Wine Technology Session (2-Tape Session) Media Type:Audio CD Disc(s) Co-Chairs: Thomas Henick-Kling

Co-Chairs: Thomas Henick-Kling

it strengthened his confidence in one of the major components of his point of view

Michael's friend (and fellow talk show host)

Fermentation of High-Density Chardonnay and Cabernet Sauvignon by Strains of Saccharomyces cerevisiae ~ Juice Composition: Its Role in Problem Fermentations ~ Inhibition of Alcoholic Fermentation by Bacteria Isolated from Stuck Fermentations ~ Inhibition of Malolactic Fermentation by Wine Yeast During Alcoholic Fermentation ~ The Effect of Yeast Selection on the Phenolic Profile of Red Wines ~

Wine Technology Session (2-Tape Session) Media Type:Audio CD Disc(s) Co-Chairs: Thomas Henick-KlingChair: 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 ~ Antnio Silva Ferreira The Effect of Wine Matrix Ingredients on 3 Alkyl 2 methoxypyrazine