Renaissance Yeast Inc. to Present on H2S-preventing Yeast Technologies at 17th Annual Enology & Viticulture Conference Penticton, BC, Tuesday, July 19

Eleni Kinti of Renaissance Yeast Inc. will present an hour-long industry seminar on low-H2S yeast technologies to prevent hydrogen sulfide (H2S) contamination of wine at the 17th Annual Enology & Viticulture Conference in Penticton, BC on Tuesday, July 19.  This annual conference is organized by the BC Wine and Grape Council.

Ms. Kinti’s presentation is entitled “A practical comparison of low-H2S yeast technologies” and will take place Tuesday, July 19 from 3:00 pm to 4:00 pm. During this educational seminar Ms. Kinti will present comparative research analyses on low-H2S yeast technologies that prevent H2S from forming during wine fermentation.

Elini Kinti, MSc, staff oenologist with Renaissance Yeast Inc., comes from Greece where she completed her Bachelors degree in Oenology and Beverages Technology in Athens. She continued her studies in Bordeaux, France where she obtained her Masters of Science in Viticulture and Oenology.  In 2007 she moved to Italy where she lived for seven years and worked in the wine industry in production and in sales and promotion of wines. She obtained her second Masters degree in Enology and Marketing, but never left close contact with the production field as she was collaborating with different wineries in the north and south of the country. She has worked in vintages around Europe (Spain, France, and Greece) followed by vintages in California, New Zealand and most recently Canada in the Okanagan Valley in 2014. Most recently, over the last two years she has been working with the Renaissance team as an oenologist.

Ms Kinti and Gusmer Enterprises representatives will also be available to answer questions during the conference at the Gusmer exhibit booth. Gusmer (gusmerenterprises.com) is Renaissance Yeast’s exclusive distributor for the U.S. and Canada. For more information on the conference, please visit http://www.bcwgc.org/conference.

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