Session

Poster Sessions 2015
Research Reports on Display

Authors present their poster research during the Oregon Regional Wine Reception (5:45 pm – 7:15 pm) Wednesday, June 17, at the Portland Marriott Downtown Waterfront Hotel.

Click here for Flash Talk Schedule.

Chair:

Leticia Chacón-Rodríguez, Safe Harbor Wine Storage, California

Enology & Viticulture Nitrogen Research Report Posters

P1

Impact of Cultivar and Crop Load on Yeast Assimilable Nitrogen in Cider Apples Grown in Virginia
Thomas Boudreau, Virginia Polytechnic Institute and State University

Flash Talk: June 17, 3:59:00 pm

P2 Comparison of Yeast Performance between Dry and Liquid Strains at Three Different DAP Target Concentrations in Red Must
Leah Dwyer, White Labs Inc., California
P3

Evaluation of Nitrogen Management Schemes for Intensively Cover-Cropped Vineyards
James Moss, Virginia Tech, Blacksburg

Flash Talk: June 17, 4:51:30 pm

P4 Effect of Foliar, Soil Nitrogen, and Sulfur Applications on Petit Manseng Grape Volatiles and Wine Aroma and Flavor
Molly Kelly, Virginia Tech, Blacksburg
P5 Effect of Nitrogen Application Rate and Timing on Methoxypyrazine Content of Okanagan Sauvignon blanc Grapes
Kevin Usher, Agriculture and Agri-Food Canada

Enology & Viticulture Research Report Posters

P6 The Perception of Sauvignon blanc Aroma
Terry Acree, Cornell University, New York
P7 Carrageenan Use in White Wine Fining: Features, Effectiveness, and Effects on Chemical Composition
Luca Bonetti, Università degli Studi di Verona, Italy
P8

Grapevine Leafroll and Red Blotch Diseases in Washington Vineyards
Jati Adiputra, Washington State University, Prosser

Flash Talk: June 17, 3:45:00 pm

P9

Influence of Vineyard Floor Competition on Growth, Yield, and Berry Quality in Southeastern Vineyards
Nicholas Basinger, North Carolina State University, Raleigh

Flash Talk: June 17, 3:48:30 pm

P10

Evolution of Pigmented Tannin
Jonathan Cave, University of California, Davis

Flash Talk: June 17, 4:06:00 pm

P11

Whole-Canopy Gas Exchange of Merlot Grapevine Is Affected by Interaction of Crop Load and Irrigation
Andrew L. Beebe, California State University, Fresno

Flash Talk: June 17, 3:52:00 pm

P12 Effect of a No Plunge Winemaking Technique on Phenolic Extractions and Pigment Composition in Merlot Wines
Rod Chittenden, Eastern Institute of Technology, New Zealand
P13 Volatile Composition of Iowa’s Cold-Hardy Grape Wines with the Use of GC-MS and Electronic Nose
Paulina Biernacka, Iowa State University, Ames
P14 Cell Wall Polysaccharides Release during the Alcoholic Fermentation by Schizosaccharomyces pombe
Paola Domizio, University of Florence, Italy
P15 Rootstocks Affect the Hardiness and Survival of Young Grapevines Exposed to Lethal Winter Temperatures
Carl Bogdanoff, Pacific Agri-food Research Centre, Canada
P16

Identification of Genes Involved in Expression and Establishment of the [GAR+] Prion
Qingwen (Fairy) Fan, University of California, Davis

Flash Talk: June 17, 4:13:00 pm

P17

Mycotoxin Potential in High-Risk American Vitis vinifera Vineyards and Wines
Stephanie L. Bolton, University of Georgia, Athens

Flash Talk: June 17, 3:55:30 pm

P18

Addition Time of Exogenous Tannin for Optimal Retention in Hybrid Red Wines
Alex Fredrickson, Cornell University, New York

