Philippe Marullo | University of Bordeaux – France
In a recent study several genes controlling the acidification properties of the wine yeast Saccharomyces cerevisiae have been identified by a quantitative genetics approach.
Wessel du Toit | University of Stellenbosh – South Africa
High levels of dissolved oxygen in wine can lead to unwanted oxidation. Dissolved oxygen levels in wine are often reduced by sparging with an inert gas such as N2. However, the factors that influence
Mahlatse Moremi | Stellenbosh University, South Africa
This study aimed to isolate, characterize and identify bacteria from vineyard soil with antifungal activity against Botrytis cinerea. Find out how many bacteria were isolated and how many showed an...
37 cutting-edge research papers from different research centers around the world, selected by an International Scientific Committee, were presented on March 13th during the second edition of the En...
37 cutting-edge research papers from different research centers around the world, selected by an International Scientific Committee, were presented on March 13th during the second edition of the En...
37 cutting-edge research papers from different research centers around the world, selected by an International Scientific Committee, were presented on March 13th during the second edition of the En...
37 cutting-edge research papers from different research centers around the world, selected by an International Scientific Committee, were presented on March 13th during the second edition of the En...
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