Last updated on October 6, 2006
Proceedings of the
ASEV 50th Anniversary Annual Meeting
Seattle,Washington
June 19-23, 2000
Table of Contents
Sensory Symposium
| 1-2 | Sensory evaluation in the wine industry: An under-utilized resource A. C. Noble |
| 3-8 | Practical applications of sensory research: Effect of glass shape, yeast strain, and terroir on wine flavor U. Fischer |
| 9-11 | The new challenges of wine industry met by a smart use of sensory techniques I. Lesschaeve |
| 12-14 | Making sensory evaluation work in a winery C. de la Presa Owens |
| 15-18 | Sensory evaluation of experimental wines with limited resources L. Chacon-Rodriguez, J. T. Wong, and T. H. Smith |
| 19-21 | What sensory consultants can do for the wine industry P. A. Howe |
| 22-24 | Experimental design: A necessary tool for sensory research on alcoholic beverages S. B. Hummer |
| 25-27 | Relating consumer perception and sensory science to sell more wine: A case study in the use of preference mapping D. Craig-Petsinger |
| 28-31 | The identification of sensory and non-sensory attributes of California Chardonnay wines that influence acceptance and purchase intent for differing segments of consumers J. M. Yegge and A. C. Noble |
Cold Hardiness Workshop
| 32-34 | Marketing the milk of the vine K. L. McMath |
| 35-48 | Grapevine cold hardiness: Mechanisms of cold acclimation, mid-winter hardiness maintenance, and spring deacclimation G. S. Howell |
| 49-59 | Site selection and other vine management principles and practices to minimize the threat of cold injury T. K. Wolf and J. D. Boyer |
| 60-72 | The art of protecting grapevines from low temperature injury R. G. Evans |
| 73-76 | Use of oils and alginate to delay budbreak of grapevines I. Dami, R. Hamman, C. Stushnoff, and T. K. Wolf |
| 77-80 | Ice nucleation and the time of pruning R. Hamman |
| 81-93 | Dynamics of grapevine cold hardiness R. L. Wample, S. Hartley, and L. Mills |
| 94-100 | The anatomy of low-temperature injury of grapevines M. C. Goffinet |
| 101-110 | Vine and vineyard management following low temperature injury W. Wolfe |
| 111-114 | Vine disorders indirectly caused by low temperature injury — crown gall disease K. C. Eastwell |
Special Presentations
| 115-121 | 2000 AJEV Merit Award Lecture. A half-century of research at the world’s largest winery: A personal retrospective. A. Caputi, Jr. |
| 122-127 | Viticulture in change A. N. Kasimatis |
| 128-136 | 2000 AJEV Honorary Research Lecture. The biological resilience of Saccharomyces: Strategies for adaptation to the natural fermentative environment L. F. Bisson |
Wine Analysis Session
| 137-141 | Advances in the Australian wine industry and the contributing role of wine analysis B. Rankine |
| 142-148 | Coupled instrumental techniques in wine flavor analysis: From gas chromatography-mass spectrometry to high resolution gas chromatography-isotope ratio mass spectrometry P. Schreier |
| 149-154 | The ‘haze proteins’ of wine—a summary of properties, factors affecting their accumulation in grapes and the amount of bentonite required for their removal from wine P. B. Høj, D. B. Tattersall, K. Adams, K. F. Pocock, Y. Hayasaka, R. van Heeswijck, and E. J. Waters |
Vineyard Mechanization Session
| 155-164 | Past, present, and future of vineyard mechanization J. R. Morris |
| 165-169 | Mechanization of wine and raisin production in Australian vineyards P. Clingeleffer |
| 170-184 | Innovations and outlook in grapevine training systems and mechanization in North-Central Italy C. Intrieri and I. Filippetti |
| 185-190 | Adaptation and utilization of minimal pruning systems for quality production in cool climates H. R. Schultz, S. Kraml, U. Werwitzke,T. Zimmer, and J. Schmid |
Wine Flavor Session
| 191-195 | Wine flavor research—experiences from the past offer a guide to the future P. J. Williams and I. L. Francis |
| 196-203 | The role of yeasts in grape flavor development during fermentation: The example of Sauvignon blanc. D. Dubourdieu, T. Tominaga, I. Masneuf, C. Peyrot des Gachons, and M. LaureMurat |
| 204 | Advances in our knowledge wine olfaction T. E. Acree |
| 205-208 | Past and the future: Bucket flavor chemistry to senso-chemistry S. E. Ebeler and A. C. Noble |
| 209-215 | UC Davis’ role in improving California’s grape planting materials M. A. Walker |
Plant Materials Session
| 216-222 | Trade in grapevine plant materials: Local, national, and worldwide perspectives. D. A. Golino |
| 223-230 | The origins of the grape program at Foundation Plant Materials Service L. Alley and D. A. Golino |
| 231-236 | Major graft-transmissibile diseases of grapevines: Nature, diagnosis, and sanitation G. P. Martelli |
| 237-239 | Genetically engineered plants: What are they? What are their risks and benefits? Can the technology be usefully applied to grapevines? D. Gonsalves |
Wine Biotechnology Session
| 240-257 | The evolution of the technology of winemaking—1950 to 2000 R. B. Boulton |
| 258-260 | Winemaking microbiology: Advances in research and their impact on winemaking practices J. Gafner, P. Hoffmann-Boller, N. Porret, and D. Pulver |
| 261-270 | Tailoring wine yeast for the third millennium: Novel approaches to the ancient art of winemaking I. S. Pretorius |
| 271-277 | Yeast autolysis and yeast macromolecules? Their contribution to wine flavor and stability C. Charpentier |
| 278-284 | Understanding wine lactic acid bacteria. Progress and prospects in controlling wine quality A. Lonvaud-Funel |
Vine Balance Session
| 285-295 | Leaf area/crop weight ratios of grapevines: Influence on fruit composition and wine quality W. M. Kliewer and N. K. Dokoozlian |
| 296-308 | Planting density and physiological balance: Comparing approaches to European viticulture in the 21st century. C. Intrieri and I. Filippetti |
| 309-317 | Impact of trellis/training systems and cultural practices on production efficiency, fruit composition, and vine balance. A. G. Reynolds |
| 318-322 | Production efficiency and relationships among crop load, fruit composition and wine quality P. Clingeleffer, M. Krstic, and K. Sommer |
Wine Aging Session
| 323-336 | A survey of wine aging reactions, especially with oxygen V. L. Singleton |
| 337-344 | Mechanisms of anthocyanin and tannin changes during winemaking and aging V. Cheynier, S. Remy, and H. Fulcrand |
| 345-352 | Recent advances in white wine aging: The key role of the lees D. Dubourdieu, V. Moine-Ledoux, V. Lavigne-Cruège, L. Blanchard, and T. Tominaga |
| 353-355 | Tannin evolution from grape to wine. Effects on wine taste Y. Glories and C. Saucier |
Pest Management Session
| 356-359 | Moving along the IPM continuum F. G. Zalom |
| 360-363 | Managing Grapevine Diseases: Have We Improved Over the Past 50 Years? W. D. Gubler |
| 364-369 | Developing an integrating pest management program in California vineyards: Hitting a moving target K. M. Daane |