Laboratory
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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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Assay to sensorially reveal “hidden” oxidation defects in non-volatile complexes
Mónica Bueno | LAAE-University of Zaragoza, 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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New Biotechnological Tools for Traditional Sparkling Wines
Sergi Ferrer | ENOLAB (BioTecMed) University of Valencia, Spain
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Wine oxidation management: from chemical observations to technological innovation
Maurizio Ugliano | University of Verona, Italy
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Alternatives for wine acidity in the frame of climate change: the case of fumaric acid as new oenological practicePierre-Louis Teissedre | ISVV, France
