Yeasts and fermentations
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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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Bioprotection in winemaking
Isabelle Masneuf-Pomarède, Univ. Bordeaux, Bordeaux INP, Bordeaux Sciences Agro | Victor Puente Lopez, Laffort
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Manseng Noir: an alternative red grape variety for low-alcohol wines with a robust structure and soft tannins
Francisco Carrau | University of Montevideo, Uruguay
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Non-Saccharomyces yeasts: a key tool to improve wine quality in a context of global warming
Antonio Morata | Universidad Politécnica de Madrid, 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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Sensory effect of amino acids in wine
Damian Espinase Nandorfy | Australian Wine Research Institute-AWRI, Australia
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Organoleptic and freshness improvement with the use of non-Saccharomyces yeasts in white wines from warm climates
Carlos Escott | Universidad Politecnica de Madrid, Spain
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Fermentation Problems and How to Avoid Them
Dominique Delteil | Consultant international oenologist, former scientific director of ICV