Flash Talk: June 17, 4:16:30 pm

P19 Manipulation of Phloem Structure toward Revealing the Mechanism of SOUR Shrivel
Bhaskar Bondada, Washington State University, Tri-Cities
P20

Sensory and Chemical Effects of Postfermentation Maceration in Merlot Wines
Scott Frost, University of California, Davis

Flash Talk: June 17, 4:20:00 pm

P21 Chemical and Sensory Effects of Three Cap Management Techniques as Compared to Postfermentation Maceration in Merlot
Scott Frost, University of California, Davis
P23 Cold Soak Management by Selected Metschnikowia pulcherrima Yeast
Vincent Gerbaux, IFV (Institut Français de la Vigne et du Vin), France
P24 Selection of a New Wine Lactic Acid Bacteria Starter Culture for Red and Rosé Wines
Vincent Gerbaux, IFV (Institut Français de la Vigne et du Vin), France
P25 Severe Water Deficit Promotes Terpene Biosynthesis in White Grapes
Simone Diego Castellarin, University of British Columbia, Canada
P26 Comparison of Multivariate Regression Methods for the Analysis of Phenolics in Red Wine
James Harbertson, Washington State University, Tri-Cities
P27

Evidence for the Development of Uneven Skin Strain in Water Soaked Grape Berries Prior to Cracking
Brian Bohr Jiun Chen, University of California, Davis

Flash Talk: June 17, 4:09:30 pm

P28 Impact of Enzymatic Oxidation of α-Linolenic Acid and S-Glutathione as Precursors to 3-Mercaptohexan-1-ol Formation
Avery Heelan, University of California, Davis
P29 Changing Vine Leaf Area to Crop Load Ratio Affects Cool Climate Grown Pinot noir Vine Performance and Fruit Color Change
Glen Creasy, Lincoln University Centre for Viticulture & Oenology, New Zealand
P30 Changing Vine Leaf Area to Crop Load Ratio Affects Cool Climate Grown Pinot noir Grape and Wine Composition
Glen Creasy, Lincoln University Centre for Viticulture & Oenology, New Zealand
P31 A Comparison of Three Score Sheets Used to Evaluate Wine Quality in Wine Judging Competitions
Hildegarde Heymann, University of California, Davis
P32 Determining the Impact of Cluster Thinning and Cluster Zone Leaf Removal on the Hormone Content of Pinot noir Grape Berry
Laurent G. Deluc, Oregon State University, Corvallis
P33

Can Natural Sulfite Formation by Wine Yeasts Substitute for Sulfite Additions Disallowed in Organic Wine Production?
Garrett Holzwarth, Oregon State University, Corvallis

Flash Talk: June 17, 4:27:00 pm

P34 Genetic Analysis of Dormant Rooting Potential in Vitis aestivalis-derived Norton Grape
Logan Duncan, Missouri State University, Mountain Grove
P35 Characteristics of Polyphenol Adsorption Properties toward Grape Skin Insoluble Polysaccharides in Muscat Bailey A Wine
Eri Inoue, University of Yamanashi, Japan
P36 Assessment of Winegrape Cultivars in North Carolina
Kevin Elder, North Carolina State University, Durham
P37 Precursors of Hydrogen Sulfide during Wine Storage – the Role of Elemental Sulfur Pesticide Residues
Jillian Jastrzembski, Cornell University, New York
P38 Cultivar Evaluation Study of Select Vitis vinifera Grapevines
Jackie Harris, University of Missouri, Columbia
P39 Antioxidant Properties of Blackberry Wine Produced Using Korean Traditional Winemaking Techniques
Youri Joh, Oklahoma State University, Stillwater
P40 Shoot Attributes of Vitis vinifera Converted from Cordon-Training and Spur-Pruning to Head-Training and Cane-Pruning
Tremain Hatch, Virginia Tech, Winchester
P41 Impact of Elemental Sulfur and Nitrogen on Volatile Sulfur Compound Formation during and after Alcoholic Fermentation
Daniel Kraft, Oregon State University, Corvallis
P42

