2nd International Symposium on Nitrogen in Grapes and Wine

This symposium will address a broad range of impacts that nitrogen (N) has on grape and wine quality, from vineyard to bottle. Speakers will represent both academic and industry perspectives and will share findings whether from research or practice, relevant to applications in grape and wine production. Tastings will provide an opportunity to experience the potential impacts of N on wines made under different conditions and management strategies.

Why attend? Click here.

Symposium Organizing Committee:
Amanda Stewart (Chair), Virginia Tech, Blacksburg
Christian Butzke, Purdue University, Indiana
Nichola Hall, Scott Laboratories, California
James Osborne, Oregon State University, Corvallis
Patty Skinkis, Oregon State University, Corvallis


8:30 am – 8:40 am Welcome, Summary and Agenda
Amanda Stewart (Chair), Virginia Tech, Blacksburg
I. Impact of Vine Nitrogen on Vine Balance, Must and Wine Style
Patty Skinkis 
(Moderator), Oregon State University, Corvallis
8:40 am – 9:00 am Lise Asimont (ASEV President), Francis Ford Coppola Presents, California
Sandy Walheim, Francis Ford Coppola Presents, California
9:00 am – 9:20 am Paul Schreiner, U.S. Department of Agriculture, Oregon
9:20 am – 10:05 am

Tasting & Discussion

Ben Casteel, Bethel Heights Vineyard, Oregon

Tahmiene Momtazi, Maysara Winery, Oregon

10:05 am – 10:35 am Coffee Break & Poster Viewing
II. Varietal Composition and Nitrogen Assessments
Amanda Stewart
 (Moderator), Virginia Tech, Blacksburg
10:35 am – 10:55 am Jean-Jacques Lambert, University of California, Davis
10:55 am – 11:15 am Bruce Dukes, Naturaliste Vintners, Australia
11:15 am – Noon Tasting & Discussion
Geoff Hall, Ste. Michelle Wine Estates, Oregon
Gary Horner, Erath Winery, Oregon
11:45 am – 1:00 pm Lunch On Own
III. Yeast Nutrition and Fermentation Dynamics
Nichola Hall
 (Moderator), Scott Laboratories, California
1:00 pm – 1:20 pm David Block, University of California, Davis
1:20 pm – 1:40 pm Anne Julien-Ortiz, Lallemand, France
1:40 pm – 2:25 pm Tasting & Discussion
James Osborne, Oregon State University, Corvallis
2:25 pm – 2:55 pm Coffee Break & Poster Viewing
IV. Postfermentation and Aging: Impact of Residual Nitrogen Composition
James Osborne 
(Moderator), Oregon State University, Corvallis
2:55 pm – 3:15 pm James Osborne, Oregon State University, Corvallis
3:15 pm – 3:35 pm Michikatsu Sato, University of Yamanashi, Japan, Retired
3:35 pm – 4:20 pm

Tasting & Discussion
Keith Hock, Consulting Winemaker, California

Rollin Soles, ROCO Winery, Oregon

Summary and Closing Remarks
4:20 pm – 4:30 pm Amanda Stewart (Chair), Virginia Tech, Blacksburg
Poster Presentations
N1 Impact of Cultivar and Crop Load on Yeast Assimilable Nitrogen in Cider Apples Grown in Virginia
Thomas Boudreau, Virginia Polytechnic Institute and State University
N2 Comparison of Yeast Performance between Dry and Liquid Strains at Three Different DAP Target Concentrations in Red Must
Leah Dwyer, White Labs Inc., California
N3 Evaluation of Nitrogen Management Schemes for Intensively Cover-Cropped Vineyards
James Moss, Virginia Tech, Blacksburg
N4 Effect of Foliar, Soil Nitrogen, and Sulfur Applications on Petit Manseng Grape Volatiles and Wine Aroma and Flavor
Molly Kelly, Virginia Tech, Blacksburg
N5 Effect of Nitrogen Application Rate and Timing on Methoxypyrazine Content of Okanagan Sauvignon blanc Grapes
Kevin Usher, Agriculture and Agri-Food Canada
N6 Balanced, Essential Metals for Yeast Growth and Metabolism in Fermentation Processes
Jürgen Fröhlich, Erbslöh Geisenheim, Germany