Session June 29, 2016 - 7:30am - 7:45pmJune 30, 2016 - 7:30am - 5:15pm

Poster Sessions
Research Reports on Display

Authors present their poster research during the Monterey County Regional Wine Reception (6:15 pm – 7:45 pm) Wednesday, June 29, at the Portola Hotel.

Click here for Flash Talk Schedule.

Chair:

Leticia Chacón-Rodríguez, Safe Harbor Wine Storage, California

Enology & Viticulture Research Report Posters

P1	Optimizing Genetic Transformation of Grape Fruiting and Rootstock Cultivars Cecilia Aguero, University of California, Davis
P2	Evaluation of Native Non-saccharomyces Yeasts for Reducing Ethanol Production in Wine By Sugar Respiration Jesse Aplin, Washington State University, Pullman Flash Talk: June 29, 4:45:00 pm
P3	Vineyard Irrigation Scheduling based on Remote-Sensed Estimates of Vine Water Status Using Aerial Thermal Images Joaquim Bellvert, University of California, Davis
P5	Response of Different Grape Rootstock and Cultivar Combinations to Incidence, Severity, and Defoliation Caused by Downy Mildew Luciane Bertoletti Barros, University of California, Davis
P6	Growing Region and Winery Influences on the Sensory Quality of Merlot Wines from the Okanagan and Similkameen Valleys Pat Bowen, Agriculture & Agri-Food Canada
P7	Evaluation of Riesling Clonal Selections in the Salinas Valley Larry Bettiga, University of California Cooperative Extension, Monterey County
P8	Analysis of Brettanomyces bruxellensis Penetration Depths in Different Types of Oak Barrel Stave Zachary M. Cartwright, Washington State University, Pullman Flash Talk: June 29, 4:48:30 pm
P9	Sunburn in Grape Berries: Varietal Differences in Composition, Structure, and Physiology Bhaskar Bondada, Washington State University, Tri-Cities
P10	Microwave-assisted Extraction of Cabernet Sauvignon Grapes: Effects on Wine Phenolics, Color, and Sensory Properties Federico Casassa, California Polytechnic State University, San Luis Obispo
P11	Cold Soak to Reduce Maceration Length: Chemical, Chromatic, and Sensory Effects in Cabernet Sauvignon, Malbec, and Merlot Federico Casassa, California Polytechnic State University, San Luis Obispo
P12	Microwave-assisted Extraction of Merlot Grapes at Different Stages of Ripeness Federico Casassa, California Polytechnic State University, San Luis Obispo
P13	Effect of Water Availability and Rootstock on Chambourcin Vine Physiology and Grape Quality Arianna Bozzolo, University of Missouri, Columbia
P14	The Potential Impact of Red Blotch Incidence on Wine Composition and Wine Quality in Cabernet Sauvignon Amanda Cihlar, Treasury Wine Estates, California
P15	Performance of UC Davis-Developed, Pierce’s Disease-Resistant Vitis vinifera L. Selections in Alabama Elina Coneva, Auburn University, Alabama
P16	Polysaccharide Release by Immobilized Schizosaccharomyces japonicus Cells during Alcoholic Fermentation Paola Domizio, Università degli Studi di Firenze, Italy
P17	Rootstocks for Management of Meloidogyne hapla in Washington State Vineyards Katherine East, Washington State University, Prosser
P18	Assessing Yeast Communities within Inoculated and Spontaneous Fermentations by Culture-Dependent and Independent Methods Daniel Durall, University of British Columbia, Canada
P19	Antioxidant Capacity of Table Grapes from the South San Joaquin Valley is Related to Skin Color Sarah Forester, California State University, Bakersfield
P20	Assessing the Effect of Different Percentages of Red Blotch-Affected Fruit on the Composition of Cabernet Sauvignon Wine Sean Eridon, University of California, Davis Flash Talk: June 29, 4:52:00 pm
P21	Foliar Spray Application of Inactive Dry Yeast at Veraison: Effect on Berry Skin Thickness, Aroma, and Phenolic Quality Simone Giacosa, Università degli Studi di Torino, Italy
P22	Chemistry of Red Wine Aging: Implications for Health and Biologic Activity Andrew Waterhouse, University of California, Davis
P23	Impact of Red Blotch Disease on Cabernet Sauvignon and Chardonnay Grape Composition Raul C. Girardello, University of California, Davis Flash Talk: June 29, 4:55:30 pm
P24	Small-Molecule Fingerprinting and Carbohydrate Profile of Used Bourbon Barrels Jarrad Gollihue, University of Kentucky, Lexington Flash Talk: June 29, 4:59:00 pm
P25	Differential Growth Effects of Native and Commercial Mycorrhizal Inoculants on Grapevine Rootstocks Taylor Holland, University of British Columbia, Canada Flash Talk: June 29, 5:09:30 pm
P26	Sensory Profiling and Chemical Analysis of Rosé Wines Elucidates Effects of Popular Production Techniques Kelley Hamilton, University of California, Davis Flash Talk: June 29, 5:02:30 pm
P27	Genetic Diversity Analysis of Grapevine Rupestris Stem Pitting-associated Virus in Ontarian Vineyards Julia Hooker, University of Guelph, Canada Flash Talk: June 29, 5:16:30 pm
P28	Chemical Analysis of Wine with HS-SPME and GC-TOFMS for Target Screening and Non-Target Characterization and Comparison Gail Harkey, LECO Corporation, Michigan
P29	Characterization of Pierce’s Disease Resistance in Germplasm Collected from the Southwestern US and Mexico Karla Huerta, University of California, Davis Flash Talk: June 29, 5:20:00 pm
P30	Effects of Winery Wastewater on Soil, Grape Nutrition, and Wine Quality David Hirzel, University of California, Davis Flash Talk: June 29, 5:06:00 pm
P31	A Mechanistic Model for Vegetative Vigor in Grapevine Ines Hugalde, Instituto Nacional de Tecnología Agropecuaria, Argentina Flash Talk: June 29, 5:23:30 pm
