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2025 Student Flash Talks Enology
June 18, 2025 – 4:30pm – 5:30pm
Enology
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.
Flash Talks will take place on Wednesday, June 18, 4:30 pm – 5:30 pm, at the Portola Hotel in Monterey, California.
Moderator:
Karen Block, University of California, Davis
Speakers:
| 4:30:00 pm – 4:33:15 pm | Rapid Detection and Risk Assessment of Smoke-Derived Volatile Phenols: A Chemometric Approach using Spectrofluorometry Brandt Bastow, University of California, Davis |
| 4:33:15 pm – 4:36:30 pm | Chemical and Sensory Effects of Turbidity, Hyperoxygenation and Redox Potential on Grenache Blanc Wines from California Mia Pargellis, California Polytechnic State University, San Luis Obispo |
| 4:36:30 pm – 4:39:45 pm | Effects of Micro-Oxygenation and Redox Potential Control by Air Sparging During Alcoholic Fermentation on Syrah Wines Jordan Wright, California Polytechnic State University, San Luis Obispo |
| 4:39:45 pm – 4:43:00 pm | Characterizing Oregon Vineyard and Winery Brettanomyces Strains for Spoilage Potential C. Michael Sonza, Oregon State University, Corvallis, |
| 4:43:00 pm – 4:46:15 pm | Optimizing Strategies for Acid Management in Red Wines from the Central Coast of California Charlotte Drop, California Polytechnic State University, San Luis Obispo |
| 4:46:15 pm – 4:49:30 pm | Examining the Role of Frost Damage on Leaf Composition to Unravel the Mystery of the “Frost” Taint Wine Phenomenon Mitchell Davey, Washington State University, Tri-Cities |
| 4:49:30 pm – 4:52:45 pm | Validation of Protocols for Acid Hydrolysis of Smoke Related Glycosides Julie Hilland, Washington State University, Tri-Cities |
| 4:52:45 pm – 4:56:00 pm | A New Method for Tannin Fingerprinting and Quantification via LC-MS/MS-Electrospray Ionization In-Source Fragmentation Yanxin Lin, The Pennsylvania State University, State College |
| 4:56:00 pm – 4:59:15 pm | Identification of Novel Californian Saccharomyces cerevisiae Strains with Enological Potential Sydney Rogers, University of California, Davis |
| 4:59:15 pm – 5:02:30 pm | Strain Selection and Timing of Malolactic Fermentation: Shaping the Chemistry of Pinot noir Wine Nicholas Mannino, Oregon State University, Corvallis |
| 5:02:30 pm – 5:05:45 pm | Evaluating the Impact of Cool and Warm Climate on Grenache blanc and Viognier Wine Quality in California’s Central Coast Coleman Imrisek, California Polytechnic State University, San Luis Obispo |
| 5:05:45 pm – 5:09:00 pm | Wine Technical Tasting Reveals No Yield Specific Sensory Relationship in Pinot noir Crop Load Trial Ainsley McCollum, Oregon State University, Corvallis |
| 5:09:00 pm – 5:12:15 pm | The Influence of Packaging Material on the Properties of Carbonated Blueberry Wine Under Accelerated Storage Conditions Nick Wendrick, University of Florida, Gainesville |
| 5:12:15 pm – 5:15:30 pm | Non-contact Post-fermentation Wine Processing to Remove Thiol-Related Smoke Compounds Lik Rong Lim, Oregon State University, Corvallis |
| 5:15:30 pm – 5:18:45 pm | Investigation of Grape Skin Thickness and Grape Skin Lipid Content for Differences in Smoke Taint Composition Chanda Miller, Oregon State University, Corvallis |
| 5:18:45 pm – 5:22:00 pm | Profiling Texas-Grown and -Produced Wines Using Untargeted LC-MS-Based Metabolomics Delaney Dyer, The University of Texas at Austin |
Mitchell Davey | Danielle Fox | James Harbertson
Comparison of Freeze-Killed versus Freeze-Dried Leaves for the Production of Frost Tainted Cabernet Sauvignon Wines
Mitchell Davey, Danielle Fox, and James Harbertson*
*Washington State University, 2710 Crimson Way, Richland, WA, 99354-1671 (jfharbertson@wsu.edu)
A commercial freeze-dryer was used to emulate the effects of freeze-killed leaf material on Cabernet Sauvignon wines in 2023. Fresh leaves were collected from a vineyard in Sunnyside, WA one month prior to harvest, and freeze-killed leaves (FK) were collected at harvest. The fresh leaves were subjected to freeze-drying (FD). The FK and FD leaves were added directly to the must prior to fermentation at two rates (0.9 and 3.6 g/kg must) including a control (0 g/kg must). Basic wine chemistry was unaffected by the additions. Untargeted solid-phase microextraction gas chromatography-mass spectrometry was used to identify major aroma compounds present. Tentatively identified compounds were evaluated statistically. Twenty-three compounds were found to vary significantly based on the treatments. Alcohols were significantly reduced by both leaf treatments. Terpenoids and norisoprenoids significantly increased with increased leaf dosages. A previously-suggested frost taint marker, 6-methyl-5-hepten-2-ol, which smells like coriander was only found in the FK-treated wines. Esters significantly increased in both treatments, consistent with dosage. Phenolics were measured in the wines using the Adams-Harbertson assay. Counter to previous results, wines made with both FK and FD leaves had significantly more phenolics and anthocyanins were unaffected. With the exception of the single frost taint marker, the FD treatments emulated the FK-treated wines.
Funding Support: Washington Wine Commission
