29th October (morning Session) - Theme: Assessment of grape ripening and quality

09:30 - 10:00 Phenolic profiles of Portuguese  Grapevine varieties (Olga Laureano, CBAA/ISA)
10:00 - 10:30 Spectrometric perspectives for grape and wine quality assessment (António César Ferreira, ESBUC)

10:30 - 11:00 Portable optical sensors for prediction of yield (Eric Serrano, ITV, France)

11:00 - 11:30 COFFEE BREAK

11:30 - 12:00 Rapid Techniques to evaluate grape quality: limitations and realities (Daniel Cozzolino, AWRI, Australia)

12:00 - 13:00 OPENING PLENARY LECTURE: Linking soil characteristics and vineyard management to wine grape quality (Robert Wample, Califórnia State University)
  
13:00 - 14:30 LUNCH

14:30 - 15:45 Science and Technology Exhibit

29th October (Afternoon session) - Theme: MANAGEMENT OF GRAPE MATURATION

16:00 - 16:30 Grape Thining (Rogério de Castro, CBAA/ISA)
16:30 - 17:00 Vineyard Irrigation (Carlos Lopes, CBAA/ISA)
17:00 - 17:30 h Leaf Thining (Isabel Andrade, ESAC)  

17:30 - 18:00 COFFEE BREAK

18:00 - 18:30 Vineyard Fertilization and Wine Quality: a practical example from the Douro Valley region (António Magalhães, Taylor’s) 
18:30 - 19:00 Management of maturation in the variety Tempranillo / Aragonês (Jesus Yuste, Servicio de Investigación y Tecnología Agraria de la Junta de Castilla y León, Valladolid)
 
21:00 DINNER WITH WINE TASTING 

30th October (Morning session)- Theme: VINE SANITARY STATUS AND GRAPE QUALITY

09:00 - 09:30 Vine Mycosis and Wine Protein Instability  (Ricardo Ferreira, CBAA/ISA)
09:30 - 10:00 Vinification of Sour Rot grapes (André Barata, CBAA/ISA)
10:00 - 10:30 Commitment between cluster health and quality of winemaking grapes (Helena Oliveira, ISA)
10:30 - 11:00 Organoleptic modifications of wine quality in relation with parasitic fungi development on grapes (Philippe Darriet, Université de Bordeaux 2) 


11:00 - 11:30 - COFFEE BREAK

11:30 - 13: 00 ROUND TABLE: PRODUCTIVITY OF THE VINE VERSUS WINE QUALITY

13:15 - 14:30 LUNCH

30th October (Afternoon session)- Theme: TECHNOLOGICAL POTENTIAL OF GRAPES AND WINE STYLES 

15:00 - 15:30 The influence of variety, fermentation and ageing aromas on wine styles (Juan Cacho, Universidade de Zaragoza)
15:30 - 16:00 Aroma precursors in Portuguese Grapevine Varieties (J. Ricardo da Silva, CBAA/ISA)
16:00 - 16:30 Aroma precursors evolution in four white winegrape cultivars under two water regimes in Madrid vineyards (Pilar Baeza, Universidade Politécnica de Madrid) 

16:30 - 17:00 COFFEE BREAK

17:00 - 18:00 CLOSING PLENARY LECTURE: Why to get ripe is so important in wine Quality? (Michel Rolland, Wine Consultant of Fundação Eugénio de Almeida)