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Daily Archive

Wine Microbiology Session

Last updated on March 24, 2009

Research Reports

Date: Thursday, June 25
Time: 10:00 am – Noon
Location: Grand Ballroom, Marriott Napa Valley Hotel

Leticia Chacón-Rodriguez, Foster’s Wine Estates Americas, California

10:00 am – 10:20 am	Global Profiling of the Bacterial and Yeast Ecology in Wine Production David Mills, University of California, Davis
10:20 am – 10:40 am	Selection of Wine Yeast for Making White Wine with a High Level of Aromas from Koshu Grapes Michikatsu Sato, University of Yamanashi, Japan
10:40 am – 11:00 am	Impact of Saccharomyces and Non-Saccharomyces Yeast on the Flavor and Aroma of Pinot noir David Takush, Oregon State University, Corvallis
11:00 am – 11:20 am	Analysis of Lipid Compositional Changes during Fermentation in Two Wine Yeast Strains with Varying Ethanol Tolerance Clark Henderson, University of California, Davis
11:20 am – 11:40 am	Kinetics and Genetics: 2,4,6-Trichloroanisole Production in Streptomyces Paula Mara, University of California, Davis
11:40 am – Noon	Effect of Alcoholic and Malolactic Fermentation Parameters on Acetaldehyde in Wine J Nicholas Jackowetz, Cornell University, NYSAES, New York

Last updated on March 24, 2009

Research Reports

Date: Thursday, June 25
Time: 10:00 am – Noon
Location: Napa Valley Ballroom, Marriott Napa Valley Hotel

Peter Cousins, USDA, Cornell University, New York

10:00 am – 10:20 am	Evaluation of Rootstock Performance with Pinot noir on a High-Magnesium Soil Mark Battany, University of California Cooperative Extension, San Luis Obispo
10:20 am – 10:40 am	Breeding for Salinity Tolerance in Vitis Kevin Fort, University of California, Davis
10:40 am – 11:00 am	Breeding Grape Rootstocks for Lime and Drought Tolerance Laszlo Kocsis, Pannon University, Hungary
11:00 am – 11:20 am	Rootstock Influence on Cabernet Sauvignon and Merlot Vine Performance in California’s Central Coast Yannis Toutountzis, California State University, Fresno
11:20 am – 11:40 am	Location and Rootstock Effect on Free Amino Acid and Phenolic Composition of Grape Cultivars Daniel Person, University of California, Davis
11:40 am – Noon	Use of Carbon Isotope Discrimination on Grape Sugar as a Tool for Practical Vineyard Management Cornelis van Leeuwen, Université de Bordeaux, France

Last updated on March 24, 2009

Research Reports

Date: Thursday, June 25
Time: 3:30 pm – 4:50 pm
Location: Grand Ballroom, Marriott Napa Valley Hotel

James Harbertson, Washington State University, Prosser

3:30 pm – 3:50 pm	Evaluation of Potassium during Commercial-scale Red Wine Fermentations and Model Wine Extractions James Harbertson, Washington State University, Prosser
3:50 pm – 4:10 pm	Naturally Occurring Spatial Variability in Canopy Biomass Impacts Flavor and Aroma Compounds in Riesling James Meyers, Cornell University, New York
4:10 pm – 4:30 pm	Effect of Yeast Composition and Vinification Strategy on Sensory Perception and Flavor Composition Stephan Sommer, DLR Rheinpfalz, Germany
4:30 pm – 4:50 pm	Role of Yeast Sulfur Metabolism in the Formation of Hydrogen Sulfide from Elemental Sulfur Yeun Hong, University of California, Davis

Last updated on March 24, 2009

Research Reports

Date: Thursday, June 25
Time: 3:30 pm –4:50 pm
Location: Vintners Ballroom, Marriott Napa Valley Hotel

Christian Butzke, Purdue University, Indiana

3:30 pm – 3:50 pm	Updated Analysis of Climate-Viticulture Structure and Suitability in the Western United States Gregory Jones, Southern Oregon University, Ashland
3:50 pm – 4:10 pm	Weather, Climate, Characteristics and Prices of California Winegrapes Calanit Bar-Am, University of California, Davis
4:10 pm – 4:30 pm	Vineyard-scale Climate Variability, Vine Light Intensity and Pinot noir Phenolic Composition Kimberly Nicholas Cahill, University of California, Davis
4:30 pm – 4:50 pm	Gas Exchange of Field-Grown Cool, Warm and Hot Climate Grapevine Varieties in West Texas Thayne Montague, Texas Tech University, Lubbock