Dr. Peter Salamone has broad experience in the Wine Industry and Industrial Biotechnology both in production settings with E&J Gallo Winery and Diageo Chateau & Estate Wines as well as many years of wine industry service experience as an American Vineyard Foundation reviewer on both the Enology and Germplasm & Breeding Committees, a board member of the Sonoma County Wine Technical Group and career roles with enological product and enzyme suppliers. Coupled with his diverse production winery exposure Dr. Salamone’s interdisciplinary education at the plant biochemistry-based Institute for Biological Chemistry at Washington State University, extensive wine and biotech industry experience spanning enology, plant science, fermentation, microbial physiology, molecular biology, enzymology and productive collaborations with innovative industry scientists uniquely position him to make substantive and lasting contributions to the industry.
Gordon and his wife Marjorie founded ETS in 1978. He has been continuously involved in the wine industry through a number of associations and leadership roles. Gordon is a past president of the Pacific Southwest Section of the Association of Official Analytical Chemists, a past chair of the American Society of Enology and Viticulture Technical Projects Enology Committee, a member of the American Society of Enology and Viticulture Technical Projects Analytical Quality Committee, and is a member of the Wine Institute Technical Projects Committee.
Dr. Richard DeScenzo received his master's in plant pathology and Ph.D. in plant biology at the University of New Hampshire, and conducted his postdoctoral studies on disease resistance genes in barley with the USDA-ARS at Iowa State University. He spent 10 years conducting research on grape genomics, development of molecular diagnostics and fermentation monitoring in the wine industry prior to joining the ETS team. Dr. DeScenzo is the microbiology group leader for ETS Laboratories. ETS provides a range of microbiological analysis for problems occurring during the winemaking process, using a combination of classical microbiology methods and molecular biology techniques. In addition to developing improved diagnostics for the wine industry, Rich focuses on helping clients with a wide range of winemaking problems.