Sparkling Wine Forum 2025

Oenology

Upcoming Sessions

Discover all sessions related to this theme and don't miss any interesting session for you.

Related sessions

An original approach to exploring the combined influence of temperature and nutrition on the...

Temperature and yeast nitrogen nutrition have a strong impact on the production and release of yeast aromas during fermentation, influencing wine quality and sensory characteristics. While the...

Fermentis by LesaffreExpert analyse sensorielle

IFV pôle Bourgogne Beaujolais Jura SavoieChercheur en analyse sensorielle

Between reality and possibility: the interaction between the real system and the hypothetical...

Mathieu De Basquiat

Parsec FranceOenologue et Directeur

Oenologue et Consultant R&D

Bubbles, the Pe.DI application for monitoring the effervescence potential of your wines

The magic of sparkling wines lies largely in the bubbles that dance in the flutes and goblets of consumers the world over. These bubbles are the result of the pressure of CO2 in the bottle, caused...

Virginie Thollin

SARL VTŒnologue Consultante

Matteo Zaccaria

PE.DIGeneral manager

Chitosan in sparkling winemaking: innovation in clarification and microbial control

Fungal chitosan is a wine additive used to eliminate unwanted molecules (copper, ochratoxin) or microorganisms that alter the quality of wines. We will first review the regulatory texts governing...

Marguerite Dols-Lafargue

Bordeaux INPProfessor

Samuele Lercari

DAL CIN Gildo SpATechnical Support manager

Related sessions

All Speakers

Matthias Schmitt

Hochschule Geisenheim...

Enseignant et chercheur en...

Neslihan Ivit

OIV

Chef d'unité - Œnologie et...

Bluenne Chaye

La WineTech

General Secretary

Virginie Thollin

SARL VT

Œnologue Consultante