Publications

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

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

Member Price: $20
Non-Member Price: $40

Order Form (PDF) Order Online

Consists of articles from several invited keynote speakers at the ICCS held June 20-22, 2010, in Seattle, Washington. All submitted abstracts from oral and poster presentations are also included

Table of Contents

Foreword
Russell Smithyman

Some Causes and Consequences of Variation in Grape Berry Composition
Z.W. Dai, N. Ollat, E. Gomes, P. Pieri, S. Decroocq, J.P. Tandonnet, L. Bordenave, G. Hilbert, C. Kappel, C. Van Leeuwen, A. Parker, P. Vivin, and S. Delrot
1 – 12

Patience Please: Amending Vineyard Soils
R. Morlat
13 – 21

Control of Alcoholic Fermentation during Winemaking: Current Situation and Prospects
J.M. Sablayrolles
22 – 30

Wine and Health: A Review
J.M. Guilford and J.M. Pezzuto
31 – 47

Beyond Fruit Exposure: Back to the Future for Grapevine Canopies
A.G. Reynolds
48 – 64

Wine Sensibilities: A Journey through Key Attributes Consumers Prefer
I. Lesschaeve, E. Neudorf, A.J. Bowen, and J. Bruwer
65 – 72

Understanding and Adjusting Acidity Measures in Cool Climate Juices and Wines
R. Boulton
73 – 80

A Hydraulic World: From Plant Water Transport to Vineyard Irrigation Requirements
Claudio Lovisolo
81 – 82

Temporal Dominance of Sensations in Wine
Pascal Schlich
83 – 84

Disease Management, Sustainability, and Innovation Linking Plant Resistance and Disease Forecasting Models
Oliver Viret
85 – 87

Recent Revelations in Oxidation
Andrew L. Waterhouse
88 – 89

ICCS Submitted Abstracts: Oral and Poster Presentations
90 – 151

Member Price: $50
Non-Member Price: $100

Order Form (PDF) Order Online

Consists of eight peer-reviewed papers presented by invited speakers at a symposium held February 1, 2008 honoring Dr. Vernon L. Singleton of the University of California, Davis, for his outstanding and influential career in wine phenolic chemistry. 

Table of Contents

Preface
John H. Thorngate, III
iv

Vernon L. Singleton: A Citation Perspective, Polyphenolic Substances, and Oxygen Uptake
Roger Boulton
1 – 8

Development of Colorimetric Methods to Measure Phenolics in Wine and Grapes: The Legacy of Vernon Singleton
James F. Harbertson
9 – 13

Wine Oxidation Mechanism: The Seminal Study of Wildenradt and Singleton
Andrew L. Waterhouse
14 – 17

Astringency and Bitterness: The Sensory Forays of Vernon Singleton and Where They Led
Ann C. Noble and John H. Thorngate, III
18 – 23

Hydroxycinnamates of Vitis vinifera: Vernon Singleton’s Contribution to Understanding Their Chemistry, Distribution, and Behavior during Fruit Development
Douglas O. Adams
24 – 31

Discovery and Characterization of Grape Reaction Product and Its Role in Must Oxidative Browning
Véronique Cheynier
32 – 36

Nonenzymic Autoxidative Phenolic Browning: A Review
Johannes J.L. Cilliers
37 – 45

Red Wine Tannins: Extraction and Reaction
James A. Kennedy
46 – 51

Member Price: $25
Non-Member Price: $50

Order Form (PDF) Order Online

Consists of peer-reviewed papers presented by invited speakers at the Soil Environment and Vine Mineral Nutrition Symposium held on June 29 & 30, 2004 in San Diego, CA. Also includes research papers of related topics. 

Table of Contents

Foreword
1

Introduction
2

Symposium: Research and Reviews

Effects of Soil Physical Characteristics on Mineral Nutrient Availability, Movement, and Uptake
Alfred Cass
3-11

Soil Acidity and Impact on Soil Fertility
Malcolm E. Sumner
13-24

Vine Nutritional Response to Adverse Physical and Chemical Effects of Intermittent Irrigation with Saline High-SAR Water
Rob M. Stevens
25-38

Comparison of Soil Microbial Communities in Pinot noir Vineyards in Anderson, Carneros, and Russian River Appellations
Rebecca E. Drenovsky, Margaret P. Edwards, Lorraine E. Gardner,
Kate M. Scow, Andrea L. Maroney, and Levina K. Loveless
39-47

