Award Category: Best Student Presentation Awards

Viticulture Vinay Pagay (Major Professor: Alan N. Lakso, Cornell University, New York)Testing the Theory of Hydraulic Autonomy of Grapevine Shoots under Water Stress Viticulture Cecilia G. Osorio (Major Professor: M. Andrew Walker, University of California, Davis)Anatomical Variations Related to Drought Tolerance in Contrasting Grape Rootstocks Enology Yue Yu (Major Professor: James F. Harbertson, Washington State…

Viticulture Yun Zhang (Major Professor: Markus Keller, Washington State University, Prosser)Grape Berry Water Relations: Why Berry Transpiration and Xylem Backflow Matter Viticulture Sudarsana Poojari (Major Professor: Naidu Rayapati, Washington State University, Prosser)Leafhopper Transmissible Geminivirus is Present in Grapvines Showing Redleaf Symptoms Enology Lindsay Springer (Major Professor: Gavin L. Sacks, Cornell University, New York)Tannin Extractability among…

Enology James A Kennedy (Major Professor: Andrew L. Waterhouse, University of California, Davis)Maturity and Water Status Effects on the Extractability and Molecular Weight Distribution of Proanthocyanins in Cabernet Sauvignon Grapes Enology Charles Brenneman (Major Professor: Susan Ebeler, University of California, Davis)Effects of Red Wine Fractions on Tumor Onset in HTLV tax1 Transgenic Mice Enology Kevin…

Viticulture Nicholas Basinger (Major Professor: Katie Jennings, North Carolina State University, Raleigh)The Effect of Herbicide Strip Width and Late Season Weed Competition on Winegrape Vine Growth, Berry Quality, and Yield Viticulture Megan Hall (Major Professor: Wayne Wilcox, Cornell University, New York)Ethanol and Acetic Acid Content of Sour Rotted Winegrapes and Disease Control with Antimicrobial and…

Viticulture Solomon Dobrowski (Major Professor: Jim Wolpert, University of California, Davis)Aerial Image Analysis in Evaluating Vineyard Canopy Parameters Enology Ramón Mira de Orduña (Major Professor: Gordon J. Pilone, Massey University, New Zealand)Arginine Degradation by Lactic Acid Bacteria in Wine: Toxicological and Enological Implications