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
Program:
| 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 |
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|---|---|
| 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 |
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| 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 |
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| 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 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 |
