Student Flash Talks

Some student authors have been assigned oral, 3.5-minute Flash Talks. These “flash” presentations will provide additional opportunities for interaction between conference attendees and student researchers.

Flash Talks will take place on Wednesday, June 17, 3:45 pm – 5:45 pm, at the Portland Marriott Downtown Waterfront Hotel


Andrew Walker, University of California, Davis

3:45:00 pm – 3:48:30 pm Grapevine Leafroll and Red Blotch Diseases in Washington Vineyards
Jati Adiputra, Washington State University, Prosser
3:48:30 pm – 3:52:00 pm Influence of Vineyard Floor Competition on Growth, Yield, and Berry Quality in Southeastern Vineyards
Nicholas Basinger, North Carolina State University, Raleigh
3:52:00 pm – 3:55:30 pm Whole-Canopy Gas Exchange of Merlot Grapevine Is Affected by Interaction of Crop Load and Irrigation
Andrew L. Beebe, California State University, Fresno
3:55:30 pm – 3:59:00 pm Mycotoxin Potential in High-Risk American Vitis vinifera Vineyards and Wines
Stephanie L. Bolton, University of Georgia, Athens
3:59:00 pm – 4:02:30 pm Impact of Cultivar and Crop Load on Yeast Assimilable Nitrogen in Cider Apples Grown in Virginia
Thomas Boudreau, Virginia Polytechnic Institute and State University, Blacksburg
4:02:30 pm – 4:06:00 pm Evolution of Pigmented Tannin
Jonathan Cave, University of California, Davis
4:06:00 pm – 4:09:30 pm Evidence for the Development of Uneven Skin Strain in Water Soaked Grape Berries Prior to Cracking
Brian Bohr Jiun Chen, University of California, Davis
4:09:30 pm – 4:13:00 pm Identification of Genes Involved in Expression and Establishment of the [GAR+] Prion
Qingwen (Fairy) Fan, University of California, Davis
4:13:00 pm – 4:16:30 pm Addition Time of Exogenous Tannin for Optimal Retention in Hybrid Red Wines
Alex Fredrickson, Cornell University, New York
4:16:30 pm – 4:20:00 pm Sensory and Chemical Effects of Postfermentation Maceration in Merlot Wines
Scott Frost, University of California, Davis
4:20:00 pm – 4:23:30 pm Diversity of Soil Microbial Communities Is Influenced by Key Environmental Factors Due to Vineyard Land Use
Taylor Holland, University of British Columbia, Canada
4:23:30 pm – 4:27:00 pm Can Natural Sulfite Formation by Wine Yeasts Substitute for Sulfite Additions Disallowed in Organic Wine Production?
Garrett Holzwarth, Oregon State University, Corvallis
4:27:00 pm – 4:30:30 pm 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
4:30:30 pm – 4:34:00 pm 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
4:34:00 pm – 4:37:30 pm A Mechanistic Investigation of Copper-Mediated Oxidation of Thiols in Model Wine
Gal Y. Kreitman, Pennsylvania State University, University Park
4:37:30 pm – 4:41:00 pm Influence of Novel Species of Grape Acetic Acid Bacteria on Yeast Fermentation
Yan Luo, University of California, Davis
4:41:00 pm – 4:44:30 pm Interspecific Hybrid Identification and Linkage Map Construction of a Chambourcin x Cabernet Sauvignon Population
Mia Mann, Missouri State University, Springfield
4:44:30 pm – 4:48:00 pm Effects of Initial Sulfur Dioxide Addition on Saccharomyces cerevisiae Populations in Spontaneous Fermentations
Sydney Morgan, University of British Columbia, Canada
4:48:00 pm – 4:51:30 pm Evaluation of Nitrogen Management Schemes for Intensively Cover-Cropped Vineyards
James Moss, Virginia Tech, Blacksburg
4:51:30 pm – 4:55:00 pm Impact of Different Cold Soak Durations on Cabernet Sauvignon Fermentation and Composition
Siriwan Panprivech, University of California, Davis
4:55:00 pm – 4:58:30 pm Grapevine Rootstocks: Root Development Variability and Responsiveness to Arbuscular Mycorrhizal Fungi
Antreas Pogiatzis, University of British Columbia, Canada
4:58:30 pm – 5:02:00 pm Impact of the Timing and Temperature of Malolactic Fermentation on Chardonnay Wine
Anthony Sereni, Oregon State University, Corvallis
5:02:00 pm – 5:05:30 pm Investigating the Role of Acetaldehyde in Tannin Modification and Color Stability of Red Wines
Marlena K. Sheridan, Pennsylvania State University, University Park
5:05:30 pm – 5:09:00 pm Regional Differences between Typical Riesling Wines from Rheingau and Washington State
Kimmo Sirén, Hochschule Geisenheim University, Germany
5:09:00 pm – 5:12:30 pm Quantitative Method for Chiral Monoterpenes in White Wine by HP-SPME-MDGC-MS in Different Wine Matrix
Mei Song, Oregon State University, Corvallis
5:12:30 pm – 5:16:00 pm Population Dynamics of Saccharomyces cerevisiae Strains during Controlled Multistarter Fermentations at Different Nitrogen Levels
Yue Sun, University of California, Davis
5:16:00 pm – 5:19:30 pm Yeast Assimilable Nitrogen Optimization for Cool-Climate Riesling: Fermentation Performance and Wine Composition Effects
Camila Tahim, Cornell University, New York
5:19:30 pm – 5:23:00 pm Time of Flowering and Seed Content Contribute to Variable Entry of Pinot noir Fruits into the Ripening Phase
Amanda Vondras, Oregon State University,Corvallis
5:23:00 pm – 5:26:30 pm Can Grapevine Diseases be Managed by Cover Crop-Mediated Changes in Soil Microbial Diversity?
Eric Vukicevich, University of British Columbia, Canada
5:26:30 pm – 5:30:00 pm Metabolomic Assessment of the [GAR+] Prion State with UCD932 in Model and Chardonnay Juices
Gordon A. Walker, University of California, Davis
5:30:00 pm – 5:33:30 pm Managing Astringency and Stickiness of Grapevine and Wine Tannins of Merlot Grapevine in the Hot Climate
Runze Yu, California State University, Fresno
5:33:30 pm – 5:37:00 pm Impact of Environmental Factors on Peppery Aroma in Vitis vinifera L. cv. Shiraz Wine. A Modeling Approach
Pangzhen Zhang, University of Melbourne, Australia