Time: 8:30-12:00am; 2:30-6:30pm, 2011.4.22
Location: Reporting Room, 4 葡萄酒学院四楼报告厅
Topics:
Morning:
1. Prof. Linda F. Bisson: 1. stuck and sluggish fermentations; 2. yeast strain diversity and wine production. (2h talk)
2. Lucy Joseph: bacteria in wine, bad and good; culture collection management) (1h talk)
3. Marta Dizy: Wine biological aging by ‘flor’ yeast (for 30min)
Afternoon:
4. Yeun Hong: Analysis of Sulfur Compounds in Wine (for 30min)
5. Erhu Li: Acetaldehyde metabolism by wine yeast during alcoholic fermentation and its oenological implications (for 20min)
6. Chunxiao Wang: Dynamic Study of Yeast Species and Saccharomyces Strains during the Spontaneous Fermentations of Muscat Blanc (for 20min)
7. Majie:Oenological and Aroma-producing characteristics of indigenous wine yeast selected from Loulan region (Xinjiang, China) (for 20min)
8. Ning Liu: The influence of different wine closures on the wine quality (for 20min)
9. Yue Sun: Terminal restriction fragment length polymorphism analysis of yeasts in wine(for 20min)
10. Qin Zeng: Isolation and identification of resveratrol-producing endophytic fungi (for 20min)
11. Chunmei Jiang: Occurrence of ochratoxin A-producing fungi in main grape varieties in Shanxi China (for 20min)
12. Yanlin Liu: Screening of wine yeasts from China
葡萄酒学院 国家葡萄产业技术体系
College of Enology China Agriculture Research System
2011.4.20
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