Impact of Wine Lees Levels and Composition on Formation of Volatile Sulfur Compounds during Aging of Pinot noir Wine
Daniel Kraft, Oregon State University, Corvallis

Flash Talk: June 17, 4:34:00 pm

P43 Characterization of Grape Apoplasmic β-1,3-Glucanase and Its Ability to Protect against Fungal Diseases
Tomoki Hattori, University of Yamanashi, Japan
P44

A Mechanistic Investigation of Copper-Mediated Oxidation of Thiols in Model Wine
Gal Y. Kreitman, Pennsylvania State University, University Park

Flash Talk: June 17, 4:37:30 pm

P45 Preharvest Restored Irrigation after Severe Water Deficit: Effect on Merlot Grapes and Wines
Jose Carlos Herrera, University of Udine, Italy
P46 Water Deficit Accelerates Veraison in Merlot Grapes
Jose Carlos Herrera, University of Udine, Italy
P47 Grape Washing: Effects on Pesticides, Metals, and Fermentation Kinetics
Francesco Lonardi, Perfect Wine Srl, Italy
P48

Diversity of Soil Microbial Communities Is Influenced by Key Environmental Factors Due to Vineyard Land Use
Taylor Holland, University of British Columbia, Canada

Flash Talk: June 17, 4:23:30 pm

P49

Influence of Novel Species of Grape Acetic Acid Bacteria on Yeast Fermentation
Yan Luo, University of California, Davis

Flash Talk: June 17, 4:41:00 pm

P50

Genetic Control of Vigor in a Ramsey x Riparia Gloire de Montpellier Population
Ines Hugalde, Instituto Nacional de Tecnología Agropecuaria (INTA) and University of California, Davis

Flash Talk: June 17, 4:30:30 pm

P51 Isolation and Purification of Vitis vinifera Grape and Wine Anthocyanins and Tannins
Caroline Merrell, Washington State University, Tri-Cities
P52 Deep Sub-surface Microirrigation for Increasing Vineyard Water Use Efficiency
Pete Jacoby, Washington State University, Pullman
P53

Effects of Initial Sulfur Dioxide Addition on Saccharomyces cerevisiae Populations in Spontaneous Fermentations
Sydney Morgan, University of British Columbia, Canada

Flash Talk: June 17, 4:48:00 pm

P54 Impacts of Late Season Soil and Foliar Nitrogen Fertilizer Supplements on Winegrape Yeast Assimilable Nitrogen
Catherine Jones, Washington State University, Prosser
P55

Impact of Different Cold Soak Durations on Cabernet Sauvignon Fermentation and Composition
Siriwan Panprivech, University of California, Davis

Flash Talk: June 17, 4:55:00 pm

P56 Applied Water Amounts and Rootstocks Interact on Productivity and Phenolic Composition of Zinfandel in Hot Climate
Kaan Kurtural, California State University, Fresno
P57 Analysis of Acetaldehyde Condensation Reaction Thermodynamics by 1D and 2D H-NMR
Ana Peterson, University of California, Davis
P58 Influence of Fermentative Parameters on the Synthesis of Aromas by an Evolved Wine Strain of Saccharomyces cerevisiae
Stephanie Rollero, The Institut National de la Recherche Agronomique (INRA), France
P59

Interspecific Hybrid Identification and Linkage Map Construction of a Chambourcin x Cabernet Sauvignon Population
Mia Mann, Missouri State University, Springfield

Flash Talk: June 17, 4:44:30 pm

P60

Impact of the Timing and Temperature of Malolactic Fermentation on Chardonnay Wine
Anthony Sereni, Oregon State University, Corvallis

Flash Talk: June 17, 5:02:00 pm

P61 Comparative SSR Analysis of Some Vitis sylvestris (GMEL.) Accessions and Vitis vinifera (L.) Cultivars in Hungary
Zora Annamaria Nagy, NARIC Research Institute for Viticulture and Enology, Hungary
P62

