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The pinking in white wine: are certain antioxidants involved?
Daniela Fracassetti | University of Milan, Italy
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New Biotechnological Tools for Traditional Sparkling Wines
Sergi Ferrer | ENOLAB (BioTecMed) University of Valencia, Spain
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Champagne: the mysteries of efferve-science
Gérard Liger-Belair | University of Reims Champagne-Ardenne, France
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Wine oxidation management: from chemical observations to technological innovation
Maurizio Ugliano | University of Verona, Italy
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Alternatives for wine acidity in the frame of climate change: the case of fumaric acid as new oenological practicePierre-Louis Teissedre | ISVV, France
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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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Wine Dealcoholization: State of the Art and Effects on Chemical Composition
Maria Tiziana Lisanti | University of Naples Federico II, Naples
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Controlling extraction and phenolic reactions during red winemaking
Dominik Durner | University of Applied Sciences Kaiserslautern, Germany
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Climate change in vineyards: water, heat and light stress
Stefano Poni | Università Cattolica del Sacro Cuore di Piacenza, Italia
