Chair: Linda F. Bisson, University of California, Davis, California ~
Welcome and Introductions ~ Genetic Diversity Among Brettanomyces ~ Physiological Diversity of Brettanomyces/Dekkera Isolated from Wine ~ Brettanomyces Strain Diversity in Wines ~ Dissemination of 4-Ethylphenol Producing Yeast Species from the Vineyard to the Bottle ~ Novel Methods to Detect Brettanomyces (Dekkera) in Wine ~ Tasting of Commercial Samples of Brett Style Wines ~ Behavior of Dekkera bruxellensis and Pichia guilliermondii in Wines ~ Descriptive Analysis of Brettanomyces-Infected Cabernet Sauvignon Wines ~ Incidence and Control of Brettanomyces: The Australian Perspective ~ Sources of Brettanomyces and the Control in the Winery ~ Effect of Different Barrique Sanitation Procedures on Yeasts Isolated from the Inner Layers of Wood ~ Brettanomyces: The Struggle for Supremacy ~ Identification and Analysis of 4-Ethyl Catechol in Wines Tainted by Brettanomyces Off-Flavor ~ Unraveling the Mystery of Brettanomyces Flavor ~