Enology – Microbiology Session
Research Reports

Location: Monterey Marriott Hotel


Linda Bisson, University of California, Davis


10:45 am – 11:00 am Isolation and Characterization of [Gar+] Yeasts in Commercial Stuck Fermented Wines
Minami Ogawa, University of California, Davis
11:00 am – 11:15 am Understanding Nutrient Use Efficiency in Wine Yeasts and Its Role in Problem Fermentations
Ayca Ozcan, University of California, Davis
11:15 am – 11:30 am Impact of Bacterial Load and Oxidative Stress of the Grape Must in Problematic Fermentations
Vidhya Ramakrishnan, University of California, Davis
11:30 am – 11:45 am Influence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged Wine
Nathalia Kruse Edwards, Chr. Hansen A/S, Denmark
11:45 am – Noon Identifying Native and Immigrant Saccharomyces Yeast Strains
Lucy Joseph, University of California, Davis
Noon – 12:15 pm Impact of Yeast Flocculation and Biofilm Formation on Yeast-fungus Co-adhesion in a Novel Immobilization System
Jaime Moreno-García, University of California, Davis