Wine aging
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The pinking in white wine: are certain antioxidants involved?
Daniela Fracassetti | University of Milan, Italy
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Wine oxidation management: from chemical observations to technological innovation
Maurizio Ugliano | University of Verona, Italy
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Protein extracts of Andean pseudocereals as alternative fining agents for red wines
Liudis Pinos-Ramo | University of Talca, Chile
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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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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
