Chair: Linda F. Bisson, AJEV Science Editor, University of California, Davis
Effectiveness of Sulfur Dioxide and Dimethyldicarbonate on Saccharomyces Bayanus at Different pH Levels in a Juice and Semi-Sweet Wine ~ Renee Threlfall
Lysozyme as an Aid in Preventing Stuck Fermentations ~ Uri Hetz
Effect of Malolactic Strain and Timing of Inoculation on Chemical and Sensory Characteristics of Chardonnay ~ Ram¢n Mira de Ordu¤a
Molecular Biology Methods as a Tool for Quality Control in Wine Fermentation: Application of DGGE, RFLP and mtDNA-REA to a
Continuous Fermentation ~ Luca Cocolin
Panel Discussion