Dr. Michelle Moyer, Washington State
University, Prosser, professor and viticulture extension
specialist, has been confirmed as the president
of the American Society for Enology and Viticulture (ASEV) for
2023-2024.
ASEV’s Board of Directors for 2023-2024 also includes:
Vice President –Anita
Oberholster: Vice-chair and Professor of Cooperative
Extension in Enology at the University of California, Davis
Second Vice President –James
Osborne: Professor and Enology Extension Specialist at
Oregon State University, Corvallis
Secretary-Treasurer –Torey
Arvik: Director of Applied Research at Jackson Family
Wines and Chief Science Officer at SonomaCeuticals/Whole Vine
Products in Santa Rosa, California
Science Editor –Markus
Keller: Distinguished Professor of Viticulture at
Washington State University, Prosser
Technical Program Director –James
Harbertson: Associate Professor of Enology at
Washington State University, Tri-Cities
Director –Karen Block:
Director of Industry Relations at the Department of Viticulture
and Enology at the University of California, Davis
Director–Federico
Casassa: Associate Professor of Enology at California
Polytechnic State University, San Luis Obispo
Director–Leticia
Chacón-Rodríguez: Head Winemaker at the University of
California, Davis
Director – Hope Goldie: Director of Winemaking
at Darioush Winery in Napa, California
Director –Anna Katharine
Mansfield: Associate Professor of Enology at Cornell’s
NYSAES in Geneva, New York
Director–Yun
Zhang: Viticulturist at Ste. Michelle Wine Estates in
Prosser, Washington
Smiling faces, learning opportunities, lively networking
and occasional sips can be seen in the
photo collage from the 74th ASEV National
Conference in Napa, California. Look back and reminisce with us
by checking out the ASEV photos at asev.org/photos.
ASEV would like to thank the speakers, sponsors, committee
volunteers and attendees for making this one of ASEV’s most
successful gatherings.
The National Conference in Napa was filled with dynamic
presentations, including the sold-out Climate Change Symposium –
Part 2: Enology, Merit Award, Keynote Presentation, Extension
Distinction Presentation, Honorary Research Lecture and the
numerous research lectures. If you’re looking to hear some or all
of the presentations from the 74th ASEV National
Conference, you can purchase the audio recordings here.
All oral conference presentations are available for download or
on USB.
Help ASEV celebrate its upcoming 75th
Anniversary in the best way we know how – indulging in some
nostalgia and looking back at people, places and the fun times
we’ve had together over the years! Unearth those precious and
cherished photos and share them with us. We’re looking for photos
of fun events, meaningful projects, close friends and colleagues
to include in a commemorative online yearbook for the 2024 ASEV
National Conference.
Please share your photos by April 3, 2024 (earlier is better) by
one of three ways:
Mail to ASEV office address:
1724 Picasso Avenue, Suite E
Davis, CA 95618
Over $100,000 in scholarships were awarded to 25 students
throughout North America by ASEV. The ASEV’s scholarship program
supports students pursuing scientific research and advancement in
enology or viticulture.
ASEV’s traditional scholarship
program is available to students pursuing a degree in
enology, viticulture, or in a curriculum emphasizing a science
basic to the wine and grape industry. The
ASEV Presidents’ Award for Scholarship in Enology and
Viticulture awards $12,500 each to two students who exceed
the expectations of the traditional program. Yiliang Cheng of
Iowa State University, Ames, received the award for enology
and Meredith Persico of The Pennsylvania State University,
University Park, received the award for viticulture.
Click to watch Yiliang and Meredith’s videos.
Support student scholarships by donating to the
ASEV
Foundation. If making an impact and providing a
legacy for future leaders in enology and viticulture is important
to you, learn more on how to donate to the
ASEV Foundation.
The ASEV Foundation is a 501(c)(3) non-profit tax-exempt public
benefit corporation. Contributions are tax-deductible.
At the ASEV National Conference held in June in Napa, ASEV
provided a venue for more than 40 students from around the globe
to present their research. Students gave poster and oral
presentations, as well as flash talks. The six students that
received the 2023 Best Student Presentation Award include:
For Viticulture:
Oral Presentation
Hongrui Wang, Cornell University, New York Development and Deployment of an Auto-Machine Learning
Prediction Model to Monitor Grapevine Freezing Tolerance in the
Eastern United States
Poster Presentation
Noelymar Gonzalez-Maldonado, University of California,
Davis Assessing the Variability of Soil Health Indicators Across
California Vineyards
Flash Talk
David Campbell, The Pennsylvania State University,
State College Environmental Drivers of Tannin Extractability in
Pennsylvania Winegrapes
For Enology:
Oral Presentation
Marcel Hensel, Dienstleistungszentrum ländlicher Raum,
Germany A Machine Learning Application to Differentiate White Wine,
Blanc de noir, and Rosé Wine Based on CIEL*a*b*
Poster Presentation Allison Badar, University of California,
Davis Remediation of Smoke-Impacted Wine Using Molecularly
Imprinted Polymers
Flash Talk
Matt Garcia, Oregon State University, Corvallis Impact of Malolactic Fermentation Timing and Use of
Torulaspora delbrueckii on Pinot noir Wine Properties
Best student presentations are sponsored by J. Lohr Vineyards & Wines
for viticulture oral, poster and flash talks and Lallemand for enology
oral, poster and flash talks.
