Art Caputi was Vice President of Technical Services with the largest winery in the world.  Highlights of his extensive career include:

• publishing over 30 scientific papers and holding several patents. 

• receiving the Merit Award of the American Society for Enology and Viticulture, the Award of Merit of the OIV (Office International de la Vigne et du Vin) and the Industry Award of the Enology program at California State University, Fresno. 

• editing the American Journal of Enology and Viticulture and the chapter on wine analysis in the Official Methods of Analysis of AOAC International

• being a member of the Industry Advisory Council for the Department of Viticulture and Enology at UC Davis

• chairing the Wine Institute Technical Committee

• heading numerous Wine Institute subcommittees dealing with a large variety of state and federal regulatory agencies.

Tom Kramling was Director of Winemaking, Dry Wines with the largest winery in the world.

• BS degree, California State University, Fresno  Enology.

• MS degree, University of California, Davis  Food Science with an option in Enology.

• Published papers in the American Journal of Enology and Viticulture.

• Received the Aluminus of the Year award  California State University, Fresno  Enology program.

Extensive background in all aspects of winemaking including:.

• Experience handling table wine blends from the vineyard to the bottle.

• Responsibility for the winemaking activities at the largest crushing and finishing plant in the world including the scheduling of grapes for crushing into their appropriate wine programs

Rich Morenzoni was Director of Microbiology for the largest winery in the world.

• Bachelor of Science in Food Science and Technology from the University of California, Davis

• PhD in Microbiology, University of California, Davis

• President, American Society for Enology and Viticulture

• Board of Directors, American Society for Enology and Viticulture

• Assistant Editor, American Journal of Enology and Viticulture

• Biological aspects of wine production in large as well as small facilities

  • Yeast and bacteria and their relationships to wine production and wine quality

  • Sanitation aspects of winemaking from grape to bottle

  • Troubleshooting the biology of wines, yeast fermentations and malolactic fermentations

  • Sterile bottling techniques, both physical and chemical

  • Tank fermentations, barrel fermentations and laboratory fermentations

  • Alcoholic fermentation adjuncts

  • Biological wine spoilage, causes and effects

• Chemical aspects of winemaking

  • Microscopic identification of contaminants

  • Metabolically derived undesirable wine components

  • Juice chemistry vs. fermentation parameters

  • Wine chemistry vs. spoilage parameters

• Miscellaneous

  • Design and implementation of experimental and production protocols

  • Data handling and interpretation