Wine Technology Session (2-Tape Session)

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Chair: Robert Bertheau, ASEV Director, Hambrecht Vineyeards & Wineries, Healdsburg, California Alain Bertrand, Universite de Bordeaux 2, Talence, FRANCE Monitoring of Wine Heat Exp osure 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 ~ Ant¢nio Silva Ferreira The Effect of Wine Matrix Ingredients on 3-Alkyl-2-methoxypyrazine Measurement by Headspace Solid-phase Microextraction ~ Peter Hartmann Comparison of Analytical Procedures for FAN in Grape Musts and Wine ~ Barry Gump Use of Decision Tree Analysis in Evaluating the Influence of Viticulture Practices on Wine Chemistry ~ Graham Wehmeier Show more