P32	Physiological and Genetic Control of Vigor in a Ramsey x Riparia Gloire de Montpellier Population Ines Hugalde, Instituto Nacional de Tecnología Agropecuaria, Argentina
P33	Does Production of High Levels of Sulfite Correlate with Undesirable Sulfide Formation in Commercial Wine Yeasts? Garrett Holzwarth, Oregon State University, Corvallis Flash Talk: June 29, 5:13:00 pm
P34	Effects of Must pH on Red Grape Skin Tannin Extraction Eri Inoue, University of Yamanashi, Japan Flash Talk: June 29, 5:27:00 pm
P35	Influence of Direct Root Zone Microirrigation on Production of Cabernet Sauvignon in the Pacific Northwest Pete Jacoby, Washington State University, Pullman
P36	A Model for Predicting Anthocyanin Extractability in Red Wines Hend Letaief, Enartis USA, California
P37	Using Leaf Excision during Gas Exchange Measurements to Increase Sample Size Thayne Montague, Texas AgriLife Research and Extension Center, Lubbock
P38	Identification of Bacterial Metabolite Inducer(S) of [Gar+] Prion of Saccharomyces Cerevisiae Peter Luong, University of California, Davis, CA Flash Talk: June 29, 5:30:30 pm
P39	Pruning Systems and Applied Water Interact on Productivity and Phenolic Composition of Zinfandel Clinton Nelson, E&J Gallo, California
P40	How Flavonoids Stimulate Browning Lingjun Ma, University of California, Davis, CA Flash Talk: June 29, 5:34:00 pm
P41	Comparative Response of Six Grapevine Rootstocks to Inoculation with Arbuscular Mycorrhizal Fungi (Rhizophagus irregularis) Antreas Pogiatzis, University of British Columbia, Canada Flash Talk: June 29, 5:41:00 pm
P42	Effect of Potassium and Ethephon on Color and Anthocyanins Concentration in Berries of Red Globe (Vitis vinifera L.) Maria Beatriz Pugliese, Instituto Nacional de Tecnología Agropecuaria, Argentina
P43	Sulfur Dioxide Addition Alters Saccharomyces Cerevisiae Populations and Wine Sensory Characteristics in Spontaneous Fermentations Sydney Morgan, University of British Columbia, Canada Flash Talk: June 29, 5:37:30 pm
P44	Grapevine Shoot and Cluster Development as a Function of Arm Positioning along the Cordon Jean Dodson Peterson, California Polytechnic State University, San Luis Obispo
P45	Effects of Hyperoxidation and Storage Temperature on the Flavor Profile and Sensory Quality of Riesling Wine Lisa Robbins, The Ohio State University, Wooster
P47	Elucidating Contributions by Vineyard Site to Phenolic Profiles of Pinot noir Wines Ron Runnebaum, University of California, Davis
P48	Impacts of Cluster Thinning and Cluster-zone Leaf Removal on the Hormone Dynamics of Ripening Pinot noir Berries Joseph Schmidt, Oregon State University, Corvallis Flash Talk: June 29, 5:48:00 pm
P49	Influence of Juice Turbidity, Hyperoxidation, and Skin contact on Chardonnay Wine Mouthfeel Anthony Sereni, Oregon State University, Corvallis Flash Talk: June 29, 5:51:30 pm
P50	Revisiting an Old Problem: Flower Necrosis in Grapevines R. Paul Schreiner, United States Department of Agriculture-Agricultural Research Service, Oregon
P51	Volatile Sulfur Compounds in Pinot noir Wine Postfermentation: Role of Nitrogen Composition and Elemental Sulfur Nadine Skyllingstad, Oregon State University, Corvallis
P52	Evidence of Phenological Shoot Autonomy in Grapevines Michael Sipiora, Treasury Wine Estates, California
P53	Influence of Lysozyme Addition on Hydroxycinnamic Acids and Volatile Phenols during Yeast and Bacteria Cofermentation Stephan Sommer, Appalachian State University, North Carolina
P54	Rapid and Matrix-Independent Method to Analyze Anthocyanins in Red Grape Juice and Wine by FT-MIR Stephan Sommer, Appalachian State University, North Carolina
P55	Evaluating Grape Root Architecture in a 101-14Mgt x 110R Genetic Mapping Population Jacob Uretsky, University of California, Davis Flash Talk: June 29, 5:58:30 pm
P56	Method Optimization for Total Arsenic Analysis in Wines using HG-MP-AES Courtney Tanabe, University of California, Davis
P57	Effects of Prebloom and Fruit-set Leaf Removal on Yield, Composition and Wine Quality of Shiraz Kevin Usher, Agriculture and Agri-Food Canada
P58	Effect of Initiating Alcoholic and/or Malolactic Fermentations on Microbes of Wine and Its Sensorial Profile Mansak Tantikachornkiat, University of British Columbia, Canada Flash Talk: June 29, 5:55:00 pm
P61	Influence of Yeast Strain on the Production of Volatile Compounds of Cabernet Sauvignon Wine Isaela Villalpando, Centro de Investigación para los Recursos Naturales, Mexico
P62	Comparison of Different Screening Techniques for Grape Powdery Mildew Resistance M. Andrew Walker, University of California, Davis
P63	Identification of Vineyard and Winery Bacteria and Their Impact on Problematic Fermentations Emily Wiemer, University of California, Davis Flash Talk: June 29, 6:05:30 pm
P64	Effect of Various Levels of Biochar and Compost on Growth of Valvin Muscat Grapevines in a Controlled Environment Timothy Weber, University of Missouri, Columbia Flash Talk: June 29, 6:02:00 pm
P65	Comparison of Solid Phase Extraction and Liquid-Liquid Extraction for Aroma Extract Dilution Analysis of Merlot Wine Pengtao Zhao, Oregon State University, Corvallis
P66	Investigating the Effect of Topography on Vine Water Use and Vine Stress Lynn Wunderlich, University of California Cooperative Extension, El Dorado County
P67	Effect of Regulated Deficit Irrigation on Malbec and Syrah Grape Volatiles Fang Yuan, Oregon State University, Corvallis Flash Talk: June 29, 6:09:00 pm

