1 - 12 / 148
VIEW
- 2
- 3
- 4
-
Assay to sensorially reveal “hidden” oxidation defects in non-volatile complexes
Mónica Bueno | LAAE-University of Zaragoza, Spain
-
Smart Sensing for Smart Decisions: the path to a data driven wine industry
Raul Morais dos Santos | University of Trás-os-Montes & Alto Douro, Portugal
-
Non-Saccharomyces yeasts: a key tool to improve wine quality in a context of global warming
Antonio Morata | Universidad Politécnica de Madrid, Spain
-
Grafting and pruning – Yes, connection matters
Gonzaga Santesteban | University pubblica di Navarra, Spain
-
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
-
Sensory effect of amino acids in wine
Damian Espinase Nandorfy | Australian Wine Research Institute-AWRI, Australia
