Contains the keynote and poster presentations of invited speakers at the International Symposium on Nitrogen in Grapes and Wine held on June 18 & 19, 1991 in Seattle, Washington. 

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Table of Contents

Soil nitrogen and the uptake of nitrogen in grapevines.
O. Lohnertz
1-11

Ground water pollution by nitrate in viticultural areas.
K. Schaller
12-22

Nitrogen dynamics in grapevine: physiology and modeling.
B. Wermelinger
23-31

Translocation and storage by grapevines as affected by time of application.
W. J. Conradie
32-42

Nitrogen assimilation in higher plants: strategies for annual and perennial plant species.
A. Oaks, C. J. Clark, and J. S. Greenwood
43-51

Amino acid and protein metabolism in Vitis spp.
K. A. Roubelakis-Angelakis
52-61

Vine nitrogen requirements – utilization of N sources from soils, fertilizers, and reserves.
L. E. Williams
62-66

Nitrogen compounds in grapes, must, and wine.
W. R. Sponholz
67-77

Influence of nitrogen on yeast and fermentation of grapes.
L. F. Bisson
78-89

Canopy microclimate implications for nitrogen effects on yield and quality.
R. E.Smart
90-101

Inflorescence necrosis: Is ammonium the culprit?
D. Jordan, P. Breen, S. F. Price, and P. B. Lombard
102-107

The relationship of nitrogen and other nutritional elements to the bunch stem necrosis disorder “waterberry”.
L. P. Christensen, J. Boggero, and D. O. Adams
108-109

The influence of nitrogen fertilization on bud necrosis and bud fruitfulness of grapevines.
J. Perez-Harvey
110-115

Efficient uptake and utilization of nitrogen in drip- and furrow-irrigated vineyards.
W. L. Peacock, L. P. Christensen, D. J. Hirschfelt, F. E. Broadbent, and R. G. Stevens
116-119

Nitrogen fertilization and factors influencing grapevine cold hardiness.
R. L. Wample, S. E. Spayd, R. G. Evans, and R. G. Stevens
120-125

Accumulation of putrescine in grapevine leaves showing symptoms of potassium deficiency or “spring fever”.
D. O. Adams
126-132

Methods for determining the nitrogen status of vineyards.
W. M. Kliewer
133-147

Relationship between nitrogen content of must and sluggish fermentation.
R. E. Kunkee
148-155

Influence of nitrogen compounds in grapes on aroma compounds of wines.
A. Rapp and G. Versini
156-164

Influence of nitrogen compounds in grapes on ethyl carbamate formation in wines.
C. S. Ough
165-171

Hydrogen sulfide formation during fermentation: Effect of nitrogen composition in model grape musts.
P. A. Henschke and V. Jiranek
177-184

Histamine and other biogenic amines in wines.
F. Radler and K.-P. Fath
185-195

Vineyard fertilization effects on must and wine composition and quality.
S. E. Spayd, R. L. Wample, C. W. Nagel, R. G. Stevens, and R. G. Evans
196-199

Effect of soil-applied nitrogen on the yield and quality of Concord grapevines.
M. Ahmedullah and S. Roberts
200-201

Arginine as an indicator of the nitrogen status of wine grapes.
G. I. Bath, C. J. Bell, and H. L. Lloyd
202-205

The effect of nitrogen fertilization on growth, yield, and juice composition of Vitis vinifera cv. Cabernet Sauvignon grapevines.
S.-J. Bell
206-210

Automatic detection and correction of assimilable nitrogen deficiency during alcoholic fermentation under enological conditions.
M. Bely, J. M. Sablayrolles, and P. Barre
211-214

Effects of nitrogen fertilization and grafting on the composition of must and wine from Merlot grapes, particularly on the presence of ethyl carbamate.
A. Bertrand, M. C. Ingargiola, and J. Delas
215-220

Tissue nitrogen in Pinot noir grapevines as effected by nitrogen fertilization timing.
L. J. Bettiga and T. West
221-223

Determination of free amino acids in Port wine.
A. B. C. Capela and J. Bakker
224-227

Effect of nitrogen forms and rates, shading, and presence and absence of Ca” on the growth, tissue nitrogen compositions, and fruit quality of grapevines.
S.-S. Chang and W. M. Kliewer
228-238

Toxicity effects of perfused inorganic salt solutions on excised grape clusters and tendrils.
B. Holzapfel and B. G. Coombe
239-241

Effects of nitrogen fertilization and grafting on the yield and quality of the crop of Vitis vinifera cv. Merlot.
J. Delas, C. Molot, and J. P. Soyer
242-248

Time of nitrogen fertilization can reduce fermentation time and improve wine quality.
B. Dukes, B. Goldspink, J. Elliott, and R. Frayne
249-254

Response of Vitis vinifera cv. Sauvignon blanc grapevines to timed applications of nitrogen fertilizers.
B. Goldspink and C. Gordon
255-258

Inflorescence necrosis induced by ammonium incubation in clusters of Pinot noir grapes.
S. Gu, P. B. Lombard, and S. F. Price
259-261

Effect of glutamine synthetase/glutamate synthase (GS/GOGAT) inhibitors on ammonium accumulation in Pinot noir leaf and cluster tissues.
S. Gu, P. B. Lombard, and S. F. Price
262-265

Yeast nitrogen demand: Selection criterion for wine yeasts for fermenting low nitrogen musts.
V. Jiranek, P. Langridge, and P. A. Henschke
266-269

Prevention of ethyl carbamate formation in wine by urea degradation using acid urease.
S. Kodama, T. Suzuki, S. Fujinawa, P. De La Teja, and F. Yotsuzuka
270-273

The effect of nitrogen composition on the ethyl carbamate formation in New York wine.
I.-M. Tegmo-Larsson and T. Henick-Kling
274-277

Girdling and shading affect inflorescence necrosis, fruit set, and tissue ammonium in Pinot noir grapevines.
A. E. Ibacache, P. B. Lombard, and S. F. Price
278-281

Responses of Thompson Seedless grapevines trained to single and divided canopy trellis systems to nitrogen fertilization.
W. M. Kliewer, C. Bogdanoff, and M. Benz
282-289

Some aspects of arginine metabolism in grapevine leaves and berries.
R. Krueger and W. M. Kliewer
290-294

Effects of nitrogen fertilizer on population dynamics of leafhoppers on grapes.
M. A. Mayse, W. J. Roltsch, and R. R. Roy
295-299

Effect of temperature and free amino nitrogen in musts on the evolution of volatile acidity of Port wines.
R. M. Ramos and A. M. Faia
300-302

The effect of applied nitrogen on results of diagnostic soil and tissue tests for Concord grapes.
S. Roberts and M. Ahmedullah
303-305

Synthesis and regulation of glutamate dehydrogenase in grapevine callus.
K. A. Roubelakis-Angelakis, K. A. Loulakakis, and A. K. Kanellis
306-311

Effect of potassium and nitrogen supply on organic acid concentration and pH of grape juice: Preliminary results.
E. H. Ruhl and A. P. Fuda
312-314

The effect of lees contact time on Chardonnay wine composition.
W. Stuckey, P. Hand, P. A. Henschke, and R. Gawel
315-319

Purification and characterization of Schizosaccharomyces pombe urease.
M. W. Lubbers, J. W. Tweedie, S. B. Rodriguez, and R. J. Thornton
320-323