Proceedings of the ASEV 50th Anniversary Annual Meeting (2000)
A comprehensive collection of manuscripts from the papers presented by invited speakers at the ASEV Annual Meeting held on June 19-23, 2000 in Seattle, Washington. Contains all papers for the Cold Hardiness Workshop and the Sensory Symposium.
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Table of Contents
Sensory Symposium
| 1-2 |
Sensory evaluation in the wine industry: An under-utilized
resource A. C. Noble |
| 3-8 |
Practical applications of sensory research: Effect of glass
shape, yeast strain, and terroir on wine flavor U. Fischer |
| 9-11 |
The new challenges of wine industry met by a smart use of
sensory techniques I. Lesschaeve |
| 12-14 |
Making sensory evaluation work in a winery C. de la Presa Owens |
| 15-18 |
Sensory evaluation of experimental wines with limited
resources L. Chacon-Rodriguez, J. T. Wong, and T. H. Smith |
| 19-21 |
What sensory consultants can do for the wine industry P. A. Howe |
| 22-24 |
Experimental design: A necessary tool for sensory research
on alcoholic beverages S. B. Hummer |
| 25-27 |
Relating consumer perception and sensory science to sell
more wine: A case study in the use of preference
mapping D. Craig-Petsinger |
| 28-31 |
The identification of sensory and non-sensory attributes of
California Chardonnay wines that influence acceptance and
purchase intent for differing segments of consumers J. M. Yegge and A. C. Noble |
Cold Hardiness Workshop
| 32-34 |
Marketing the milk of the vine K. L. McMath |
| 35-48 |
Grapevine cold hardiness: Mechanisms of cold acclimation,
mid-winter hardiness maintenance, and spring
deacclimation G. S. Howell |
| 49-59 |
Site selection and other vine management principles and
practices to minimize the threat of cold injury T. K. Wolf and J. D. Boyer |
| 60-72 |
The art of protecting grapevines from low temperature
injury R. G. Evans |
| 73-76 |
Use of oils and alginate to delay budbreak of
grapevines I. Dami, R. Hamman, C. Stushnoff, and T. K. Wolf |
| 77-80 |
Ice nucleation and the time of pruning R. Hamman |
| 81-93 |
Dynamics of grapevine cold hardiness R. L. Wample, S. Hartley, and L. Mills |
| 94-100 |
The anatomy of low-temperature injury of grapevines M. C. Goffinet |
| 101-110 |
Vine and vineyard management following low temperature
injury W. Wolfe |
| 111-114 |
Vine disorders indirectly caused by low temperature injury
— crown gall disease K. C. Eastwell |
Special Presentations
| 115-121 |
2000 AJEV Merit Award Lecture. A half-century of research
at the world’s largest winery: A personal
retrospective. A. Caputi, Jr. |
| 122-127 |
Viticulture in change A. N. Kasimatis |
| 128-136 |
2000 AJEV Honorary Research Lecture. The biological
resilience of Saccharomyces: Strategies for adaptation to
the natural fermentative environment L. F. Bisson |
Wine Analysis Session
| 137-141 |
Advances in the Australian wine industry and the
contributing role of wine analysis B. Rankine |
| 142-148 |
Coupled instrumental techniques in wine flavor analysis:
From gas chromatography-mass spectrometry to high
resolution gas chromatography-isotope ratio mass
spectrometry P. Schreier |
| 149-154 |
The ‘haze proteins’ of wine—a summary of properties,
factors affecting their accumulation in grapes and the
amount of bentonite required for their removal from
wine P. B. Høj, D. B. Tattersall, K. Adams, K. F. Pocock, Y. Hayasaka, R. van Heeswijck, and E. J. Waters |
Vineyard Mechanization Session
| 155-164 |
Past, present, and future of vineyard mechanization J. R. Morris |
| 165-169 |
Mechanization of wine and raisin production in Australian
vineyards P. Clingeleffer |
| 170-184 |
Innovations and outlook in grapevine training systems and
mechanization in North-Central Italy C. Intrieri and I. Filippetti |
| 185-190 |
Adaptation and utilization of minimal pruning systems
for quality production in cool climates H. R. Schultz, S. Kraml, U. Werwitzke,T. Zimmer, and J. Schmid |
Wine Flavor Session
| 191-195 |
Wine flavor research—experiences from the past offer a
guide to the future P. J. Williams and I. L. Francis |
| 196-203 |
The role of yeasts in grape flavor development during
fermentation: The example of Sauvignon blanc. D. Dubourdieu, T. Tominaga, I. Masneuf, C. Peyrot des Gachons, and M. LaureMurat |
| 204 |
Advances in our knowledge wine olfaction T. E. Acree |
| 205-208 |
Past and the future: Bucket flavor chemistry to
senso-chemistry S. E. Ebeler and A. C. Noble |
| 209-215 |
UC Davis’ role in improving California’s grape planting
materials M. A. Walker |
Plant Materials Session
| 216-222 |
Trade in grapevine plant materials: Local, national, and
worldwide perspectives. D. A. Golino |
| 223-230 |
The origins of the grape program at Foundation Plant
Materials Service L. Alley and D. A. Golino |
| 231-236 |
Major graft-transmissibile diseases of grapevines: Nature,
diagnosis, and sanitation G. P. Martelli |
| 237-239 |
Genetically engineered plants: What are they? What are
their risks and benefits? Can the technology be usefully
applied to grapevines? D. Gonsalves |
Wine Biotechnology Session
| 240-257 |
The evolution of the technology of winemaking—1950 to
2000 R. B. Boulton |
| 258-260 |
Winemaking microbiology: Advances in research and their
impact on winemaking practices J. Gafner, P. Hoffmann-Boller, N. Porret, and D. Pulver |
| 261-270 |
Tailoring wine yeast for the third millennium: Novel
approaches to the ancient art of winemaking I. S. Pretorius |
| 271-277 |
Yeast autolysis and yeast macromolecules? Their
contribution to wine flavor and stability C. Charpentier |
| 278-284 |
Understanding wine lactic acid bacteria. Progress and
prospects in controlling wine quality A. Lonvaud-Funel |
Vine Balance Session
| 285-295 |
Leaf area/crop weight ratios of grapevines: Influence on
fruit composition and wine quality W. M. Kliewer and N. K. Dokoozlian |
| 296-308 |
Planting
density and physiological balance: Comparing approaches to
European viticulture in the 21st century. C. Intrieri and I. Filippetti |
| 309-317 |
Impact of trellis/training systems and cultural practices
on production efficiency, fruit composition, and vine
balance. A. G. Reynolds |
| 318-322 |
Production efficiency and relationships among crop load,
fruit composition and wine quality P. Clingeleffer, M. Krstic, and K. Sommer |
Wine Aging Session
| 323-336 |
A survey of wine aging reactions, especially with
oxygen V. L. Singleton |
| 337-344 |
Mechanisms of anthocyanin and tannin changes during
winemaking and aging V. Cheynier, S. Remy, and H. Fulcrand |
| 345-352 |
Recent advances in white wine aging: The key role of the
lees D. Dubourdieu, V. Moine-Ledoux, V. Lavigne-Cruège, L. Blanchard, and T. Tominaga |
| 353-355 |
Tannin evolution from grape to wine. Effects on wine
taste Y. Glories and C. Saucier |
Pest Management Session
| 356-359 |
Moving along the IPM continuum F. G. Zalom |
| 360-363 |
Managing Grapevine Diseases: Have We Improved Over the Past
50 Years? W. D. Gubler |
| 364-369 |
Developing an integrating pest management program in
California vineyards: Hitting a moving target K. M. Daane |
