Tasting Room
Tasting sessions of 1 hour duration on different themes for experimental and/or demonstration purposes to show the specific effects of a given technology on the quality of the wine…
Wednesday, April 20
12:00
Impact of selection, inoculation mode, temperature and nutrition on yeast aroma profile.
Organized by FERMENTIS – ENOLVIZ – ANFIQUIMICA
14:00
Anchor yeasts and bacteria and the modulation of the wine aromatic profile
Organized by ERBSLÖH /ANCHOR OENOLOGY
17:00
Tour of Spain with Grandes Pagos de España
Organized by Grandes Pagos de España
Thursday, April 21
13:00
Biotechnology and its impact on wine sensory quality
Organized by VASON/OENOBRANDS
15:00
Wines with and without ultrasound
Organized by AGROVIN
17:00
