Publication J.M. Rantz (editor).

Proceedings of the ASEV 50th Anniversary Annual Meeting (2001)

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.

Item SP105: Member Price $50; Non-Member Price $100

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-transmissibile 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

356-359 Moving along the IPM continuum
F. G. Zalom
360-363 Managing Grapevine Diseases: Have We Improved Over the Past 50 Years?
W. D. Gubler
364-369 Developing an integrating pest management program in California vineyards: Hitting a moving target
K. M. Daane

 

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