|
Time |
Speaker |
Title |
|
09.00 — 09.30 |
Edmund Lemperle Freiburg, Germanuy |
Welcome
|
|
09.30 — 10.00 |
Peter J. Gamble The Ontario Wine Council, Ontario, Canada |
An overview of winemaking in Canada and the role of VQA |
|
10.00 — 10.30 |
David Peterson Swedish Hill Winery, NY, USA |
Viticulture and enology in the Eastern USA |
|
10.30 - 11.00 |
Break |
|
|
Moderator: Rudi Kreuz |
||
|
11.00 — 11.30 |
Hannes R. Schultz Research Institute Geisenheim, Germany |
Vine and wine. Viticultural prerequisites for quality wine production |
|
11.30 — 12.00 |
Jürg Gafner Federal Research Institute Wädenswil, Switzerland |
Microorganisms on grapes and in wine |
|
12.00 — 12.30 |
Richard Degré Lallemand, Montréal, Canada |
Quality parameters of active dry yeasts. Their influence on fermentation kinetics |
|
Time |
Speaker |
Title |
|
Moderator: Sibylle Krieger |
||
|
14.30 — 15.00 |
Linda F. Bisson U. of California, Davis, USA |
Analysis of slow and incomplete fermentations |
|
15.00 - 15.30 |
Vladimir Jiranek U. of Adelaide, Australia |
Recherche sur le métabolisme de l’azote chez la levure pour minimiser les problèmes de fermentation. |
|
15.30 — 16.00 |
Doris Rauhut Research Institute Geisenheim, Germany |
Formation of sulfurous substances causing off-flavors in wine |
|
16.00 — 16.30 |
Break |
|
|
Moderator: Pierre Stehaiano |
||
|
16.30 — 17.00 |
Ann Dumont Lallemand, Montréal, Canada |
Correlation between yeast strains and organoleptic profiles of wines |
|
17.00 — 17.30 |
Tilo Hühn, Technical Institute Wädenswil, Switzerland |
Liberation of undesired aroma compounds from plant hormones by alcoholic fermentation |
|
17.30 — 18.00 |
Manfred Grossman Research Institute Geisenheim, Germany |
Impact of microorganisms on the sensory quality of corks : new findings and applications |
|
Time |
Speaker |
Title |
|
Moderator: Ann Dumont |
||
|
09.00 - 09.30 |
Christoph Egli Migros, Suisse |
Molecular identification methods for Brettanomyces yeasts |
|
09.30 — 10.00 |
Jonathan Licker Cornell University, USA |
Impact of Brettanomyces on wine flavor |
|
10.00 — 10.30 |
Sybille Krieger Lallemand, Stuttgart, Germany |
Production of starter cultures for malolactic fermentation |
|
10.30 — 11.00 |
Break |
|
|
Moderator: Jürg Gafner |
||
|
11.00 — 11.30 |
Thomas Henick-Kling Cornell University, USA
|
Starter cultures for malolactic fermentation. How good are they? Which culture for which wine? |
|
11.30 — 12.00 |
Pierre Strehaiano LGC-UMR CNRS Toulouse, France |
Interactions between Saccharomyces cerevisiae et Oenococci oeni
|
|
12.00 — 12.30 |
Wolfgang Hees Sprendlingen, Germany |
Developments and perspectives in winemaking |
|
Time |
Speaker |
Title |
|
Moderator: Walter Flak |
||
|
14.30 — 15.00 |
Monika Christmann Research Institute Geisenheim, Germany |
Impact of harvesting techniques, grape processing and must clarification on wine quality |
|
15.00 - 15.30 |
David Heatherbell U. of Lincoln, Canterbury, New Zealand |
The production of certified organic wines without the addition of sulfur dioxide |
|
15.30 — 16.00 |
Zoltan Kerenyi Kecskemet, Hungary |
New approaches in winemaking from Botrytis infected grapes in Tokay/Hungary |
|
16.00 — 16.30 |
Break |
|
|
Moderator: Reiner Wittkowski |
||
|
16.30 — 17.00
|
Wayne Wilcox Cornell University, USA |
Influence of powdery mildew infected grapes on wine quality |
|
17.00 — 17.30 |
Andrew Reynolds CCOVI, St Cathrines, Canada |
Red wine making in cool climates |
|
17.30 — 18.00 |
Barney T.Watson Oregon State University, USA |
Fermentation processing effects on color, phenolic profiles, and sensory character of Oregon Pinot Noir wines |
|
Time |
Speaker |
Title |
|
Moderator: Barney Watson |
||
|
09.00 - 09.30 |
Reinhard Eder Klosterneuburg, Austria |
Effect of enological treatments on anthocyanin content and composition of red wine
|
|
09.30 — 10.00 |
P. Ackermann Peter Ackermann Oenotech Inc. Germany |
Automatized sterile filtration of wine |
|
10.00 — 10.30 |
Reiner Wittkowski Berlin, Germany |
New enological techniques in the light of international acceptance |
|
10.30 — 11.00 |
Break |
|
|
Moderator: Thomas Henick-Kling |
||
|
11.00 — 11.30 |
Terry Acree Cornell University, USA |
The flavor chemistry of wine
|
|
11.30 — 12.00 |
Susan Ebeler University of California, Davis, USA |
Analysis of aroma compounds in wines: New techniques and challenges |
|
12.00 — 12.30 |
Guiseppe Versini San Michele dell’ Adige, Italy |
Characterization of some Northern Italian ´ Passiti wines ª through aroma and stable isotope analysis |
|
Time |
Speaker |
Title |
|
Moderator: Heinz Trogus |
||
|
14.30 — 15.00
15.00 - 15.30
15.30 - 16.00 |
Adolf Rapp Federal Research Institute Siebeldingen, Germany
Walter Flak Eisenstadt, Austria Hilmar Förstel Jülich, Germany |
Volatile compounds of wines of new fungus resistant grapevine varieties compared to wines of Vitis vinifera cultivars Characterization of the aroma of Austrian Rhein Riesling wines Analytical importance of stable isotopes in wine |
|
16.00-16.30 |
Huong Kui Vu SAQ, Montréal, Canada |
Selection and commercialization of wines in Québec |
16.30 — 17.00 Business meeting, International Association for Enology, Wine Marketing and Winery Management
12th International Enological Symposium