Last updated on March 25, 2008
Enology authors present:
Wednesday, June 18
2:30 pm – 4:00 pm
The 2008 Annual Meeting Poster Sessions, a collection of significant research, will be on display Wednesday, June 18, and Thursday, June 19, in the exhibit hall. You will be able to meet the authors poster presentation for one and a half hours on the designated day and time listed above.
Poster Session Co-chairs:
John Clark, The Wine Group, California
Chris Smith, Bogle Vineyards, California
| E1 | Recommended Grape Preparation Methods for Fast, Accurate Results with the Harbertson-Adams Phenolic Assay Kimberly Cahill, Stanford University, California |
| E2 | Analysis of Aroma and Aroma Precursors in Pinot noir Grapes Using Stir Bar Sorptive Extraction–GS–MS Xiaofen Du, Oregon State University, Corvallis |
| E3 | Comparison of Mild Enzymatic Hydrolysis and Acidic Hydrolysis on Monoterpenoic and Norisoprenoidic Glycoconjugates in Pinot noir Grapes Xiaofen Du, Oregon State University, Corvallis |
| E4 | A Method for the Accurate Measurement of Free and Sulfite-Bound Wine Carbonyls by HPLC Ryan Elias, University of California, Davis |
| E5 | Implementation of FT-MIR in Wineries to Measure Grape Composition Ulrich Fischer, DLR Rheinpfalz, Germany |
| E6 | Limiting the Formation of Methanol in Wines and Distilled Fruit Spirits Yong Hang, Cornell University, New York |
| E7 | Development of a Fluidized Bed for Crystallizing Potassium Bitartrate from Wine David Hirzel, University of California, Davis |
| E8 | Impact of Modification of the MET10 Allele on Fermentation Performance in Saccharomyces Yeun Hong, University of California, Davis |
| E9 | Quantification of Effects of Common Variables on Determination of Volatile Acidity in Wine Patricia Howe, Patricia Howe Wines, California |
| E10 | Screening Enzymes with Enological Relevance in Lactic Acid Bacteria Isolated from Douro Wines António Inês, Universidade de Tras-os-Montes e Alto Douro, Portugal |
| E11 | Diacetyl Production by Lactobacillus casei Isolated from Wine C.M. Lucy Joseph, University of California, Davis |
| E12 | Aroma Profiles of Research-Scale and Commercial New Zealand Pinot noir Wines Paul Kilmartin, University of Auckland, New Zealand |
| E13 | Production and Characteristics of Wines Produced with Domestic Cultured Grapes in Korea Jung-In Kim, Chung-Ang University, Korea |
| E14 | Isolation and Characteristics of Wild Yeast from Domestic Cultured Grapes in Anseong, Korea Jung-In Kim, Chung-Ang University,Korea |
| E15 | Relationship between H2S Production and MET Genes Expression Levels in S. cerevisiae Under Different Assimilable Nitrogen Status Ana Mendes-Ferreira, Universidade de Tras-os-Montes e Alto Douro, Portugal |
| E16 | Effect of Stainless Steel Vats and Glass Carboys on Muscadine Wine Dissolved Oxygen, Color, Total Phenols, and Titratable Acidity Mitwe Musingo, Florida A&M University, Tallahassee |
| E17 | Role of Primary Fermentation Conditions in the Formation of Sulfur Taints Sur Lie Laura Oskwarek, University of California, Davis |
| E18 | Assessment of Perceived Wine Astringency by Cyclic Voltammetry Steven Petrovic, Southern Oregon University, Ashland |
| E19 | Effect of Metal Chelators on Wine Oxidation Annegret Rust, University of California, Davis |
| E20 | Insights into the Chemical Basis for Wine Body: Exploratory Study of GC-MS and NMR Metabolite Identification in White Wines Kirsten Skogerson, University of California, Davis |
| E21 | Monitoring the Functionality of Yeast Cells Using Flow Cytometry Stephan Sommer, DLR Rheinpfalz, Germany |
| E22 | Calcium Tartrate Stabilization in Wine with Phytic Acid Brent Trela, Texas Tech University, Lubbock |
| E23 | Evaluating Egg White Fining as a Means to Reduce Brettanomyces Populations in Merlot Wine Jennifer Walsh, University of California, Davis |
| E24 | Development of Research-Scale Winemaking Procedures to Represent Grape Quality in New Zealnd Pinot noir Randy Weaver, University of Auckland, New Zealand |
| E25 | Color Development in a Red Wine with a Low Tannin to Anthocyanin Ratio Karl Wilker, Missouri State University, Mountain Grove |
| E26 | Wine Closure on Volatile Sulfur and Aroma Development during Postbottle Aging Xue Zhang, Oregon State University, Corvallis |
| E27 | Changes in Polyphenols in White Wine (Godello Variety) Aged with Chips and Analyzed by HPLC-DAD and Spectrophotometry Concepcion Pérez Lamela, Oregon State University, Corvallis |
| E28 | Volatile Composition of Godello Wines Treated with Different Oak Chips Concepcion Pérez Lamela, Oregon State University, Corvallis |