Laura Donadoni began her career as a columnist and wine reporter for well-known Italian publications like Gambero Rosso and later hosted her own food and wine show on the Mediapason broadcasting network, the second largest private TV network in Italy. Upon moving to the U.S., she founded "The Italian Wine Girl" blog, which grew into an influential social media platform with more than 60,000 followers across Instagram, podcasts, and YouTube.In addition to founding La Com Wine Agency, a PR and communications firm, Laura contributes as a columnist to publications like The Tasting Panel and The SommJournal, and serves as an official reviewer for the Slow Wine guide. Laura’s work is characterized by her strong advocacy for ethics and transparency in journalism. She actively collects and shares stories, particularly focusing on women's experiences of discrimination within the wine industry, and is dedicated to promoting gender equality in this predominantly male sector through her writings, podcasts, and books.

Founder of the Wine Tasting Panel (WTP), Liu Yanlin has conducted over 300 weekly wine tasting events over the past decade, broadening the international perspective of her students. She has trained more than 300 wine professionals, with over 50 of them winning awards in domestic and international blind tasting competitions. In 2024, she organized the "Dragon Walk Universities" large-scale public wine tasting event, collaborating with faculty and students from 68 universities, hosting 253 sessions in the first half of the year. The event attracted 20,000 participants offline and 335,000 online, actively promoting the dissemination and promotion of wine culture.

Jennie Mack is the founder of the Asia Wine Service & Education Centre (AWSEC), established in 1994. AWSEC is the only diploma provider in Hong Kong, offering courses and exams from prestigious global institutions. With over 20 years of experience, Jennie has contributed to the wine industry not only as an educator but also as a judge, sommelier, and presenter at wine competitions and tasting panels. Her work has significantly shaped the wine culture in Asia, promoting a deeper appreciation and understanding of wine across the region.

Claudia Gacitúa is a highly respected wine educator in Chile, widely known for her dedication to advancing wine education and promoting Chilean wines on both national and international platforms. She teaches at Universidad Andrés Bello and has more than 20 years of experience in wine communication, blending her expertise in gastronomy and sensory experiences. Claudia is also the co-founder of MUV Chile (Association of Women in Wine), working to elevate the visibility and contributions of women in the wine industry. In addition to her educational work, Claudia has developed wine-related communication strategies, workshops, and events through her projects “Mesa Cultura“ and ”The Winederful“, aimed at enhancing the understanding and enjoyment of wine through storytelling and sensory engagement.Her passion for wine education is reflected in her leadership roles and her contributions to the next generation of wine professionals. She is highly regarded for her ability to communicate the emotional and cognitive dimensions of wine, making her a key figure in Chile's wine culture development.

Imada Miho developed Fukuchō Seafood Junmai (sold in the United States as “Seaside”). It uses a blend of kōji, with both the yellow version conventionally used in sake brewing along with white kōji, typically used in producing the distilled spirit shōchū. The Hybrid Kimoto brings another kind of individuality, based not on rice or kōji, but on the complexity of natural lactic acid bacteria. The kimoto process uses these bacilli as part of the very first step in the brewing process, making a fermentation starter or moto. It results in powerful, deep flavors, but requires a lot of skill and hard work, so in modern times it has largely been replaced by more efficient approaches. However, there are still breweries—like Imada Shuzō— that choose to use the older method for the stylistic variety it brings, while avoiding the risks of that delicate process to express all the charms and flavors of the style. Two years ago, the brewery undertook another challenge, creating a sake to pair with Sichuan huoguo hotpot. After a year of development, it fell on a sake that delicately balances powerful acidity and sweetness in Fukuchō To, limited to sales in China.

Rebecca Dolan is an Associate Professor at the University of Adelaide, focusing on marketing and consumer behavior in the wine industry. The NOLO category has experienced exponential growth in recent years, with Australia accounting for around 5 per cent of the global market share. Since mid-2023, winemakers have been able to trial their NOLO winemaking at the University of Adelaide and Australian Wine Research Institute’s facility at the Waite campus. To achieve this vision, academics from the Adelaide Business School, working in collaboration with the Faculty of Sciences, Engineering and Technology and industry partners, are conducting industry-focused research to produce, market and sell no- and low-alcohol (NOLO) wines that exceed consumer expectations. The research will leverage the resources and expertise of a consortium of industry stakeholders (from across the supply chain) and world-renowned researchers to address key NOLO winemaking challenges: microbial stability and shelf-life, flavour capture and re-use, mouthfeel and textural deficiencies, and the image of NOLO wine. This multi-faceted approach will deliver growth in global markets, and therefore economic benefits for the wine industry.

Through Denomination, Rowena Curlewis has brought her design philosophy to the global wine and spirits market. Her designs aim not only for visual appeal but also emphasize functionality and conveying brand culture. Rowena is committed to attracting consumers through innovative packaging design, helping brands stand out in a competitive market. Not only has she worked on brands like Penfolds and 19 Crimes, but she recently created the labels for Dolly Wines, the first wines released by legend Dolly Parton.Her innovative thinking and leadership have made Denomination a highly respected design company in the industry. In 2021, Denomination was granted Climate Neutral Certified status. As packaging designers, sustainability is high on their agenda, and Denomination now plays a key role in helping clients to develop more sustainable and innovative solutions for their brands. 2023 they helped launch the first ever label-less wine.

Patricia Freuler is a prominent figure in the Argentine wine industry and is committed to innovative wine production techniques. She owns and manages multiple wineries, including Tapiz in Uco Valley, Zolo in Luján de Cuyo, and Wapisa in the Río Negro region. Under her leadership, Wapisa has explored the concept of "coastal terroir" by aging wines underwater, reflecting a novel approach to wine maturation. This initiative not only reflects Patricia's innovative spirit but also her desire to produce wines with unique characteristics that embody the local terroir. The experiment showed promising results, where underwater-aged wines displayed rounder and fresher fruit notes compared to their cellar-aged counterparts. The success of this project has established Patricia as a forward-thinking leader in the wine industry, pushing the boundaries of conventional wine aging processes.

Communicator and head of Cru Vision, training and communication agency in the wine and food sector. For the constant commitment in the field of women's wine, messenger of this new philosophy of telling and interpreting the identity of the territory with quality wine. And for having conceived the ‘Donne smart’ project, a free food and wine training project for unemployed women with the aim of getting them back to work.

Mariana Onofri is known for her commitment to creating unique wines that reflect the distinct terroir of Mendoza. Together with her husband, Adan Giangiulio, she cultivates grapes in Desierto de Lavalle and Los Chacayes, Uco Valley. Her work emphasizes rescuing old vines and experimenting with lesser-known grape varieties. She produces wines with personality, breaking the traditional perception of Argentine Malbec as uniform. Notably, she has championed the use of Pedro Giménez, transforming its reputation from a class B grape to a versatile varietal used in quality wines.