Date(s) - 11 Jun 2013 until 11 Jun 2013
11:30 AM - 1:30 PM
Matteo Marangon (The AWRI)
Learn about our current understanding of the mechanism of haze formation in white wines and on how the recent advances in the area allowed us to elaborate an innovative strategy for protein stabilisation of wines based on flash pasteurisation of juices in presence of a protease.
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