Chair: Robert Bertheau, ASEV Director, Hambrecht Vineyeards & Wineries, Healdsburg, California
Alain Bertrand, Universite de Bordeaux 2, Talence, FRANCE
Monitoring of Wine Heat Exposure During Commercial Shipments ~ Christian Butzke
Portugal Role of Some Technological Parameters as pH, SO2, O2 and Temperature on the Formation of Some "Off-Flavors" in White Wines ~ Ant¢nio Silva Ferreira
The Effect of Wine Matrix Ingredients on 3-Alkyl-2-methoxypyrazine Measurement by Headspace Solid-phase Microextraction ~ Peter Hartmann
Comparison of Analytical Procedures for FAN in Grape Musts and Wine ~ Barry Gump
Use of Decision Tree Analysis in Evaluating the Influence of Viticulture Practices on Wine Chemistry ~ Graham Wehmeier