SUMMARY

• 1. Stuck fermentations. O2 and nitrogen requirements.
  importance of optimizing their addition.
  (L. Blateyron, ICV. - A. Julien, Lallemand. - J.M. Sablayrolles, INRA, montpellier. France).
• 2. New strategies for fermenting low nitrogen musts : hne Mutants and proline-utilising strains. hne Mutantsand proline-utilising strains.
  (K. Poole - J. Gardner - M. Wenk - M. de Barros Lopez - V. Jiranek. Australia).
• 3. Diversity in nutritional demands of commercial sparkling yeast to ensure accuracy of second fermentation.
  (M. Grossmann - O. Hagemann - W.-R. Sponholz - D. Rauhut - E. Glowacz - O. Lohnertz, Geisenheim).
• 4. Glucose transport in saccharomyces cerevisiae and the role of potassium in stuck fermentations.
  (Linda F. Bisson. University of california, Davis, USA).
• 5. Molecular methods for the characterisation and monitoring of wine yeasts
  (Querol, A. - Esteve-zarzoso, B. - Lopez V. - Fernandez-espinar, T. - Barrio, E. - Peris - Toran, MaJ. - Ramon, D. Valencia. Spain).
• 6. Aspects pratiques du levurage en conditions méditerranéennes. Technique d’inoculation et rapport entre population selectionnée et population indigène.
  (D. Delteil. Lattes. France).
• 7. Competition between yeast and bacteria in wines : the problem of lactobacillus.
  (Charles G. Edwards, Washington State University. USA).
• 8. A south african perspective on the possible causes and factors relating to stuck fermentations.
  (M.G. Lamgrechts, University of stellengdsch, South Africa).
• 9. Behavior of 36 strains of saccharomyces cerevisme at 15 °C fermentations.
  (I. Rosi - M. Bertuccioli - M. Picchi - G. Fia, Università degli Studi di Firenze, Italy).
• 10. Yeast convertible nitrogen in must influence on alcoholic fermentation and wine quality.
  (S. Berger - A. Fardossi - R. Eder).