Investigating the Role of Acetaldehyde in Tannin Modification and Color Stability of Red Wines
Marlena K. Sheridan, Pennsylvania State University, University Park

Flash Talk: June 17, 5:05:30 pm

P63

Grapevine Rootstocks: Root Development Variability and Responsiveness to Arbuscular Mycorrhizal Fungi
Antreas Pogiatzis, University of British Columbia, Canada

Flash Talk: June 17, 4:58:30 pm

P64 Impact of Grape Maturity and Ethanol Concentration on the Composition of Washington State Merlot Wines
Emma Sherman, University of Auckland, New Zealand
P65 Genetic Study of Downy Mildew Resistance in Vitis aestivalis-derived Norton Based Population
Surya Sapkota, University of Missouri, Columbia
P66

Regional Differences between Typical Riesling Wines from Rheingau and Washington State
Kimmo Sirén, Hochschule Geisenheim University, Germany

Flash Talk: June 17, 5:09:00 pm

P67 Effect of Crop Reduction of Vines Infected with Grapevine Red Blotch-associated Virus on Fruit Maturity
Rhonda Smith, University of California Cooperative Extension, Sonoma County
P68 Proposal of the Head-Heart-Base System (HHB) as an Innovative Method to Describe and Evaluate the Flavor Profile of Wine
Stephan Sommer, Appalachian State University, North Carolina
P69 Quantifying Carbon Stocks in a California Vineyard
Christine Stockert, University of California, Davis
P70 Quantitative Method for Chiral Monoterpenes in White Wine by HP-SPME-MDGC-MS in Different Wine Matrix
Mei Song, Oregon State University, Corvallis
P71 Establishment Technique Impacts the Morphology of Chambourcin Grapevines in Missouri
Keith Striegler, E&J Gallo Winery, California
P72

Population Dynamics of Saccharomyces cerevisiae Strains during Controlled Multistarter Fermentations at Different Nitrogen Levels
Yue Sun, University of California, Davis

Flash Talk: June 17, 5:16:00 pm

P73 Impact of Grapevine Red Blotch Disease in Red-Berried Wine Grape Cultivars
Prashant Swamy, Washington State University, Prosser
P74

Yeast Assimilable Nitrogen Optimization for Cool-Climate Riesling: Fermentation Performance and Wine Composition Effects
Camila Tahim, Cornell University, New York

Flash Talk: June 17, 5:19:30 pm

P75 Use of NGS in Conjunction with PMA to Determine the Relative Abundance of Viable Yeast and Bacteria Species in Wine
Mansak Tantikachornkiat, University of British Columbia, Canada
P76 Foliar Application of Yeast Derivatives on Grape Quality and Resulting Wines
Javier Téllez, Universidad Politécnica de Madrid, Spain
P77

Time of Flowering and Seed Content Contribute to Variable Entry of Pinot noir Fruits into the Ripening Phase
Amanda Vondras, Oregon State University, Corvallis

Flash Talk: June 17, 5:23:00 pm

P78 Investigation of a Novel Polymer-Based Fining System for the Removal of 2-Aminoacetophenone from Vitis vinifera Wines
Charlene B. Van Buiten, Pennsylvania State University, University Park
P79

Can Grapevine Diseases be Managed by Cover Crop-Mediated Changes in Soil Microbial Diversity?
Eric Vukicevich, University of British Columbia, Canada

Flash Talk: June 17, 5:26:30 pm

P80 Characterization of Mexican Wine by Headspace Solid-Phase Microextraction-Gas Chromatography and UV-visible Spectroscopy
Isaela Villalpando, Centro de Investigación para los Recursos Naturales, Mexico
P81 Trace Metal Content in Mexican Wine
Isaela Villalpando, Centro de Investigación para los Recursos Naturales, Mexico
P82 Handler Dermal and Inhalation Exposure to Sulfur Dust Applications on Grapevines
Angelica Welsh, California Environmental Protection Agency
P83

