Moving beyond sulfur dioxide: alternative strategies for controlling Brettanomyces spoilage in wine.

FACULTY OF AGRICULTURAL, FOOD AND ENVIRONMENTAL SCIENCES
SUSTAINABLE AND VITICULTURE ENOLOGY

Speaker:
Yanina Daniela Giordano
PhD Student, ARC Training Centre for Innovative Wine Production School of Agriculture, Food & Wine | Waite Campus
THE UNIVERSITY OF ADELAIDE – SOUTH AUSTRALIA 

FLYER

Prof. Stefano Poni
stefano.poni@unicatt.it

In cooperation with Stage & Placement office