

The effect of using wood in the elaboration and wine aging of bulk wines

12:15 - Benoit Verdier. Director of Oenological Development. SEGUIN-MOREAU.

ITALY

New membrane technologies to face climate changes and improve wine quality

14:00 - Laura Cugini. Winemaker and Vason Group Communication Manager. VASON GROUP.

HOLLAND

My best blends wines…in a great restaurant

14:30 - Frank Smulders MW. Master of Wine and International Consultant.

SPAIN

The mouth-drying sensation in red wines

15:00 - Xabier Kamio. Founding partner of AZ3 and Wine Making Consultant. AZ3 OENO

FRANCE

Coupage mechanism

15:30 - Maurice Chassin. Tasting expert. MEMBER OF INSTITUT DE DEGUSTATION DE TOURS