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葡萄酒微生物Workshop Wine Microbiology Workshop 

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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