Discover our speakers and find out detailed information about who they are and the topic they will cover
Dirceu Vianna Jr. MW
CEO
Vianna Wine Resources
Vianna Wine Resources
CONSUMER PREFERENCE OF NEW ZEALAND CHARDONNAY STYLES – A UK CASE STUDY
Pr. James Osborne
Associate Professor/ Enology Extension Specialist
Oregon Wine Research Institute, Dept. Food Science and Technology
Oregon Wine Research Institute, Dept. Food Science and Technology
THE SURPRISING CONTROL OF MALOLACTIC BACTERIA ON BRETTANOMYCES
Dr. Sibylle Krieger-Weber
R&D Bacteria Manager
Lallemand Oenology
Lallemand Oenology
THE SURPRISING CONTROL OF MALOLACTIC BACTERIA ON BRETTANOMYCES
Nathalie Sieczkowski
Specific Inactivated Yeasts R&D Manager
Lallemand Oenology
Lallemand Oenology
MANAGING FRESHNESS AND LONGEVITY IN WHITE AND ROSE WINES
Dr. Benoît Divol
Head of the Department of Viticulture and Oenology
Institute of Wine Biotechnology, Stellenbosch
Institute of Wine Biotechnology, Stellenbosch
TAPPING INTO THE DIFFERENT POTENTIALS OF NON SACCHAROMYCES BIODIVERSITY
Anthony Silvano
Wine yeasts product manager
Lallemand Oenology
Lallemand Oenology
TAPPING INTO THE DIFFERENT POTENTIALS OF NON SACCHAROMYCES BIODIVERSITY
Javier Téllez Quemada
LalVigne R&D Manager
Lallemand Oenology
Lallemand Oenology
IMPROVE GRAPE QUALITY FROM VERAISON WITH THE APPLICATION OF YEAST DERIVATIVES
Dr. Florian Bahut
R&D Project Manager
Lallemand Oenology
Lallemand Oenology
MANAGING FRESHNESS AND LONGEVITY IN WHITE AND ROSE WINES
Anne Ortiz-Julien
Yeasts R&D Manager
Lallemand Oenology
Lallemand Oenology
EXPRESS THE FULL AROMATIC POTENTIAL OF CHARDONNAY WINES THROUGH YEAST TAILORED NUTRITION
José Maria Heras Manso
Technical Manager
Lallemand Oenology
Lallemand Oenology
EXPRESS THE FULL AROMATIC POTENTIAL OF CHARDONNAY WINES THROUGH YEAST TAILORED NUTRITION
Sarah Benson
Wine Buyer
Co-Op
Co-Op
CONSUMER PREFERENCE OF NEW ZEALAND CHARDONNAY STYLES – A UK CASE STUDY
Fabrizio Battista
R&D Project Leader for Viticulture applications
Lallemand Oenology
Lallemand Oenology
IMPROVE GRAPE QUALITY FROM VERAISON WITH THE APPLICATION OF YEAST DERIVATIVES