Red Wine Technology

1. Grape Maturity and Selection: Automatic Grape Selection<br>2. Viticulture management for red grape quality<br>3. Acidification and pH Control in Red Wines<br>4. The use of fumaric acid in red wine making<br>5. Maceration and Fermentation: New Technologies to Increase Extraction<br>6. Microbiome in red wines<br>7. The use of pulsed light and ozone to facilitate the implantation of yeasts starters<br>8. Use of Non-Saccharomyces Yeasts in Red Winemaking<br>9.Yeast Biotechnology for Red Winemaking<br>10. Potential future developments in (wine) yeast research<br>11. Applications of bioprotection in red winemaking<br>12. Malolactic Fermentation<br>13. Yeast-Bacteria Coinoculation<br>14. Use of viruses in wine technology<br>15. Molecular Tools to Analyze Microbial Populations in Red Wines<br>16. Barrel Aging; Types of Wood<br>17. Emerging Technologies for Aging Wines: Use of Chips and Micro-Oxygenation<br>18. New Trends in Aging on Lees<br>19. Evolution of Proanthocyanidins During Grape Maturation, Winemaking, and Aging Process of Red Wines<br>20. Wine Color Evolution and Stability<br>21. Polymeric Pigments in Red Wines<br>22. Spoilage Yeasts in Red Wines<br>23. Red Wine Clarification and Stabilization<br>24. Sensory Analysis of Red Wines for Winemaking Purposes<br>25. Management of Astringency in Red Wines<br>26. Aromatic Compounds in Red Varieties<br>27. The Instrumental Analysis of Aroma-Active Compounds for Explaining the Flavor of Red Wines<br>28. SO2 in Wines: Rational Use and Possible Alternatives<br>29. Red Wine Bottling and Packaging<br>30. Smoke taint in wines<br>31. Wine dealcoholization<br>32. Red Winemaking in Cool Climates<br>33. Red Winemaking in Cold Regions With Short Maturity Periods<br>34. Environmental management of a winery in a context of global warming,