Mycorrhizas and Mineral Acquisition in Grapevines
R. Paul Schreiner
49-60

Critical Plant Tissue Values and Application of Nutritional Standards for Practical Use in Vineyards
J.B. Robinson
61-68

Partitioning of Mineral Nutrients and Timing of Fertilizer Applications for Optimum Efficiency
W.J. Conradie
69-81

Foliar Fertilization in Vine Mineral Nutrient Management Programs
L. Peter Christensen
83-90

Deficit Irrigation and Vine Mineral Nutrition
Markus Keller
91-107

Symposium: Vineyard Practice

Viticultural Practices for Very Acidic Soils
Daniel Roberts
109-112

Management of High Magnesium Soils for Viticultural Production
Paul R. Anamosa
113-120

Practical Aspects of Managing Saline and Sodic Soils
J.B. Robinson
121-127

Fertigating Drip-Irrigated Vineyards with Macro- and Micronutrients
William L. Peacock
129-133

Compost Benefits and Quality for Viticultural Soils
Alfred Cass and Megan C. McGrath
135-143

Managing Vineyard Soil Organic Matter with Cover Crops
Glenn T. McGourty and John P. Reganold
145-151

Related Research Topics

Grapevine Rooting Patterns: A Comprehensive Analysis and a Review
David R. Smart, Erin Schwass, Alan Lakso, and Lisa Morano
153-169

Overlap of Grapevine and Cover-Crop Roots Enhances Interactions among Grapevines, Cover Crops, and Arbuscular Mycorrhizal Fungi
Xiaomei Cheng and Kendra Baumgartner
171-174

A Role of Irrigation in Managing Vine Potassium Status on a Clay Soil
M.J. Sipiora, M.M. Anderson, and M.A. Matthews
175-183

Composition of Vitis vinifera L. cv. Pinot noir Fruit and Wines from Carneros Appellation in Response to Potassium Fertilization and Supplemental Irrigation
M.J. Sipiora, M.M. Anderson, and M.A. Matthews
185-192

Member Price: $50
Non-Member: $100

Order Form (PDF) Order Online

 Consists of papers presented by invited speakers at the Syrah Symposium held on June 27, 2001 in San Diego, CA. 

Table of Contents

Distribution, Characteristics, and Origins of Syrah
Jean-Michel Boursiquot and Carole Meredith
1

Climates for Syrah
John Gladstones
2

Australian Shiraz Clones
Michael McCarthy
5

Syrah: Possible New Virus Problems
Andrew Walker
7

Australian Shiraz—From Workhorse to Icon
Richard Hamilton
14

Syrah in California: Grape Supply and Wine Demand
Mike Fisher
16

California Beginnings, Syrah and Sirah
Robert Brittan
20

Central Coast Syrah: Preferred Clones, Harvest Maturity, Wine Style, Climate, Soils, and Management Practices

Central Coast Panel

Growing and Making Syrah in a Cool Climate (Bien Nacido Vineyard, Santa Maria Valley)
Robert Lindquist
21

Syrah—Idiosyncratic But Adaptable
Signe Zoller
23

Syrah from California’s Central Coast
Dean De Korth
25

Paso Robles Shiraz
Ian Shepherd
26

Tannin and Polymeric Pigment Development in Syrah
Douglas O. Adams
29

Learning How to Grow Shiraz in the Central Valley
Bryan Anthony and Adam Richardson
33

North Coast Syrah: Preferred Clones, Harvest Maturity, Wine Style, Climate, Soils, and Management Practices

North Coast Panel

The Effect of Terroir on Syrah
Sarah Gott
39

The Effect of Terroir on Syrah    Sarah Gott39Watch Out—The West Coast Viticulturists Are Coming
John Caldwell
46

Management of High pH Must in Syrah
Douglas Danielak
47

Syrah: Clonal Variation in Vines and Wines in McDowell Valley, California
William Crawford
51

Why Does Shiraz Shrivel?
Michael McCarthy
55

Member Price: $15
Non-Member: $30

Order Form (PDF) Order Online

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.

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-transmissible 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

Member Price: $50
Non-Member: $100

Order Form (PDF) Order Online

Consists of papers presented by invited speakers at the Vine Spacing Symposium held on June 29, 1999 in Reno, Nevada. 

