Session

Enology Student Flash Talks

Some student authors have been assigned oral, 3.25-minute Flash Talks. These “flash” presentations will provide additional opportunities for interaction between conference attendees and student researchers.

Enology Flash Talks will take place on Wednesday, June 20, 3:25 pm – 5:25 pm, at the Monterey Conference Center.

Moderator:

Caroline Merrell, Washington State University, Tri-Cities

Speakers:

3:45:00 pm –3:48:15 pm
P1
Pinot noir Hydroxycinnamic Acid Content under Different Aging Conditions and Volatile Phenol Production by Brettanomyces
Marlie Shelton, Oregon State University, Corvallis
3:48:15 pm –3:51:30 pm
P2
A Method Based on Loop-Mediated Isothermal Amplification Was Developed to Detect Brettanomyces bruxellensis Rapidly
Shini Yang, Northwest A&F University, China
3:51:30 pm –3:54:45 pm
P4
A Two-year survey of Pinot noir Vineyard-associated Saccharomyces Populations in the Okanagan Valley
Elaine Cheng, The University of British Columbia, Canada
3:54:45 pm –3:58:00 pm
P7
Accomplishing Spontaneous Chardonnay Fermentations in the Okanagan Using the Alternative Yeast Saccharomyces uvarum
Garrett McCarthy, The University of British Columbia, Canada
3:58:00 pm –4:01:15 pm
P8
Identification and Characterization of Non-Saccharomyces Yeasts Isolated from British Columbian Vineyards
Yuritzel Moreno, The University of British Columbia, Canada
4:01:15 pm –4:04:30 pm
P9
A Tale of Two Wineries: How Minimal Intervention Techniques Can Add Diversity to the Conventional Cellar
Sydney C. Morgan, The University of British Columbia, Canada
4:04:30 pm –4:07:45 pm
P11
Understanding Wine Yeast Strain Variation Using a Combined Lipidomic, Metabolomic, and Transcriptomic Approach
Ayca Ozcan, University of California, Davis
4:07:45 pm –4:11:00 pm
P12
Impact of Fermentation Temperature, Yeast and Tank Size on Dissipated Heat, Viability, and Aroma Formation in White Wine
Mira Schwinn, DLR-Rheinpfalz, Germany
4:11:00 pm –4:14:15 pm
P14
Managing pH and Acid Composition to Assess Microbial Ecology of Wine Fermentation
Andrew Tyler Williams, Washington State University, Prosser
4:14:15 pm –4:17:30 pm
P15
A GC/MS Method for the Elucidation of Volatile Aroma Compounds in Commercial Gins by HS-SPME
Layton Ashmore, Washington State University, Tri-Cities
4:17:30 pm –4:20:45 pm
P17
Investigating Fruitiness Aroma Perception in White Wines
Angelica de Castro Iobbi, Oregon State University, Corvallis
4:20:45 pm –4:24:00 pm
P18
Chemical and Sensory Effects of Cofermentation and Postfermentation Blending of Syrah with Selected Rhône White cvs
Paul Mawdsley, California Polytechnic State University, San Luis Obispo
4:24:00 pm –4:27:15 pm
P20
Changes in Lipid Composition of Pinot noir Wines in Response to Yeast Product Addition and Fermentation Temperature
Quynh Phan, Oregon State University, Corvallis
4:27:15 pm –4:30:30 pm
P21
Chemical Profiling of Red Wines Using Surface-Enhanced Raman Spectroscopy
Yanqi Qu, University of Massachusetts, Amherst
4:30:30 pm –4:33:45 pm
P25
Genetic Basis for High SO2 Production by a Saccharomyces cerevisiae Wine Strain
Maria Alessandri, Oregon State University, Corvallis
4:33:45 pm –4:37:00 pm
P26
Complex Complexes – Stability of Copper Sulfide Precursors of Hydrogen Sulfide under Varying Brine Dilution Conditions
Rachel B. Allison, Cornell University, Ithaca
4:37:00 pm –4:40:15 pm
P27
Postfermentation Production of Acetaldehyde by Saccharomyces cerevisiae
Thi Nguyen, University of California, Davis
4:40:15 pm –4:43:30 pm
P30
Investigating the Effects of Temperature and Ethanol on Proanthocyanidin Adsorption to Grape Skin Cell Wall Material
Jordan Beaver, University of California, Davis
4:43:30 pm –4:46:45 pm
P31
Characterization of Vineyard and Aging Effects on Anthocyanin Profiles of Pinot noir Wines
Shelby Byer, University of California, Davis
4:46:45 pm –4:50:00 pm
P32
Effects of Whole Cluster and Dried Stem Additions on Color, Phenolics, and Sensory Properties of Pinot noir Wines
Niclas Dermutz, California Polytechnic State University, San Luis Obispo
4:50:00 pm –4:53:15 pm
P33
Impact of Vineyard Site and Clone on Phenolic Composition of Cabernet Sauvignon Wines
Danielle Fox, Washington State University, Tri-Cities
4:53:15 pm –4:56:30 pm
P34
Uncovering Winemaking × Clone Interactions in Pinot noir: Effect of Microwaved Stems and Extended Maceration
Juel Peter Hernandez, California Polytechnic State University, San Luis Obispo
4:56:30 pm –4:59:45 pm
P36
Effects of Variations in Berry Size and Manipulations of Fermentation Solids in Zinfandel Grapes and Wines
Daniel Postiglione, California Polytechnic State University, San Luis Obispo
4:59:45 pm –5:03:00 pm
P37
Increased Extraction in Pinot noir with High Concentrations of SO2 at Crush
Melaney Schmidt, Chemeketa Community College, Oregon
5:03:00 pm –5:06:15 pm
P38
Mathematical Modeling of Anthocyanin Mass Transfer to Predict Extraction in Simulated Red Wine Fermentation Scenarios
Patrick Setford, The University of Adelaide, Australia
5:06:15 pm –5:09:30 pm
P42
Toward the Development of a Sustainable Wine Scoring System. A Case for Craft Wineries
Andres Valero, Purdue University, Indiana
5:09:30 pm –5:12:45 pm
P44
Reverse Osmosis as a Method for Mitigating Smoke Taint
Ioan Pavel Gitsov, Washington State University, Tri-Cities
5:12:45 pm –5:16:00 pm
P45
Assessing Smoke Taint Risk Based on the Composition of Smoke-Exposed Grape Berries and the Resulting Wines
Garrett Lattanzio, Washington State University, Tri-Cities
5:16:00 pm –5:19:15 pm
P46
Smoke Taint: Challenging Current Beliefs and Exploring In-Winery Mitigation Strategies
Matthew Noestheden, The University of British Columbia, Canada

Commands