Symposium Organizing Committee: Christian Butzke, (Co-chair) Purdue University, Indiana Amanda Stewart, (Co-chair) Virginia Tech, Blacksburg Nichola Hall, Scott Laboratories, California James Osborne, Oregon State University, Corvallis Patty Skinkis, Oregon State University, Corvallis
Speakers: Lise Asimont, Francis Ford Coppola Winery, California Bruce Dukes, Naturaliste Vintners, Australia Stéphanie Marchand, Université de Bordeaux, France Anne Julien-Ortiz, Lallemand, France James Osborne, Oregon State University, Corvallis Paul Schreiner, U.S. Department of Agriculture, Oregon Sandy Walheim, Francis Ford Coppola Winery, California Additional speakers to be confirmed
Speakers representing regions with cold, warm, and hot climates throughout the U.S will address environmental challenges from the vineyard to the winery. Conditions contributing to challenging environments will be introduced. The program’s focus will be on some of the viticultural and enological issues arising from environmental challenges. Topics include vineyard management to make the best of a challenging situation, improving must and wine quality in the winery (e.g., green flavors, phenols, acid-pH balance) and variety development for these climates (fruit/wine quality and cold hardiness) including for Pierce’s disease.
Symposium Organizing Committee: Sara Spayd (Chair), North Carolina State University, Raleigh Ed Hellman, Texas A&M AgriLife Extension and Texas Tech University, Lubbock Andrew Walker, University of California, Davis
Winter cold damage is a devastating injury to vineyards, especially Vitis vinifera, and can cause disruption in crop production for years after the initial injury. The 2013- 2014 winter reached record lows and snowfall levels, and caused cold damage to vineyards in many parts of the country. Proper management of cold damage through critical vineyard cultural practices can make a huge difference in recovering both vigor and crop by years. This seminar will focus on the experience growers’ experience with cold damage and the methods they have employed to recover the production in their vineyards.
Although we rely on wine yeast to convert the available sugar to ethanol with minimal sensory deviations, their capabilities far extend this basic task.
During this session we will hear how wine yeast can influence the aromatic potential of your wine and how they can metabolize malic acid to various degrees. We will also examine yeast lees and discuss how they can influence wine flavor and stability.
The ASEV Merit Award is presented annually to an individual who has significantly contributed in an outstanding manner to the progress and advancement of enology and viticulture to the industry and/or to the Society. This award acknowledges excellence in the fields of education, technology, research, management, public relations or any discipline related to enology and viticulture.
Many winemakers and grapegrowers strive not only to make clean wine each vintage, but to learn as much as possible about the vineyard, optimizing each parcel and making intelligent harvest decisions. Often there are challenges to establishing and conducting viticultural experiments during the busy pace of harvest. During this session, our speakers will discuss the pertinent methods to plan and implement vineyard experiments to achieve credible and accurate
Some student Authors have been assigned oral, 4-minute Flash Talks. These “flash” presentations will provide additional opportunities for interaction between conference attendees and student researchers.
Flash Talks will take place on Wednesday, June 25, 3:50 pm – 4:50 pm, & Thursday, June 26, 4:40 pm – 5:50 pm, at the Hyatt Regency Austin
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