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No one under 21 years of age will be permitted to attend sessions or other events where alcoholic beverages are served. Identification by a photo i.d. may be required at any time during ASEV as deemed necessary.

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ASEV provides a forum for the presentation, discussion and publication of research and technological developments for the promotion of education in enology and viticulture. ASEV does not endorse the products or services of its members or other delegates. The mention of products or services in the published abstracts does not imply endorsement of these or other products. No endorsement of any kind should be inferred.

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ASEV has developed a program which includes invited speakers. ASEV has received confirmation from all speakers at the time of publication but is not responsible for any changes or cancellations that may occur. No refunds will be made in this regard.

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Date: Tuesday, June 21, 2011
Time: 8:30 am – Noon

Organized by:
Linda Bisson, University of California, Davis

The Coastal Issues seminar will discuss issues and management strategies for coastal vineyards. Salinity and soil composition will be discussed as will their influence on vine performance and wine composition. The session will also include a focus on viticultural practices impacting grape pyrazine levels.

Moderator:
James Kennedy, California State University, Fresno

Program:

Date: Tuesday, June 21, 2011
Time: 1:00 pm – 5:00 pm

Organized by:
Linda Bisson, University of California, Davis

Flash détente is a heat treatment of must followed by rapid vacuum cooling. This technique is being explored in several winemaking regions on the West Coast. The speakers will provide the French perspective on the use of this technology and discuss this novel tool for the production of wine from the Central Coast and other areas of California. The impact of flash treatments on wine composition and quality will also be presented.

Moderator:
Linda Bisson, University of California, Davis

Program:

Date: Wednesday, June 22
Time: 9:00 am – 9:45 am
View Press Release

The ASEV Merit Award is presented annually to an individual who has significantly contributed in an outstanding distinguished manner to the progress and advancement of enology and viticulture or to the Society itself. This award acknowledges excellence in the fields of education, technology, research, management, public relations or any discipline related to enology and viticulture.

Research-Vision, Personnel, Facilities, Funding, Collaboration, Finishing and Communication

Mr. Jerry Lohr
J. Lohr Vineyards, California

The Society is pleased to announce that Jerry Lohr, president and owner of J. Lohr Vineyards & Wines, is the 2011 Merit Award recipient. The award is presented annually to an individual who has significantly contributed in an outstanding manner to the progress and advancement of enology and viticulture or to the Society itself. Jerry will be honored at the National Conference to be held this year in Monterey, California, on June 22-23, 2011.

Jerry established J. Lohr Vineyards & Wines as one of the world’s great independent wineries, with a 3,000-acre estate program spanning the Central Coast and Napa Valley. As a respected member of the industry, Jerry uses his extensive knowledge of the California winegrowing process to address the subject from a wide range of scientific and agricultural perspectives.

After taking root in the Arroyo Seco region of Monterey County and Paso Robles, J. Lohr Vineyard and Winery produced an acclaimed portfolio of wines over the decades, which includes J. Lohr Estates, J. Lohr Vineyard Series and J. Lohr Cuvée Series. Jerry helped build the stellar reputation of both regions he farms, cementing Monterey County and Paso Robles as significant winegrowing regions in California. His dedication goes beyond J. Lohr Vineyards & Wines. His work on behalf of the entire industry has included posts as director and chair of the Wine Institute and chair of the Monterey Winegrowers Council. He is also one of the founding members of Wine Vision, a group that promotes a long-range view of the wine industry. Additionally, he founded the National Grape and Wine Initiative, a coalition representing winegrowers, wineries and academic institutions committed to improving the industry. In 2007, the College of Agriculture and Environmental Science at UC Davis honored him with its Award of Distinction; in 2008, he was named Wine Industry Person of the Year by the Paso Robles Wine Country Alliance; and in 2010, the New York Institute of Technology awarded him with its Professional Excellence in Oenology award.

Date: Thursday, June 23, 2011
Time: 8:25 am – 10:15 am

This session will feature our keynote speaker, Tim Bucher of TastingRoom.com, and will also include presentations by university researchers highlighting research innovation.

Program:

8:25 am – 8:30 am	Introduction Linda Bisson (Moderator), University of California, Davis
8:30 am – 9:00 am	Keynote Speaker: Tim Bucher, TastingRoom.com, California Tim has developed an innovative advanced transfer and bottling process that enables bottled wines to be rebottled into smaller sample kits for consumers. Highlights of this process include: (1) the ability to screen for postbottling changes such as TCA prior to the transfer, (2) the use of sterile inert gas atmosphere to prevent oxygen pickup, and (3) the use of sensory testing to ensure insignificant changes due to the transfer.
9:00 am – 10:00 am	Véronique Cheynier, Institut National de la Recherche Agronomique, France An overview of recent advances and future directions for phenolics research in terms of analytical methods, grape and wine chemistry, winemaking practices, and sensory importance will be provided. Some innovative methods in related fields are applicable to phenolics research including new technologies including metabolomics approaches and sensors such as electronic tongues.
	Susan Ebeler, University of California, Davis An overview of new analytical capabilities such as GC- and HPLC-linked mass spectrometry and 2-dimensional chromatography will be presented. These advanced analyses will enable improved resolution and detection limits of recently discovered components in grapes, wines and distillates.
	Roger Boulton, University of California, Davis The potential of green cleaning chemistry for wineries will be addressed. These practices eliminate sodium salts which degrade clay in soils and organic components and contribute to the oxygen requirements of waste water systems. The possible recovery and reuse of both water and cleaning salts with membranes to greatly reduce the water needed for cleaning applications will be reviewed.
10:00 am – 10:15 am	Question & Answer