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Part I: Instrumental methods 1. DNA based methods for wine traceability and varietal authentication using Single Nucleotide Polymorphism genotyping assays Paolo Boccacci and Giorgio Gambino 2. Optimization of microbial DNA extraction from wine, juice, and sap for community-based genome studies I Nyoman Sumerta, Jean-Luc Legras, Kate Howell, and Di Liu 3. Fluorescence spectroscopy for red wine authentication Ranaweera K.R. Ranaweera, Adam M. Gilmore, and David W. Jeffery 4. Mass spectrometry based methods for the characterization of wine flavonoids Ignacio Garcia-Estevez, Erika Salas, M. Teresa Escribano-Bailon, and Cristina Alcalde-Eon 5. Quantification of Proteins in white and rose Wines Richard Marchal 6.White and rose Wine Haze Risk (WHR) estimation R. Marchal, T. Salmon, J. E. Barbier, and B. Robillard 7. Determination of biogenic amines in wines Juan Jose Rodriguez-Bencomo 8. Determination of free and glycosidically-bound fractions responsible of grape musts aroma by solid-phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS) Mar Vilanova and Jose M. Oliveira 9. WINE VOLATILOMICS Jose S. Camara, Rosa Perestrelo, Cristina V. Berenguer, and Jorge A. M. Pereira 10. In-mouth wine aroma analysis Perez-Jimenez, Maria, Munoz-Gonzalez, Carolina, Pozo-Bayon, and Maria Angeles Part II: Sensory procedures 11. Wine descriptive sensory profiling Attila Gere and Zoltan Kokai 12. Rapid and cost-effective methods for wine sensory profiling: napping and sorting Matthew McSweeney 13. Rapid and cost-effective methods for wine profiling: CATA/RATA Dominique Valentin, Jeanne Brand, and Maria Pilar Saenz-Navajas 14. Time-Intensity methodology for wine flavour evaluation Celia Criado,, Carolina Munoz-Gonzalez, and Maria Angeles Pozo-Bayon 15. Temporal Dominance of Sensations (TDS) applied to wine sensory evaluation Alice Vilela 16. Evaluation of hedonic and emotional response evoked by wines Carolina Chaya and Maria Mora Part III: Instrumental

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