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The 2006 Annual Meeting Student Poster Sessions, a collection of significant research, will be on display Wednesday, June 28, and Thursday, June 29 (7:00 am – 6:00 pm) and Friday, June 30 (7:00 am – 2:00 pm) at the Sacramento Convention Center. You will be able to meet the student authors of each poster presentation for one hour on the designated day and time listed below.
Edward Hellman, Texas A & M University, Lubbock
Lucy Joseph, University of California, Davis
| SE1 | Aroma Profile Characterization of Different Strains of Brettanomyces bruxellensis in Model Wine Paul Brock II, Cornell University, Geneva, NY |
| SE2 | Influence of the Timing of Starter Culture Inoculations on Alcoholic and Malolactic Fermentations in Wine Nova Cadamatre, Cornell University, Ithaca, NY |
| SE3 | Effect of Light Exposure on Accumulation of Flavonoids in Pinot noir Fruit and Extraction in a Model System Jessica Cortell, Oregon State University, Corvallis |
| SE4 | Developments of Aroma and Aroma Precursor in Pinot noir Grapes by Stir Bar Sorptive – Gas Chromatography/Mass-Spectrometry Yu Fang, Oregon State University, Corvallis |
| SE5 | Identification of Genes Involved in Suppressed Hydrogen Sulfide Production in Saccharomyces cerevisiae Carrie Findleton, University of California, Davis |
| SE6 | Using GFP-Tags to Study Hexose Transport Protein Expression in a Wine Strain of Saccharomyces cerevisiae during Fermentation Jonathan Karpel, University of California, Davis |
| SE7 | Effect of Amino Nitrogen on Brettanomyces/Dekkera Growth and Aroma Production Bradford Kitson, University of California, Davis |
| SE8 | Assessment of Astringency in Washington State Red Wines Using Sensory and Chemical Methods Josie Landon, Washington State University, Pullman |
| SE9 | Effect of Basic Tastes and Fat Content on Flavor Attributes of White Wine by Descriptive Analysis Sarah Nunamaker, University of California, Davis |
| SE10 | Rapid Prediction of Tannin and Anthocyanin Concentration in Red Wine Fermentations from UV-Visible Spectra Kirsten Skogerson, University of California, Davis |
| SE11 | Essential Growth Requirements of Malolactic Bacteria Nicolas Terrade, University of Guelph, Canada |
| SE12 | Impact of Thiamine and Pyridoxine on the Wine Fermentation Huajing Xing, Washington State University, Pullman |
| SE13 | Metabolic Engineering of Saccharomyces cerevisiae to Minimize the Production of Ethyl Carbamate in Wine John Husnik, The University of British Columbia, Canada |
Contact us at:
American Society for Enology and Viticulture
P.O. Box 1855 • Davis, California 95617-1855 USA
Phone: (530) 753-3142 • Fax: (530) 753-3318
Email: society@asev.org