Last updated on March 24, 2009
Research Reports
Date: Thursday, June 25
Time: 10:00 am – Noon
Location: Grand Ballroom, Marriott Napa Valley Hotel
Moderator:
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 |