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
Moderator:
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 |