Pre-fermentation/maceration
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Sensory effect of amino acids in wine
Damian Espinase Nandorfy | Australian Wine Research Institute-AWRI, Australia
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A new bioadjuvant for protein stability in wine
Paola Domizio | University of Florence, Italy
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Controlling extraction and phenolic reactions during red winemaking
Dominik Durner | University of Applied Sciences Kaiserslautern, Germany
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Acidification Biotechnologies: how to improve pH and freshness while reducing SO2
Antonio Morata | Universidad Politécnica de Madrid (Spain)
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Most recent advances in sparkling wine production
Daniela Fracassetti | University of Milan, Italy







