Protein instability

We will have two presentations of about 25 min from Dr. Richard DeScenzo from ETS laboratories, who will address protein stability and haze formation as it impacts the wine production process. This presentation will be followed by a presentation from Dr. Belinda Kemp from NIAB in UK who will present some of her research on proteins involved in sparkling wines. After the presentations, we will discuss and answer any questions from the audience with grape and wine industry member, Anne Zwink (Soldier Creek Winery, IA).