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Dealcoholised wines
Vicente Ferreira, LAAE, University of Zaragoza | Silvia Cedeño Daguerre, Bevzero | Guadalupe Pérez-Olivares Nieto, Centrolab | Hugo Montoiro Allué, Foss
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Bioprotection in winemaking
Isabelle Masneuf-Pomarède, Univ. Bordeaux, Bordeaux INP, Bordeaux Sciences Agro | Victor Puente Lopez, Laffort
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Manseng Noir: an alternative red grape variety for low-alcohol wines with a robust structure and soft tannins
Francisco Carrau | University of Montevideo, Uruguay
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Assay to sensorially reveal “hidden” oxidation defects in non-volatile complexes
Mónica Bueno | LAAE-University of Zaragoza, Spain
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Smart Sensing for Smart Decisions: the path to a data driven wine industry
Raul Morais dos Santos | University of Trás-os-Montes & Alto Douro, Portugal
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Non-Saccharomyces yeasts: a key tool to improve wine quality in a context of global warming
Antonio Morata | Universidad Politécnica de Madrid, Spain
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Grafting and pruning – Yes, connection matters
Gonzaga Santesteban | University pubblica di Navarra, Spain
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Impact of oak aging conditions on the oxidative stability of chardonnay and sauvignon blanc wines during bottle aging
Maria Nikolantonaki | University of Burgundy
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Dealcoholization Techniques and their Effect on the Sensory Profile of Wine
Marco Li Calzi | Enolfactive, Italy