Table of Contents

Influence of Vine Spacing on Root Development and Water Utilization
Eben Archer
1

Vine Spacing – An International Perspective
Phillip Freese
33

Economic Considerations on Vine Spacing Decisions
Mike Fisher
43

Influence of Row and Vine Spacing on Grapevine Light Microclimate
Nick Dokoozlian
53

Soil Factors Important for Vine Spacing Decisions
Daniel Roberts
61

Preliminary Report on a Pinot Noir Vine Spacing Trial
A. C. Erickson, B. Guerra, G. Bjornstad, G. La Follette
65

Evaluation of Cabernet Sauvignon at Three Vine Spacings and Two Trellis Systems in the Oakville District of Napa Valley, California
Don Williams and Richard Arnold
73

Vine Spacing Effects on Merlot Yield and Wine Quality
Martin Mochizuki and Steve Rogstad
83

Influence of Vine Spacing on Growth, Yield, Fruit Composition, and Wine Quality of Barbera in the San Joaquin Valley
B.R. Anthony and A. T. Richardson
87

Member Price: $20
Non-Member: $40

Order Form (PDF) Order Online

Consists of papers presented by invited speakers at the International Symposium on Oak in Winemaking held on June 29, 1999 in Reno, Nevada. The edited proceedings are included in Volume 50:4 of the American Journal of Enology and Viticulture.

Table of Contents

The Tannins of Oak Heartwood: Structure, Properties, and Their Influence on Wine Flavor
J.L. Puech, F. Feuillat, and J.R. Mosedale
469-478

Discrimination and Control of Toasting Intensity and Quality of Oak Wood Barrels
Pascal Chatonnet
479-494

The Influence of Oak Seasoning and Toasting Parameters on the Composition and Quality of Wine
Michael D. Hale, Katherine McCafferty, Ed Larmie, Jennifer Newton, and James S. Swan
495-502

The Influence on Wine Flavor of the Oak Species and Natural Variation of Heartwood Components
J.R. Mosedale, J.L. Puech, and F. Feuillat
503-512

Characterization of French Oak Cooperage (Quercus robur L., Quercus petraea Liebl.). Research of the Study Group on Barrel-Aging Burgundy Wines
F. Feuillat, R. Keller, F. Sauvageot, and J.L. Puech
513-518

Influence of Toasting Technique on Color and Ellagitannins of Oak Wood in Barrel Making
Lucio Matricardi and Andrew L. Waterhouse
519-526

CERA Barrel Committee Tasting Protocol
Barbara Lindblom and Cera Barrel Committee
527-533

The Evaluation of Alternative Oak Enhancements to Extend Barrel Life
Evelyn Heraty, Amanda McCord, Lise Skaanild, and Margaret Davenport
534-536

Cooper vs. Forests: Which Is More Important?
Nick Goldschmidt
537-538

A Version of the Invention of Barrels and Barrel Alternatives
Cal Dennison
539-540

Barrel Renewal Systems—A User’s Perspective
Tom Stutz, Sean Lin, and Ian Herdman
541-543

Abstracts of The International Symposium on Oak in Wine Poster Presentations
544-546

Member Price: $`5
Non-Member: $30

Order Form (PDF) Order Online

Consists of papers presented by invited speakers at the Symposium on Wine & Health held on June 24 & 25, 1996 in Reno, Nevada.

Table of Contents

Cross cultural aspects of drinking, alcohol abuse, and alcoholism.
D. J. Pittman
1-5

Atherosclerotic cardiovascular disease and antioxidants.
R. L. Walzem and R. J. Hansen
6-12

Red wine, atherosclerosis, and coronary thrombosis.
J. D. Folts, B. Begolli, and D. Shanmuganayagam
13-15

Wine and cancer.
S. E. Ebeler and M. A. Weber
16-18

Ethyl carbamate.
L. F. Bisson
19-25

Allergy to wine.
V. A. Marinkovich
26-28

Headache and wine.
M. A. Daeschel
29-34

Sulfites, wine, and health.
A. T. Bakalinsky
35-42

The in vitro effect of red wine on Helicobacter pylori.
K. C. Fugelsang and C. J. Muller
43-45

Fetal alcohol risk: A current perspective.
D. Whitten
46-49

Why wine can be part of a healthy diet and life-style.
E. Holmgren
50-53

Wine as part of a healthful diet: Cross-cultural perspectives.
D. B. Heath
54-57

Moderate alcohol consumption: Beneficial to your health?
R. C. Ellison
58-61

Making sense of health claims for alcohol: To whose health?
G. A. Hacker
62-65

The antidote to alcohol abuse: Sensible drinking messages.
S. Peele and A. Brodsky
66-70

An approach to sensible drinking message.
R. Harding
71-80

Government regulations and the wine industry.
W. T. Earle
81-84

The implications of the 1995 Dietary Guidelines for the USDA food guide pyramid.
E. Kennedy
85-87

Should we recommend consumption of wine or other alcoholic beverages to help prevent coronary heart disease?
M. H. Criqui
88-89

Member Price: $20
Non-Member: $40

Order Form (PDF) Order Online

Consists of papers presented by invited speakers at the International Symposium on Clonal Selection held on June 20 & 21, 1995 in Portland, Oregon. 

