2010 Budbreak Festival Judges
Head Judge - Pr. Pierre-louis TEISSEDRE
 Enologist from the Pharmacy Faculty of Montpellier and Doctor of the University Montpellier 1, he was in 1993 and 1994 Doctor associate of the University of California, Davis – USA in the department of Enology and Viticulture. Pierre-Louis TEISSEDRE is Full Professor in the Faculty of Enology of the University Bordeaux 2 and Adjunct Director of the UMR 1219 Œnologie (Mixed Research Unit) with the responsability of the Oenopro Group where he is directing the applied Chemistry Laboratory. Pierre-Louis TEISSEDRE is expert in the group of Technology and is the Scientific Secretary of the Commission «Safety and Health» of the International Wines and Vines Organization (OIV). He is specialized in the research field of grapes and wines phenolics compounds : qualitatives , sensorials and physiological, anlytical chemistry of grape and wine, wine quality during winemaking and ageing, food safety (contaminants) and health in the science of enology. He developed a lot of scientific collaborations at industrial and academic levels. He is author of more than 200 publications and communications in international journals with peer reviews and is co- inventor of 5 patents.
Name: TEISSEDRE Surname: Pierre-Louis 1st Class University Professor
Born the 20 of December 1963 in Montpellier - FRANCE
Military French Army from february 1986 to January 1987 in R.I.T.A. (Réseau Intégré de Transmissions Alliés) à Rastatt (R.F.A.) National Defense Bronze Medal in 1987.
Professional Adress:
Pr Pierre-Louis TEISSEDRE, Université Victor Segalen Bordeaux 2, Faculté d’Oenologie – UMR 1219 Œnologie – ISVV, Laboratoire de Chimie Appliquée, 210, chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon Cedex
France; Tél. : +33 (0)5 57 57 58 50; Fax : +33 (0)5 57 57 58 13; E-mail: p.teissedre@u-bordeaux2.fr
University Cursus:
-Bachelor in Applied Biology and Food Sciences- University of Montpellier II in 1985.
-Enologist National Diploma of the University Montpellier I- Pharmacy Faculty in 1989.
-French Research Master in Food Sciences, Nutrition ,Fermentation - University Montpellier II in June 1990.
-Ph.D of the University of Montpellier I in Food Sciences and Enology, Speciality Analytical Chemistry and Bromatology in April 1993, subject:
"Lead from grapes to wines- Origins- Evolutions- Forms- Levels".
-Award of Amorim Academy in 1993 for PhD thesis:"Lead from grapes to wines - Origins- Evolutions- Forms- Levels".
-Post-Doctorate in U.S.A.: Associate Doctor of the University of California, Davis in the Enology and Viticulture Department- laboratory of Professor Waterhouse in 1993-1994.
-Assistant-Professor in the Enology Department of the University Montpellier 1 september 1994 september 2005.
Univerist y Professor -FACULTE D’OENOLOGIE- UNIVERSITE BORDEAUX 2- since september 2005
-Head of Applied Chemistry Laboratory FACULTE D’OENOLOGIE – UNIVERSITE BORDEAUX 2
-International relations Head of FACULTE D’OENOLOGIE -Université Bordeaux 2
-Vice-Head of the UMR INRA1219 Research Mix Unit 0enology-Ampelology – Université Bordeaux 2 since April 2006.
-Scientific Head of European Institute on Wine, Health and Society from 1994 to 1999.
- French Expert and scientific secretary of the Nutrtion and Health Commission of the Wines and Vines International Office (O.I.V.) since 1994.
-Honor Award of Amorim Academy in 1995 with : A. Waterhouse, E. Frankel, J.B. German, R.L. Walzem,and A.J. Clifford for the Research work: "Phenolics in grapes and wines and Health"
Teaching topics: Composition and winemaking (Grapes-Wines) - Special Winemaking, Derivates and sub-products of grapes and wines, Analytical chemistry of musts and wines, Wine and Health ,
Research Topics : Sensorial aspects of tannins , Physiological effects on Human Health of phenolics and minerals compounds from wines, grapes and fruits, Nutrition and Analytical Chemistry in Enology.
 GRANT HOLDERGrant Holder has been a professor of Chemistry since receiving his Ph.D. in Analytical and Electrochemistry from the Georgia Institute of Technology in 1988, and a full Professor since 1999. Grant developed a commercial interest in wine as an complex problem in analysis and chemometrics (recognition of patterns in the evaluation of data) in the early part of 2001, and years later spearheaded an effort which created the first public-private mobile laboratory in the U.S. for the NC wine industry.
Grant was the creator and first director of an oenology, viticulture, and natural products group established to provide advanced analytical services to industries making use of technologies for value-addition and market distinction for plant-based products judged by quality. In addition, he and his Romanian counterpart, Lucian Georgescu, created the first transatlantic baccalaureate degree in Wine Production and Management with Universities in Europe. Grant’s professional activities involve consulting work with quality-based management, value-added science and marketing, tourism and related activities in South Africa, Europe, and China. His respect and understanding of wine has led him to many parts of the World where emerging economies are pouring resources into vineyards (table- and wine-grape) and, of course, wine production. As a consultant, he has successfully recreated his products in several areas of the U.S.
Grant has published and presented many times during his career, and is currently engaged in additional curriculum development projects with partners in Florida, and in the development of natural cosmetic based on grape and wine extracts. He is at this time penning a book on his experiences in rural China.
 ED WILLIAMS
Ed Williams spent 29 years as a newspaper reporter and editor and managed to incorporate writing about wine during the last 18 years of that career. He continues to freelance for various state and regional wine magazines, is the wine columnist for the Greensboro News & Record, is the editor of the N.C. Wine Journal, and has taught basic wine appreciation courses for UNCG. Ed, who currently works at Alamance Community College as Director of Public Information & Marketing, has dabbled in wine from Mateus to Mouton but pretty much plays at the Mondavi level these days.
CATHERINE RABB
 Catherine Rabb has owned several restaurants in Charlotte and was program chair for hotel and restaurant management at Central Piedmont Community College.
Rabb is a Certified Hospitality Educator, a Certified Specialist of Wine and a Certified Specialist of Spirits. She also holds a Sommelier Certification from the Court of Master Sommeliers. She has served as president of the Charlotte Mecklenburg Restaurant Association and was an American Culinary Federation Chapter Chef of the Year.
Rabb teaches Beverage Service and the Wine & Spirit Education Trust certification classes.
Degrees - BS, Psychology, University of South Carolina
|