Laboratory
1 - 12 / 33
VIEW
- 2
- 3
- 4
-
Impact of oak aging conditions on the oxidative stability of chardonnay and sauvignon blanc wines during bottle aging
Maria Nikolantonaki | University of Burgundy
-
Dealcoholization Techniques and their Effect on the Sensory Profile of Wine
Marco Li Calzi | Enolfactive, Italy
-
New Biotechnological Tools for Traditional Sparkling Wines
Sergi Ferrer | ENOLAB (BioTecMed) University of Valencia, Spain
-
Wine oxidation management: from chemical observations to technological innovation
Maurizio Ugliano | University of Verona, Italy
-
Alternatives for wine acidity in the frame of climate change: the case of fumaric acid as new oenological practicePierre-Louis Teissedre | ISVV, France
-
Protein extracts of Andean pseudocereals as alternative fining agents for red wines
Liudis Pinos-Ramo | University of Talca, Chile
-
Wine Dealcoholization: State of the Art and Effects on Chemical Composition
Maria Tiziana Lisanti | University of Naples Federico II, Naples
-
Organoleptic and freshness improvement with the use of non-Saccharomyces yeasts in white wines from warm climates
Carlos Escott | Universidad Politecnica de Madrid, Spain
-
Fermentation Problems and How to Avoid Them
Dominique Delteil | Consultant international oenologist, former scientific director of ICV
