| Brettanomyces Thomas Henick-Kling |
| Identification and initial characterisation of two Saccharomyces bayanus yeasts which have winemaking potential Jeffrey M Eglinton |
| Management of Malolactic Fermentation with regard to Flavor Modification in Wine Sibylle A Krieger |
| Timing of the malolactic fermentation in the vinification process Mai Nygaard |
| Microbial spoilage of bottled red wine be acetic acid bacteria Eveline J. Bartowsky |
| Questions |