Industry Research Report Posters

I1	Alternative to Filtration or Chemical Stabilization for Microorganism Removal: Chitosan Fining Eglantine Chauffour, Enartis USA, California
I3	Application of Automated 4-D High Resolution Vineyard Soil Hydrology Assessments and Visualization David E. Ebert, Purdue University, Indiana
I4	Strategies to Limit Non-Enzymatic Oxidation and Extend White Wine’s Shelf Life Maria Navarro, Enartis USA, California
I5	Aroma Enhancement in White Wines during Fermentation and Storage, Due to New ß-Glycosidase Enzyme Activities Michael Sobe, Erbsloeh Geisenheim AG, Germany
I6	Evaluation of Winegrape Ripeness using a New Combined Brix and Acidity Meter John Thull, University of Minnesota, Excelsior
I7	Development and Validation of a Reagent Based on Enzymatic Reactions for Determining Histamine in Wines Andreu Tobena, BioSystems S.A., Spain
I8	Analysis of Toast Profiles by Near Infrared Spectroscopy for Traditional Barrels and Alternative Oak Products Laura Weissberg, Tonnellerie Ô, California

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American Society for Enology and Viticulture

Poster Sessions
Research Reports on Display

Chair:

Enology & Viticulture Research Report Posters

Industry Research Report Posters

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Poster Sessions Research Reports on Display

Chair:

Enology & Viticulture Research Report Posters

Industry Research Report Posters

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Poster Sessions
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