Managing Wine Quality

<p>Part 1 - Winemaking Technologies and Wine Quality<br>1. Yeast and fermentation management for improved wine quality<br>2. Metabolic engineering of wine yeast and advances in yeast selection methods for improved wine quality<br>3. Effects of malolactic fermentation on wine quality<br>4. Enzymes and wine quality<br>5. Extraction technologies and wine quality<br>6. Membrane and other techniques for the management of wine composition<br>7. Ageing on lees and the use of specialty inactive yeasts during wine fermentation<br>8. New directions in stabilization, clarification and fining of wines<br>9. Micro-oxygenation, oak alternatives and added tannins and wine quality<br>10. Alternatives to cork in wine bottle closures; Reducing cork taint in wine<br>11. Current issues in organic winemaking: Consumer expectations, producer attitudes and oenological innovation</p> <p>Part 2 - Managing Wine Sensory Quality<br>12. Yeast selection for wine flavour modulation<br>13. Brettanomyces/Dekkera off flavours and other wine faults associated with microbial spoilage<br>14. Insect taint in wine<br>15. Understanding and controlling non-enzymatic wine oxidation<br>16. Ageing and flavour deterioration in wine<br>17. Biogenic amines and the winemaking process<br>18. Managing the quality of fortified wines<br>19. Managing the quality of Botrytized wines<br>20. Managing the quality of wines produced from dried grapes<br>21. Managing the quality of ice wines<br>22. Managing the quality of sparkling wines</p>