Metabolomic Assessment of the [GAR+] Prion State with UCD932 in Model and Chardonnay Juices
Gordon A. Walker, University of California, Davis

Flash Talk: June 17, 5:30:00 pm

P84 Investigation into the Genetic Basis of Leaf Shape in Grapes
Brigette Williams, Missouri State University, Springfield
P85

Impact of Environmental Factors on Peppery Aroma in Vitis vinifera L. cv. Shiraz Wine. A Modeling Approach
Pangzhen Zhang, University of Melbourne, Australia

Flash Talk: June 17, 5:37:00 pm

P86 Impact of Severe Leaf Removal on Methoxypyrazine Content and Vine Function of Merlot
Jennifer Wolf, Oregon State University, Corvallis
P87

Managing Astringency and Stickiness of Grapevine and Wine Tannins of Merlot Grapevine in the Hot Climate
Runze Yu, California State University, Fresno

Flash Talk: June 17, 5:33:30 pm

P88 Leaf Removal and Deficit Irrigation Effect on Grape Texture and Phenolic Composition
Runze Yu, California State University, Fresno
P89 Susceptibility of Different Muscadinia rotundifolia Cultivars to GFLV
Xiaoqing Xie, University of California, Davis
P90 Grip22c, a Multifunctional Gene from Chinese Wild Grapes Vitis quinquangularis
Xiaoqing Xie, Northwest A & F University, China
P91 Pinot noir Wine Aroma Composition as a Result of Changes in Vine Balance
Fang Yuan, Oregon State University, Corvallis
P92 Carotenoid and C13-Norisoprenoid Composition of Pinot noir Grapes from Vines of Differing Vine Balance
Fang Yuan, Oregon State University, Corvallis
P93 Analysis of Volatile Phenols in Wine by EG/PDMS-based Stir Bar Sorptive Extraction and GC/MS
Qin Zhou, Oregon State University, Corvallis
P94 Effect of Juice YAN Composition on Formation of Volatile Compounds in a Model System
Qin Zhou, Oregon State University, Corvallis

Industry Research Report Posters

I1 Innovative Tools to Keep Spoilage Microbes Out of the Wines
Eglantine Chauffour, Enartis Vinquiry, California
I2 Color Stability: Impact of Tannins, Polysaccharides, and Use of Microoxygenation
Eglantine Chauffour, Enartis Vinquiry, California
I3 Monitoring Soil Water Tension to Manage Irrigation and Grapevine Stress – from Wireless Sensors to Managers’ Browsers
Alan Campbell, SmartVineyards, Oregon
I4 Development and Characterization of a Yeast Protein Extract as an Alternative to Wine Exogenous Fining Agents
Etienne Dorignac, Fermentis – a Lesaffre division, France
I5 Development and Study of a New Decanter Technology on Grape Juice Extraction and Clarification
Gian Maria Ciman, Perfect Wine, Italy
I6 Effect of Carboxymethyl Cellulose on Tartrate Salt, Protein, and Color Stability of Red Wine
Jürgen Fröhlich, Erbslöh Geisenheim, Germany
I7 Balanced, Essential Metals for Yeast Growth and Metabolism in Fermentation Processes
Jürgen Fröhlich, Erbslöh Geisenheim, Germany
I8 Decoloration of Wine and Subsequent Enzymatic Quantification of Histamine
Markus Lacorn, R-Biopharm, Germany
I9 Comparison of Traditional Versus Sap Flow-Based Irrigation Across Multiple Sites and Multiple Years: Impact on Water Saving
Thibaut Scholasch, Fruition Sciences, France
I10 New SBSE Techniques for Aroma Chemicals in Beer and Wine Offer Wider Recovery Range of Analyte Polarity
Ray Marsili, Marsili Consulting Group, Illinois
I11 Color and Tartaric Stability on “Early to Market” Red Wines
Maria Navarro, Enartis Vinquiry, California

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