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Controlling extraction and phenolic reactions during red winemaking
Dominik Durner | University of Applied Sciences Kaiserslautern, Germany
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Climate change and viticulture: a necessary reconsideration?
Stefano Poni | Università Cattolica del Sacro Cuore
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Organoleptic and freshness improvement with the use of non-Saccharomyces yeasts in white wines from warm climates
Carlos Escott | Universidad Politecnica de Madrid, Spain
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Fermentation Problems and How to Avoid Them
Dominique Delteil | Consultant international oenologist, former scientific director of ICV
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Acidification Biotechnologies: how to improve pH and freshness while reducing SO2
Antonio Morata | Universidad Politécnica de Madrid (Spain)
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Effect of soil chemical-physical parameters on the polyphenolic and volatile composition of Nero d’Avola red wines
Paola Bambina | University of Palermo (Italy)
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Good Oxygen Management Practices to Improve Wine Sensory Profile
Dominique Delteil | Consultant international oenologist, former scientific director of ICV
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Most recent advances in sparkling wine production
Daniela Fracassetti | Università di Milano
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The future of winemaking: the role of scientific research
Luigi Moio | Presidente OIV