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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
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Sensory effect of amino acids in wine
Damian Espinase Nandorfy | Australian Wine Research Institute-AWRI, Australia
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The pinking in white wine: are certain antioxidants involved?
Daniela Fracassetti | University of Milan, Italy
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New Biotechnological Tools for Traditional Sparkling Wines
Sergi Ferrer | ENOLAB (BioTecMed) University of Valencia, Spain
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Champagne: the mysteries of efferve-science
Gérard Liger-Belair | University of Reims Champagne-Ardenne, France
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Wine oxidation management: from chemical observations to technological innovation
Maurizio Ugliano | University of Verona, Italy
