Proceedings of the Second International Symposium on Nitrogen in Grapes and Wine
(2015) (PDF format only)
Consists of articles from speakers, representing both academic
and industry perspectives, who addressed a broad range of the
impacts that nitrogen has on grape and wine quality, from
vineyard to bottle. The symposium was held in conjunction with
the 66th ASEV National Conference in Portland, OR, June 15-18,
2015.
Member Price $20 • Non-Member Price $40
Table of Contents
I. Impact of Vine Nitrogen on Vine Balance, Must, and Wine Style
Opening Remarks
S. Walheim
2
Brief Overview of California Vineyards and Nitrogen Assessment
and Use
L. Asimont
3
Balancing Vine Nutrient Status: Finding the “Sweet Spot” for
Nitrogen, Phosphorus, and Potassium Supply in Pinot noir
R.P. Schreiner, J. Lee, P. Skinkis, J. Osborne, M. Qian, E.
Tomasino, A. Navarrete, and F. Yuan
4 – 5
II. Varietal Composition and Nitrogen Assessments
Soil Impact on Nitrogen Uptake, Fruit Yield, and Juice
Characteristics
J.J. Lambert, A. Perry, and M.A. Walker
6 – 8
Nitrogen Management in Winemaking—An Applied Perspective
B. Dukes
9 – 12
III. Yeast Nutrition and Fermentation Dynamics
Exploring the Role of Nitrogen in Wine Fermentation Kinetics
D.E. Block
13 – 20
The Many Faces of Nitrogen in Alcoholic Fermentation: Impact on
Yeast Metabolism in Enological Conditions
A. Ortiz-Julien
21 – 23
IV. Postfermentation and Aging: Impact of Residual Nitrogen Composition
Impact of Residual Nitrogen on Wine Quality Postfermentation
J.P. Osborne
24 – 26
Amino Acids including D-amino Acids Formation during
Postfermentation Related to UMAMI
M. Sato
27 – 29
