Reduction of Wine Acetaldehyde Levels by Lactic Acid Bacteria ~ Microbial, Chemical and Sensonal Considerations for managing High-Density Fermentations ~ Bacterial Causes of Winery Chloroanisole Contamination ~ Impact of Yeast Conditioning on the Sensory Profile of Vidal Icewine ~ Predicting Chardonnat Fermentation Kinetics Based on Juice Composition and Processing Decisions ~ Yeast Strain and Nitrogen Effects on Volatile Ester Production in Chardonnay Juice Fermentation ~