Home Industry News Releases Enartis USA Announces Phenolic Seminar Series

Enartis USA Announces Phenolic Seminar Series

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Windsor, CA – 1/13/2017 – Enartis USA is pleased to announce “The Phenolic Series.” During these three seminars, we will bring winemakers, researchers and wine technologists to share their knowledge and experience and provide attendees with methods and technologies to tackle the main questions raised when dealing with tannins, color and oxygen in wine.

This series will use a practical approach in order to deliver the most useful information about phenolic compounds in grapes and wine. Enartis offers this seminar to create a more complete understanding about the key chemical processes and technical tools that maximize wine color, enhance structure, improve mouthfeel and prevent oxidation.

Dates and Locations

The Phenolic Seminar I – Tannins, From Grapes to Wine

January 18, 2017, 8:30am-3:00pm
Fountaingrove Inn, Santa Rosa, CA

The Phenolic Seminar II – Color: From Grapes to Wine

March 29, 2017, 8:30am-3:00pm
Paso Robles area

The Phenolic Seminar III – Oxygen: Oxidation, Prevention and Benefits

May 15, 2017, 8:30am-3:00pm
Napa/Sonoma area

The Phenolic Seminar I – Tannins: From Grapes to Wine

Please join us for the first seminar of the series to learn about tannin chemistry, their development in grapes and their impact on wine color and mouthfeel. Get the latest updates on tannin analysis and application in wine. Schedule below:

Moderator Dr. Hend Letaief, Technical Director, Enartis USA

Overview of grape tannin chemistry, Dr. James A. Kennedy, Adjunct Professor, Department of Viticulture & Enology, UC Davis and Vice President, Polyphenolics and Concentrate, Constellation Brands

Tannin development in the vineyard, James Campbell, Graduate student researcher for Dr. James Kennedy, Agricultural and Environmental Chemistry Graduate Group, UC Davis

Overview of hydrolysable tannin chemistry Dr. Alejandra Solis, Technical Specialist, Enartis USA

Extraction of grape tannin into wine and interaction with wine components Dr. James A. Kennedy, Adjunct Professor, Department of Viticulture & Enology, UC Davis and Vice President, Polyphenolics and Concentrate, Constellation Brands

Tannins and polysaccharides: impact on mouthfeel (Tasting included) Eglantine Chauffour, Product Specialist, Enartis USA

Moderator Clark Smith, WineSmith Wines & Consulting

Tannin measurement: what metrics are useful for winemakers? Dr. Hend Letaief, Technical Director, Enartis USA

Winemaker Panel: When do we need to add tannins to wine and why?

  • Ana Diogo Draper, Director of Winemaking at Artesa Winery, Napa Valley
  • Adam Popp, Winemaker at O’Neil Vintners & Distillers, Central Valley
  • John Rivenburgh, Winemaker and Consultant at Rivenburgh Wine, Texas

Click here for registration information.

About Enartis USA:

Beginning as the pioneering Vinquiry Wine Laboratory in the early days of the modern US wine industry, Enartis USA is now a leading supplier to the North American Wine Industry. In addition to the high-quality analytical services provided by its network of laboratories, Enartis USA is a leading supplier of winemaking products and laboratory supplies.

The ISO 17025:005 Accreditation of our main laboratory verifies the high-quality of analytical services that we provide our clients, which range from basic chemistry testing to most recent techniques such as Real Time Quantitative PCR (RT-qPCR), a molecular biology technique for the detection of spoilage microorganisms, and grape and wine phenolic analysis (Phenolic Fingerprint), among many others.

In January of 2009, we became part of the multi-national company Esseco Group, which manufactures the Enartis range of premium winemaking products. Being part of the world leading manufacturer of winemaking products has allowed us to incorporate the technologically advanced Enartis range into our extensive product offerings, as well to develop tailored solutions for the US wine industry. Enartis USA is a leading supplier of winemaking products, with the capability to meet the needs of wineries of all sizes.

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