Table of Contents

Clonal selection in France. Methods, organization, and use.
R. Boidron
1-7

Study of clone performance at Chateau Haut-Brion.
J. Delmas
8-11

Clonal selection of Bordeaux varieties.
P. Leclair
12-16

Aspects of clonal selection in Burgundy.
R. Bernard
17-19

Grapevine clonal selection in Piedmont (Northwest Italy): Focus on Nebbiolo and Barbera.
F. Mannini
20-32

Clonal selection in Champagne.
J. M. Barillere, A. Collas, C. Bougerey, and C. Palge
33-39

Preliminary results from an Oregon Pinot noir clonal trial.
S. F. Price and B. T. Watson
40-44

Pinot noir clonal research in New York.
R. M. Pool, T. Henick-Kling, G. E. Howard, B. K. Gavitt, and T. J. Johnson
45-51

Clonal selection, evaluation, and multiplication in Australia.
R. M. Cirami and A. J. W. Ewart
52-59

Sangiovese in Tuscany.
M. Paoletti
60-69

Aims and achievements of clonal selection at Geisenheim.
J. Schmid, R. Ries, and E. H. Riihl
70-73

Evaluation of winegrape clones in coastal California: Current activities and future prospects.
J. A. Wolpert
74-80

Comparison of fourteen selections of Cabernet Sauvignon.
J. W. Aiken, A. A. Bell, G. C. Hansen, and T. B. Selfridge
81-83

Interaction of genotype and training system on the quality of Sauvignon produced in Friuli (Northeastern Italy).
G. Colugnati, F. Bregant, F. Battistutta, and R. Zironi
84-88

Comparison of Chardonnay clones for winemaking in Friuli.
F. Battistutta, G. Colugnati, L. Gottardo, and R. Zironi
89-92

Comparison of Merlot and Chardonnay clones in Monterey County: A preliminary report.
L. J. Bettiga
93-95

Comparisons of viticultural and enological characteristics of two Petit Verdot selections.
R. Blazer and D. Roberts
96-98

Characterization of biotypes of Sangiovese as a basis for clonal selection.
A. Calo, A. Costacurta, G. Paludetti, M. Crespan, M. Giust, E. Egger, A. Grasselli, P. Storchi, D. Borsa, and R. Di Stefano
99-104

Study of genetic variability of Sangiovese ecotypes as a tool for new strategies in clonal selection.
F. Campostrini, L. De Micheli, M. Bogoni, and A. Scienza
105-110

Comparison of registered selections of French Colombard and Chenin blanc with and without thermotherapy.
L. P. Christensen, D. A. Golino, and M. M. Moriyama
111-113

Clonal selection carried out on Sangiovese in Tuscany.
R. Bandinelli, P. L. Pisani, F. Ferrini, and G. B. Mattii
114-117

Characteristics of four Chardonnay selections.
N. Goldschmidt and D. Kenworthy
118-120

Grapevine selection in Hungary.
E. Hajdu
121-123

Studies on varietal vine selection.
E. Hadju, F. Korosi, and E. Jezierska Szabo
124-126

Chardonnay clones from the Dry Creek Valley.
M. Lyon and G. Vierra
127-128

Clonal effects on Pinot noir yield and wine quality parameters.
M. Mochizuki, L. Donovan, J. Aiken, and M. Walsh
129-132

The interaction of crop level and clone on the enological and viticultural characteristics of Merlot.
D. Roberts and R. Blazer
133-136

Ampelometric assessment of clonal variability in the Sangiovese winegrape cultivar.
O. Silvestroni and C. Intrieri
137-142

New strategies to optimize clonal variability of Pinot noir to Trentino environment (Northeastern Italy).
M. Stefanini, F. Iacono, and D. Porro
143-147

Research on Sangiovese R10 in different Chianti Classico areas.
P. Storchi, E. Egger, and L. Raspini
148-152

Evaluation of five Zinfandel clones and one Primitivo clone for red wine in the Lodi appellation of California.
P. S. Verdegaal and C. Rous
153-156

Clonal selection of Chardonnay grapevines in South Africa.
C. P. Visser
157-158

Evaluation of six registered clones of Cabernet Sauvignon.
D. Williams and A. Bledsoe
159-163

Member Price: $20
Non-Member: $40

Order Form (PDF) Order Online

 Consists of papers presented by invited speakers at the International Symposium on Table Grape Production held on June 28 & 29, 1994 in Anaheim, California. 

