The two days of the congress will give you an opportunity to attend an uninterrupted series of presentations conducted by internationally renowned academics, researchers and technicians.
Among them, there will also be a chance to follow the presentations of the papers selected for the 2020 edition of the International Enoforum Award “Research for Development:
- Chitosan upregulates the genes of the ROS pathway and enhances the antioxidant potential of grapes – Rupesh Singh, Centro de Química de Vila Real
- Bark and grape microbiome of Vitis vinifera: impact of geographic patterns and agronomic management –Tiziana Nardi, CREA – Viticulture and Enology Research Centre
- Investigations of the effects of ultrasound on thiol precursors of grapes – Tomas Roman, Fondazione Edmund Mach
- A technology to recover and modulate the aroma lost during the alcoholic fermentation – Lorenzo Guerrini, Università degli Studi di Firenze
- Yeast Biocapsules – a completely natural yeast immobilization technique for wine production – Minami Ogawa, Universidad de Córdoba –University of California
- Bio-protection in oenology: a real alternative to sulphites? – Hervé Alexandre , Université de Bourgogne
- Galactomanoproteínas de Schizosaccharomyces japonicus y estabilidad proteica del vino – Paola Domizio, Universtità degli Studi di Firenze – DAGRI
- Recent advancements on the light-struck taste in white wine – Daniela Fracassetti, Università degli studi di Milano
- Prospects for change in Rioja DOCa vineyards under climate change scenarios – María Concepción Ramos, Universidad de Lleida
- Ultrasound-assisted extraction of anthocyanins and polyphenolic compounds from red lees – Pau Sancho Galán, Universidad de Cádiz
- Discrimination ability of leaf and stem water potential at different times of the day through a meta-analysis in grapevine – Luis Gonzaga Santesteban García, Universidad Pública de Navarra
- Sanitization of wine grapes using Pulsed Light – Antonio Morata, Universidad Politécnica de Madrid
- Main implications derived from the phenolic composition of red wine from the Canary Islands – Roger De Las Heras, Cabildo de Tenerife
- Effect of the addition of bee pollen to white grape must during alcoholic fermentation – Antonio Amores Arrocha, Universidad de Cádiz
