Enology – Microbiology Session
Research Reports
Location: Marriott Portland Downtown Waterfront
Moderator:
Torey Arvik, Arvik & Associates, California
Speakers:
| 1:30 pm – 1:50 pm | Digging deeper into Microbial Terroir: Biogeography of Hanseniaspora in Oregon’s Willamette Valley Wine Region Tess Snyder, Oregon State University, Corvallis |
| 1:50 pm – 2:10 pm | Saccharomycodes ludwigii Yeast Derivatives: Novel Potential Bio-Adjuvants for the Winemaking Process Paola Domizio, Universita’ Studi di Firenze, Italy |
| 2:10 pm – 2:30 pm | Effect of Malolactic Fermentation Timing and Cold Soaking with Torulaspora delbrueckii on Pinot noir Sensory Properties Matt Garcia, Oregon State University, Corvallis |
| 2:30 pm – 2:50 pm | Revealing Aromatic Thiols in Red Wines Jessica Noble, Lallemand Oenology, France |
| 2:50 pm – 3:10 pm | Is Complex Nutrition More Advantageous than Mineral Nitrogen for the Fermentative Capacity of Saccharomyces cerevisiae? Stéphanie Rollero, Fermentis, France |
| 3:10 pm – 3:30 pm | Effect of Pediococcus on Wine Chemical and Sensory Properties Esther Wanjohi, Oregon State University, Corvallis |
