2:00 - 2:15 pm Ramon Mira de Ordu¤a, Massey University, Palmerston North, New Zealand ~ Arginine Degradation by Lactic Acid Bacteria in Wine: Toxicological and Enological Implications
2:15 - 2:30 pm Natasha Boffman, University of California, Davis ~ Wine Haze Composition of Heat-Treated Juices and Wines
2:30 - 3:00 pm Dr. Claudine Charpentier, Universit‚ de Bourgogne, Dijon, France ~ Yeast Autolysis and Yeast Macromolecules? Their Contribution to Wine Flavor and Stability