Missed the most recent monthly webinars? Below are summaries of
the last two presentations. Join our next webinar in October.
May Webinar: Stilbenes Can Impair Malolactic Fermentation
with Strains of Oenococcus oeni and Lactobacillus plantarum
Presented by: Fabian Weber, University of Kassel and Pascal
Wegmann-Herr, DLR Rheinpfalz, Germany
Moderated by: Megan Hall
Wine is made up of various microorganisms that interact in
complex ways. These include microorganisms from the grapes
themselves and those influenced by viticultural practices. This
presentation focused on a specific fermentation process known as
malolactic fermentation (MLF), which follows alcoholic
fermentation.
Researchers discussed their work investigating the impact of
phenolic compounds on MLF in wine production, including the
potential implications of their findings and how different
phenolic compounds might affect the fermentation process. They
also explored the complexity of the wine production process,
considering factors such as grape varieties, fungal infections,
pH levels and more.
Malolactic Fermentation (MLF): MLF is carried
out by lactic acid bacteria and involves the conversion of
malic acid to lactic acid. This process leads to a decrease in
acidity and can impact the taste, aroma, and color of the wine.
MLF is influenced by factors such as grape variety, grape
health, and enological practices.
Stilbenes and Their Impact: Researchers
investigated the effects of a group of compounds called
stilbenes on MLF. Stilbenes are found in grapes and have been
associated with certain health benefits. However, certain grape
varieties rich in stilbenes were found to experience
difficulties in MLF.
Research Setup: Researchers created a
simplified model solution to study the effects of stilbenes on
MLF. They added different types of stilbenes and grape shoot
extract to the solution, then observed the impact on two
strains of lactic acid bacteria involved in MLF.
Strain-Dependent Effects: The results showed
that the impact of stilbenes on MLF is dependent on the
specific strains of lactic acid bacteria. Some strains were
inhibited by certain stilbenes, while others were not affected
or even enhanced in their activity. This suggests that
different strains respond differently to stilbenes, making the
process complex and strain-specific.
In conclusion, the study highlights that the relationship between
grape phenolic compounds such as stilbenes and the behavior of
lactic acid bacteria is intricate and varies with different
strains. There is need for careful consideration of MLF starter
cultures based on grape variety and health, as well as the
potential use of certain phenolic compounds to manage grape
infections and enhance wine quality.
In the ever-evolving landscape of viticulture, the role of
mechanization has emerged as a crucial factor in shaping both
working time requirements and production costs. This presentation
examined the significance of this trend.
Labor Efficiency Enhancement: Mechanization
has proven to be a game-changer in improving labor efficiency.
By automating tasks such as pruning, harvesting, and canopy
management, vineyard operators can significantly reduce the
time required to perform these activities. This not only
addresses labor shortages often faced during peak seasons but
also minimizes physical strain on workers.
Impact on Production Costs: There is a
profound effect of mechanization on production costs. While the
initial investment for machinery and technology can be
substantial, the long-term savings in labor and increased
productivity can substantially outweigh these costs. Proper
maintenance and strategic implementation are key to maximizing
return on investment.
Variability in Mechanization Suitability: Not
all vineyards or tasks can be uniformly mechanized. Factors
such as vineyard layout, terrain, grape varieties, and quality
goals influence the feasibility and effectiveness of mechanized
solutions. Vineyard managers must assess which tasks are
best suited for mechanization while considering
site-specific conditions.
Data-driven Decision-making: Mechanization
extends beyond physical machinery. The integration of data
collection and analysis, such as vine health monitoring and
yield prediction, enables informed decision-making. Real-time
data is critical to properly adjusting mechanization strategies
and optimizing overall operations.
Skilled Workforce Evolution: Mechanization
shifts the demand for labor from manual labor-intensive tasks
toward technical oversight and machinery management. This shift
highlights the need for training labor forces to handle
advanced machinery, driving a new wave of education and
training in the viticulture sector.
Approved by the ASEV Board of Directors on January 19, 2021.
Diversity
The American Society for Enology and Viticulture is committed to
creating a fair, safe, and flexible environment which embraces
tolerance and fosters inclusion. We celebrate the myriad of
perspectives and contributions that each individual brings to our
Society. Diversity, equity, and inclusion fuel our innovation and
enriches our community.
American Society for Enology and Viticulture Web Link &
Logo License Agreement
ASEV will grant to you a personal, nonexclusive, nontransferable
license to hyperlink (“Link”) your Internet Web site to ASEV’s
Internet Web site, and/or use ASEV’s Web link logo (“Link Logo”)
as part of your Intenet Web site subject to the following terms
and conditions: You must accept all terms and conditions in this
Agreement.
Welcome to the ASEV website. ASEV has created this Privacy Policy
in order to demonstrate our firm commitment to privacy for our
website Users. The following paragraphs disclose our information
gathering and dissemination practices. The Privacy Policy may
change at any time; any changes will be posted on this page.
Should you have additional questions, comments or concerns please
contact us:
