Enology Student Flash Talks
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.
Enology Flash Talks will take place on Wednesday, June 20, 3:25 pm – 5:25 pm, at the Monterey Conference Center.
Moderator:
Caroline Merrell, Washington State University, Tri-Cities
Speakers:
| 3:45:00 pm –3:48:15 pm P1 |
Pinot noir Hydroxycinnamic Acid Content under Different Aging Conditions and Volatile Phenol Production by Brettanomyces Marlie Shelton, Oregon State University, Corvallis |
| 3:48:15 pm –3:51:30 pm P2 |
A Method Based on Loop-Mediated Isothermal Amplification Was Developed to Detect Brettanomyces bruxellensis Rapidly Shini Yang, Northwest A&F University, China |
| 3:51:30 pm –3:54:45 pm P4 |
A Two-year survey of Pinot noir Vineyard-associated Saccharomyces Populations in the Okanagan Valley Elaine Cheng, The University of British Columbia, Canada |
| 3:54:45 pm –3:58:00 pm P7 |
Accomplishing Spontaneous Chardonnay Fermentations in the Okanagan Using the Alternative Yeast Saccharomyces uvarum Garrett McCarthy, The University of British Columbia, Canada |
| 3:58:00 pm –4:01:15 pm P8 |
Identification and Characterization of Non-Saccharomyces Yeasts Isolated from British Columbian Vineyards Yuritzel Moreno, The University of British Columbia, Canada |
| 4:01:15 pm –4:04:30 pm P9 |
A Tale of Two Wineries: How Minimal Intervention Techniques Can Add Diversity to the Conventional Cellar Sydney C. Morgan, The University of British Columbia, Canada |
| 4:04:30 pm –4:07:45 pm P11 |
Understanding Wine Yeast Strain Variation Using a Combined Lipidomic, Metabolomic, and Transcriptomic Approach Ayca Ozcan, University of California, Davis |
| 4:07:45 pm –4:11:00 pm P12 |
Impact of Fermentation Temperature, Yeast and Tank Size on Dissipated Heat, Viability, and Aroma Formation in White Wine Mira Schwinn, DLR-Rheinpfalz, Germany |
| 4:11:00 pm –4:14:15 pm P14 |
Managing pH and Acid Composition to Assess Microbial Ecology of Wine Fermentation Andrew Tyler Williams, Washington State University, Prosser |
| 4:14:15 pm –4:17:30 pm P15 |
A GC/MS Method for the Elucidation of Volatile Aroma Compounds in Commercial Gins by HS-SPME Layton Ashmore, Washington State University, Tri-Cities |
| 4:17:30 pm –4:20:45 pm P17 |
Investigating Fruitiness Aroma Perception in White Wines Angelica de Castro Iobbi, Oregon State University, Corvallis |
| 4:20:45 pm –4:24:00 pm P18 |
Chemical and Sensory Effects of Cofermentation and Postfermentation Blending of Syrah with Selected Rhône White cvs Paul Mawdsley, California Polytechnic State University, San Luis Obispo |
| 4:24:00 pm –4:27:15 pm P20 |
Changes in Lipid Composition of Pinot noir Wines in Response to Yeast Product Addition and Fermentation Temperature Quynh Phan, Oregon State University, Corvallis |
| 4:27:15 pm –4:30:30 pm P21 |
Chemical Profiling of Red Wines Using Surface-Enhanced Raman Spectroscopy Yanqi Qu, University of Massachusetts, Amherst |
| 4:30:30 pm –4:33:45 pm P25 |
Genetic Basis for High SO2 Production by a Saccharomyces cerevisiae Wine Strain Maria Alessandri, Oregon State University, Corvallis |
| 4:33:45 pm –4:37:00 pm P26 |
Complex Complexes – Stability of Copper Sulfide Precursors of Hydrogen Sulfide under Varying Brine Dilution Conditions Rachel B. Allison, Cornell University, Ithaca |
| 4:37:00 pm –4:40:15 pm P27 |
Postfermentation Production of Acetaldehyde by Saccharomyces cerevisiae Thi Nguyen, University of California, Davis |
| 4:40:15 pm –4:43:30 pm P30 |
Investigating the Effects of Temperature and Ethanol on Proanthocyanidin Adsorption to Grape Skin Cell Wall Material Jordan Beaver, University of California, Davis |
| 4:43:30 pm –4:46:45 pm P31 |
Characterization of Vineyard and Aging Effects on Anthocyanin Profiles of Pinot noir Wines Shelby Byer, University of California, Davis |
| 4:46:45 pm –4:50:00 pm P32 |
Effects of Whole Cluster and Dried Stem Additions on Color, Phenolics, and Sensory Properties of Pinot noir Wines Niclas Dermutz, California Polytechnic State University, San Luis Obispo |
| 4:50:00 pm –4:53:15 pm P33 |
Impact of Vineyard Site and Clone on Phenolic Composition of Cabernet Sauvignon Wines Danielle Fox, Washington State University, Tri-Cities |
| 4:53:15 pm –4:56:30 pm P34 |
Uncovering Winemaking × Clone Interactions in Pinot noir: Effect of Microwaved Stems and Extended Maceration Juel Peter Hernandez, California Polytechnic State University, San Luis Obispo |
| 4:56:30 pm –4:59:45 pm P36 |
Effects of Variations in Berry Size and Manipulations of Fermentation Solids in Zinfandel Grapes and Wines Daniel Postiglione, California Polytechnic State University, San Luis Obispo |
| 4:59:45 pm –5:03:00 pm P37 |
Increased Extraction in Pinot noir with High Concentrations of SO2 at Crush Melaney Schmidt, Chemeketa Community College, Oregon |
| 5:03:00 pm –5:06:15 pm P38 |
Mathematical Modeling of Anthocyanin Mass Transfer to Predict Extraction in Simulated Red Wine Fermentation Scenarios Patrick Setford, The University of Adelaide, Australia |
| 5:06:15 pm –5:09:30 pm P42 |
Toward the Development of a Sustainable Wine Scoring System. A Case for Craft Wineries Andres Valero, Purdue University, Indiana |
| 5:09:30 pm –5:12:45 pm P44 |
Reverse Osmosis as a Method for Mitigating Smoke Taint Ioan Pavel Gitsov, Washington State University, Tri-Cities |
| 5:12:45 pm –5:16:00 pm P45 |
Assessing Smoke Taint Risk Based on the Composition of Smoke-Exposed Grape Berries and the Resulting Wines Garrett Lattanzio, Washington State University, Tri-Cities |
| 5:16:00 pm –5:19:15 pm P46 |
Smoke Taint: Challenging Current Beliefs and Exploring In-Winery Mitigation Strategies Matthew Noestheden, The University of British Columbia, Canada |
