Session

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