Enology – General Enology Session I
Research Reports

Location: Portland Marriott Downtown Waterfront Hotel


Sabrina Lueck, Walla Walla Community College, Washington


8:00 am – 8:15 am Closure Consistency Continued: Chemical Analysis and Sensory Evaluation
Annegret Cantu, University of California, Davis
8:15 am – 8:30 am Profiling the Nonvolatile Composition of Cognacs, Armagnacs, and American Brandies Using UHPLC-QTOF/MS
Tom Collins, University of California, Davis
8:30 am – 8:45 am Standard Approaches for Measurement of Free SO2 in Red Wine Severely Overestimate its Antimicrobial Activity
Patricia Howe, Cornell University, New York
8:45 am – 9:00 am The Direct Effect of β-Damascenone and β-Ionone on Sensory Perception of Pinot noir Wine Quality
Elizabeth Tomasino, Oregon State University, Corvallis
9:00 am – 9:15 am Impact of Red Blotch Disease on Grape and Wine Composition and Quality
Anita Oberholster, University of California, Davis