First International O2inWines™ Conference on Oxygen Management
Ya estan disponibles de forma gratuita, los hasta ahora videos de pago, de las presentaciones que tuvieron lugar en junio de 2008 en Montpellier, en la primera conferencia internacional sobre la gestión del oxígeno, organizada por la asociación O2inWines.
Los ponentes y sus enlaces están a continuación:
– Post-bottling control: Olav Aagaard, Nomacorc
– Influence on consumer preferences: Gerard Casaubon,Centro de Aromas
– Color and taste development: Véronique Cheynier, INRA Montpellier
– The industry point of view: John Cunningham, G3 Enterprises
– Non destructive methods and chemometrics: Bob Dambergs, AWRI
– Control during winemaking: Patrick Ducournau, Vivelys
– Aroma development: the impact of oxygen: Cesar Ferreira, Escola Superior de Biotecnologia
– Understanding the impact of oxygen – An overview: Hélène Fulcrand, INRA Montpellier
– Control during fermentation: Anne Ortiz-Julien, Lallemand
– Control at bottling: Rainer Jung, Geisenheim Forschung Institut
– New analytical tools for polyphenols: James Kennedy, Oregon State Univ
– New era in sensory: Mariluz Rodriguez-Mendez, University Valladolid
– New Analytical tools for aromas: Pat J. Sandra, R.I.C
– Analytical methods overview: Stéphane Vidal, Nomacorc
– Oxidation mechanisms: Andrew Waterhouse, UC Davis
– New method for measuring oxygen: Elizabeth Waters, AWRI
– Influence on consumer preferences: Gerard Casaubon,Centro de Aromas
– Color and taste development: Véronique Cheynier, INRA Montpellier
– The industry point of view: John Cunningham, G3 Enterprises
– Non destructive methods and chemometrics: Bob Dambergs, AWRI
– Control during winemaking: Patrick Ducournau, Vivelys
– Aroma development: the impact of oxygen: Cesar Ferreira, Escola Superior de Biotecnologia
– Understanding the impact of oxygen – An overview: Hélène Fulcrand, INRA Montpellier
– Control during fermentation: Anne Ortiz-Julien, Lallemand
– Control at bottling: Rainer Jung, Geisenheim Forschung Institut
– New analytical tools for polyphenols: James Kennedy, Oregon State Univ
– New era in sensory: Mariluz Rodriguez-Mendez, University Valladolid
– New Analytical tools for aromas: Pat J. Sandra, R.I.C
– Analytical methods overview: Stéphane Vidal, Nomacorc
– Oxidation mechanisms: Andrew Waterhouse, UC Davis
– New method for measuring oxygen: Elizabeth Waters, AWRI
Espero que los disfrutéis.
