Laboratory
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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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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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The role of Nitrogen and Copper in the prevention and treatment of wine reduction off-flavour
Marco Li Calzi | Enolfactive, Italy
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Protein instability in white wines: Mechanism of formation and methods for predicting it
Matteo Marangon | University of Padova, Italy
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Late ripening cell death and shrivel in Shiraz
Steve Tyerman | Faculty of Sciences, The University of Adelaide, Australia
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Quantification and determination of phenolic compounds by non-invasive methods and multimodal interactions in red wines.
Jose Luis Aleixandre-Tudo | Università di Stellenbosch, Sud Africa; Arianna Ricci | Università di Bologna; Paola Piombino | Università Federico II di Napoli
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A new life for winemaking lees: from waste to photovoltaics
Manuel Meneghetti | Università Ca’ Foscari Venezia
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Application of Vis–NIR Hyperspectral Imaging for prediction of flavonoids, anthocyanins and soluble solids content in table grapes
Mario Gabrielli | École Supérieure d’Agriculture, Francia
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Wine authenticity based on High Resolution Melting
Paula Martins-Lopes | University of Tras-os-Montes and Alto Douro, Portogallo
