CONTENTS

• Selection and potential of australian Saccharomyces Bayanus yeast for increasing the diversity of red and white wine sensory properties
  Jeffrey M. Eglinton, I. Leigh Francis and Paul A. Henschke
• Creation of different vinification concepts using the geisenheim yeast finder
  Grossmann, Manfred K., Reinhold Schaefer, Jens Bakoczy and Anja Abd Elrehim
• The impact of yeasts on the varietal aroma of wine
  Vincente Ferreira
• Use of yeasts in burgundy and in other regions: fermentation and aging on lees
  Michel Feuillat
• Outlook of the OIV on the use of biological tools in wines
  Santiago Minguez
• Wine yeast strain development strategies: possibilities and limitations
  Florian F. Bauer
• Role of yeast in the hydrolysis of glycosidically bound volatile compounds during winemaking
  Maurizio Ugliano, Alessandra Rinaldi, Angelita Gambuti, Luigi Moio, Eveline J. Bartowsky, Isak S. Pretorius and Paul A. Henschke
• Selected yeast utilization and biodiversity
  Eva Valero, Dorit Schuller, Brigitte Cambon, Margarida Casal and Sylvie Dequin
• The potential of Saccharomyces cerevisiae wine yeast to improve red wine colour
  Eveline J. Bartowsky, Simon J. Dillon, Paul A. Henschke, Andrew J. Markides, Ann Dumont, Anne Ortiz-Julien, Isak S. Pretorius and Markus Herderich
• Round table discussion: the impact of selected natural yeast on wine style and marketability
  Moderator: Joe Wadsack.