Wine aging
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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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Innovative methods of extracting mannoproteins from lees and accelerating autolysis
Alberto De Iseppi | Università di Padova; Antonio Morata | Universidad Politécnica de Madrid
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The effect of CMC and sucrose addition at dosage stage on the foam of sparkling wine
Matteo Marangon | University of Padova
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Modelling of phenol distribution and oxygen permeation of oak casks
Antonio Tirelli | Università di Milano, Italy
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Wine-Oxygen-Antioxidants: How to address more effectively the winemaker choices
Piergiorgio Comuzzo | Dipartimento di Scienze Agroalimentari, Ambientali ed Animali, Università di Udine, Italy
