Summary of the 7th International Symposium of Oenology of Bordeaux (French edition): Advances in Oenology and Viticulture

• Theme 1: Viticulture and grape quality
• Theme 2: Wine microorganisms
• Theme 3: Winemaking, aging, and stabilization of wine
• Theme 4: Sensory analysis, wine compounds with physiological effects

This summary will be presented to you, for each of the 4 themes, according to the following outline:

• A general introduction providing a broad view of all the work
• A detailed presentation of each publication, with grouping of publications by specialty; for example, concerning the microbiology theme: physiology, detection, identification, ecology, technology, genetic engineering... of yeasts then bacteria (not forgetting molds)
• A brief conclusion highlighting some perspectives for field applications

For each citation, a reference will be indicated, referring to the specific bibliography of the symposium (listed in the appendix by theme), with the publication title and the authors' names. It should be interpreted as follows: T2.32 = publication number 32 of theme 2.

Some topics are covered in 2 or 3 different themes: a note symbolized N1 will indicate that the topic is also covered elsewhere, with the publication number as a reference.