1. Assesment and control of grape maturity and quality 2. White grape quality monitoring via hyperspectral imaging: from the vineyard to the winery 3. Use of GTH in the winemaking of white varieties 4. White must extraction 5. White must preservation by UHPH without SO2 6. Use of Pulsed Electric Fields in white grape processing 7. Ultrasounds to process white grapes 8. Settling. Must cleaning 9. Application of Hanseniaspora vineae to improve white wine quality 10. Improving white wine aroma and structure by non-Saccharomyces yeasts 11. Biological acidification by L. thermotolerans 12. Nitrogen management during Fermentation 13. Tasting the terroir of wine yeast innovation 14. Malolactic Fermentation 15. Pinking 16. Prevention of the light-struck taste in white wine 17. White wine polyphenols and health 18. Enzymes applications in white wines 19. NIR for white wine analysis 20. Ageing on lees 21. Barrel ageing of white wines 22. Use of different wood species for white wine production: wood composition and impact on wine quality 23. Impacts of phenolics and pre-fermentation antioxidant additions on wine aroma 24. A Glance through Aroma of White Wine 25. Inertization and bottling 26. White Winemaking in Cold Climates 27. White wine production in cold regions of China 28. Dealcoholization of white wines 29. White wine tasting: understanding taster responses based on flavour neuronal processing
