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Daily Archive

Water Relations Session Part II

Last updated on March 25, 2008

Thursday, June 19
1:40 pm – 2:40 pm

Mark Matthews, University of California, Davis

1:40 pm – 2:00 pm	Role of Embolism in the Drought Response of Grapevine William Drayton, University of California, Davis
2:00 pm – 2:20 pm	Influence of Regulated Deficit Irrigation and Crop Level Management on Fruit Composition and Wine Sensory Characteristics Influence of Regulated Deficit Irrigation and Crop Level Management on Soil and Vine Water Status and Vegetative and Reproductive Growth Sara Spayd, North Carolina State University, Raleigh
2:20 pm – 2:40 pm	Impact of Vine Water Status on the Sensory Profile of Riesling Wines Jim Willwerth, Brock University, Canada

Last updated on March 25, 2008

Thursday, June 19
10:20 am – Noon

Ann Colonna, Oregon State University, Portland

10:20 am – 10:40 am	Influence of Harvest Date on the Sensory Profiles of Icewines from the Niagara Peninsula Amy Bowen, Brock University, Canada
10:40 am – 11:00 am	Modulation of Shiraz Volatiles, Color, and Aroma Aging Potential through Di-Ammonium Phosphate Addition Maurizio Ugliano, The Australian Wine Research Institute, Australia
11:00 am – 11:20 am	Sensory and Chemical Changes Induced by Secondary Fermentation of Riesling and Chardonnay Sparkling Wines Ulrich Fischer, DLR Rheinpfalz, Germany
11:20 am – 11:40 am	Chemical and Sensory Effects of Wineglass Shape Gregory Hirson, University of California, Davis
11:40 am – Noon	Human Differences in Detection of Brettanomyces Odor Impact Compounds C. M. Lucy Joseph, University of California, Davis

Last updated on March 25, 2008

Wednesday, June 18
3:00 pm – 3:40 pm

Roger Boulton, University of California, Davis

3:00 pm – 3:20 pm	Interaction of Polyphenols, Oxygen, and Sulfite in Wine John Danilewicz, United Kingdom
3:20 pm – 3:40 pm	Sensory and Chemical Changes Induced by Oxygenation during and after Fermentation in Pinot noir and Cabernet Sauvignon Wines Dominik Durner, DLR Rheinpfalz, Germany

Last updated on March 25, 2008

Wednesday, June 18
2:20 pm – 4:00 pm

James Harbertson, Washington State University, Prosser

2:20 pm – 2:40 pm	Variation in the Skin Tannin Content, Composition, and Polymer Length Distribution of 36 Different Grape Varieties Mark Downey, University of Adelaide, Australia
2:40 pm – 3:00 pm	Survey of Changes in Free Anthocyanin Accumulation at Different Vegetative Vigor Levels in Vitis vinifera L. Cabernet Sauvignon Gerard Logan, Eastern Institute of Technology, New Zealand
3:00 pm – 3:20 pm	Tannin Accumulation and Composition during Grape Berry Development Rachel Hanlin, University of Adelaide, Australia
3:20 pm – 3:40 pm	Assessing the Impact of Temperature on the Development and Composition of Grape Berries (Vitis vinifera L. cv. Merlot) Seth Cohen, Oregon State University, Corvallis
3:40 pm – 4:00 pm	Field Temperature and Anthocyanins in Merlot Grape Berries Julie Tarara, United States Department of Agriculture, Washington

Last updated on March 25, 2008

Wednesday, June 18
1:20 pm – 2:40 pm

James Osborne, Oregon State University, Corvallis

1:20 pm – 1:40 pm	Identification of Genes Associated with Ester Formation and Degradation in Yeast Strain BY4742 Stuart Robinson, University of California, Davis
1:40 pm – 2:00 pm	Kinetics of Yeast Protein Release during Aging of Wine on the Yeast Lees Jeff Rowe, Oregon State University, Corvallis
2:00 pm – 2:20 pm	Effect of Dissolved Oxygen Concentration on Brettanomyces Growth and 4-Ethylphenol Production Laura Weissberg, University of California, Davis
2:20 pm – 2:40 pm	Role of Wine Yeast Strains in the Production of Positive Aroma Attributes during Winemaking Eduardo Agosin, Pontificia Universidad Católica de Chile