Chair: Linda Bisson, University of California, Davis, California ~
Innovative Technologies for Improved Winemaking Processes: The Southern Proposal, Eduardo Agosin, Catholic University of Chile, Santiago ~
Impact of Biotin and Panthothenic Acid on Fermentation Induced by Saccharomyces, Charles G. Edwards, Washington State University, Pullman, Washington ~
Effect of Temperature on Yeast Growth and Performance in Normal and Problem Wine Fermentations, Russell Fish, University of California, Davis California ~
Effect of Temperature on Genomic Expression in Wine Yeast, Staci Nugent, University of California, Davis, California ~
Hyperosmotic Stress Response of Saccharomyces cerevisiae to Icewine Juice, Gary Pigeau, Brock University, Canada ~
Low Glucose Utilization in Saccharomyces cerevisiae, Vidhya Ramakrishnan, University of California, Davis ~
Proteomic Markers of Normal Fermentations, Paula A. Mara, University of California, Davis ~