Table of Contents

International Table Grape Production
1-42

Table grape production in Chile.
J. Perez-Harvey
1-7

Table grape production in Israel.
S. Lavee
8-17

Table grape production in Italy.
C. S. Liuni, A. Coletta, and L. Perez de Sousa
18-21

Table grape production in South Africa.
C. H. F. Orth
22-25

Table grape production in California.
F. L. Jensen
26-30

Table grape production in tropical America.
F. J. Araujo
31-37

Production of table grapes in South India.
J. V. Possingham
38-42

Plant Growth Regulators
43-68

Effectiveness and mode of action of gibberellic acid on grape berry thinning.
G. F. Gil, M. Rivera, F. Varas, and J. P. Zoffoli
43-46

Influence of application timing of gibberellin berry-enlarging treatments on the maturity of Thompson Seedless table grapes.
F. L. Jensen, M. Bianchi, M. Moriyama, and D. Kazarian
47-49

The effect of forchlorfenuron on bunch quality in table grapes.
E. E. H. Wolf, J. A. Viljoen, A. Nieuwenhuys,and J. T. Loubser
50-53

Gibberellic acid levels and quality effects of gibberellic acid in treated Sultanina grapes.
E. E. H. Wolf and J. T. Loubser
54-57

Gibberellic acid-induced seedlessness in field-grown vines of D. Maria table grapes.
L. C. Peres de Sousa
58-60

Endogenous hormone-like activities within seeded and seedless grape berries.
H. I. Macias Hernandez, H. Ramirez, and A. Reyes Lopez
61-62

Forchlorfenuron (CPPU) increases the berry size and delays the maturity of Thompson Seedless table grapes.
N. K. Dokoozlian, M. M. Moriyama,and N. C. Ebisuda
63-68

Nutrition and Irrigation

Long term fertigation scheduling of table grape cultivars in Chile. Part I: Irrigation.
L. A. Gurovich, J. Pacheco, and H. Sierra
69-76

Long term fertigation scheduling of table grape cultivars in Chile. Part II: Fertilization.
L. A. Gurovich, R. Oyarzun, and H. Estay
77-82

A new software for table grape fertigation scheduling.
L. A. Gurovich and V. Steiner
83-86

Mineral nutrient level comparisons of five table grape cultivars on ten rootstocks, 1992 and 1993.
L. P. Christensen, D. A. Luvisi, and P. L. Schrader
87-92

Studies on NFT culture of Kyoho grapes: Effect of solution temperature on vegetative growth and berry quality.
H. Motsugi, K. Beppu, and A. Sugiura
93-98

Pedicel girdling in table grapes.
G. G. van der Merwe
99-101

Dormancy Management

Managing harvest date by breaking dormancy at different bud physiological stages.
J. H. Siller-Cepeda, G. Osorio, A. Sanchez, M. Baez, A. Gardea, R. Baez, and C. H. Crisosto
102-108

Post-harvest irrigation and cyanamide effects on budbreak and yield of Perlette grapevines grown in the Coachella Valley.
R. A. Neja, L. E. Williams, L. A. Yates,and E. L. Walker
109-113

Control of flowering to produce table grapes in December.
A. Reyes Lopez, H. H. Macias, L. H. Banuelos, and J. R. Vega
114

Rootstocks, Breeding, and Cultivar Improvement

Performance of Thompson Seedless and Crimson Seedless table grapes on ten rootstocks: A preliminary report.
D. A. Luvisi and P. L. Schrader
115-119

Performance of Thompson Seedless on three rootstocks in a fanleaf degeneration site: A progress report.
J. A. Wolpert, D. A. Luvisi, P. Schrader, and M. A. Walker
120-122

C41-5, A stenospermocarpic seedless Vitis vinifera X Vitis rotundifolia hybrid developed by embryo rescue.
D. W. Ramming, R. L. Emershad, and R. Tarailo
123-124

The development and production of new seedless table grape varieties.
H. Bazak and A. Pearl
125-126

Grapevine rootstock performance in South Africa.
J. T. Loubser, J. H. Avenant, and E. W. Le Grange
127-129

Effects of buffers and pH on Vitis somatic embryo proliferation and enlargement.
R. L. Emershad, and D. W. Ramming
130-132

Origin of somatic embryos from embryo rescue cultures of seedless grapes (Vitis vinifera L.).
D. A. Margosan, R. L. Emmershad, and D. W. Ramming
133-135

Growth, nutrient levels, yield, and fruit quality of Redglobe vines grafted on rootstocks.
S. A. Badr
136-139

The behavior of Victoria grapes used for table grape production in the Dealu Mare grape district in Romania.
N. Varga, E. Minalca, and I. lonita
140-141

Physiology

The effect of girdling on leaf net C02 assimilation, water potential, and non-structural carbohydrates of Thompson Seedless.
L. E. Williams, W. A. Retzlaff, W. Yang, P. J. Biscay, and N. Ebisuda
142-146

Irrigation, nitrogen fertilization, and fruit cane location effects on bud fruitfulness and bud necrosis of Thompson Seedless grapevines.
W. M. Kliewer, J. Perez Harvey, and A. Zelleke
147-150

Implications of partial defoliation of the grapevine (Vitis vinifera L./99 Richter).
J. J. Hunter, H. P. Ruffner, R. Skrivan, C. G. Volschenk, and D. J. Le Roux
151-156

Pigment syndrome in Thompson Seedless grapes (Vitis vinifera L.).
J. M. Khilari and D. K. Salunkhe
157-163

Determination of ampelographic formula for some table grape varieties.
S. Celik
164-166

Photosynthetic rate, sugar content, and sucrolytic activity in grapevine leaves.
J. J. Hunter, R. Skrivan, and H. P. Ruffner
167-170

The effect of wind on table grape production.
J. Campbell-Clause
171-174

Training-Trellis Systems and Canopy Management

Training-trellis systems and canopy management of table grapes in Chile.
J. Perez-Harvey
175-178

Training-trellis systems and canopy management of table grapes in Israel.
S. Lavee
179-188

Training-trellis systems and canopy management of table grapes in South Africa.
C. H. F. Orth and K. R. Chambers
189-190

Training-trellis systems and canopy management of table grapes in California.
W. L. Peacock, F. L. Jensen, and N. K. Dokoozlian
191-194

Post-Harvest Physiology

Maintaining table grape post-harvest quality for long distant markets.
C. H. Crisosto, J. L. Smilanick, N. K. Dokoozlian, and D. Luvisi
195-199

The effect of slow-release SO2 generators during cold storage of table grapes.
G. Soylemezoglu and Y. S. Agaoglu
200-202

Post-harvest weight loss of Flame Seedless clusters.
A. A. Gardea, M. A. Martinez-Tellez, A. Sanchez, M. Baez, J. H. Siller, G. Gonzales, R. Baez, C. H. Crisosto, and R. S. Criddle
203-206

Persistence of sulfite residues in table grapes during weekly fumigated storage.
R. K. Austin, W. Clay, S. Phimphivong, J. L. Smilanick, and D. J. Henson
207-210

Cultural Practices

Influence of vine crop load on Redglobe table grapes.
N. K. Dokoozlian, D. A. Luvisi, P. L. Schrader, and J. J. Kosareff
211-214

Effect of between-vine spacing and leaf removal on vine growth, yield, and fruit quality of Thompson Seedless and Flame Seedless cultivars.
J. Perez-Harvey and C. Bonilla-Melendez
215-218

The development and response of Crimson Seedless cultivar to cultural practices.
S. A. Badr and David W. Ramming
219-222

Palatability of Dauphine table grapes – Is it affected by different viticultural practices?
C. H. F. Orth, S. Stevens, and B. W. van Dyk
223-226

The effect of hail netting on the performance of table grapes in the summer rainfall regions of South Africa.
J. H. Avenant
227-229

Table grape production in glasshouses in France.
J. Vidaud
230-232

Influence of cultural practices on Redglobe table grapes.
I. J. Cameron
233-236

Influence of trunk girdle timing and ethephon on the quality of Crimson Seedless table grapes.
N. K. Dokoozlian, D. A. Luvisi, P. L. Schrader, and M. M. Moriyama
237-240

Member Price: $20
Non-Member: $40

Order Form (PDF) Order Online

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. 

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

Member Price: $20
Non-Member: $40

Order Form (PDF) Order Online