Poster Sessions
Research Reports on Display

Authors present their poster research during the Monterey County Regional Wine Reception (6:15 pm – 7:45 pm) Wednesday, June 29, at the Portola Hotel.

Click here for Flash Talk Schedule.


Leticia Chacón-Rodríguez, Safe Harbor Wine Storage, California

Enology & Viticulture Research Report Posters

P1 Optimizing Genetic Transformation of Grape Fruiting and Rootstock Cultivars
Cecilia Aguero, University of California, Davis
P2 Evaluation of Native Non-saccharomyces Yeasts for Reducing Ethanol Production in Wine By Sugar Respiration
Jesse Aplin, Washington State University, Pullman
Flash Talk: June 29, 4:45:00 pm
P3 Vineyard Irrigation Scheduling based on Remote-Sensed Estimates of Vine Water Status Using Aerial Thermal Images
Joaquim Bellvert, University of California, Davis
P5 Response of Different Grape Rootstock and Cultivar Combinations to Incidence, Severity, and Defoliation Caused by Downy Mildew
Luciane Bertoletti Barros, University of California, Davis
P6 Growing Region and Winery Influences on the Sensory Quality of Merlot Wines from the Okanagan and Similkameen Valleys
Pat Bowen, Agriculture & Agri-Food Canada
P7 Evaluation of Riesling Clonal Selections in the Salinas Valley
Larry Bettiga, University of California Cooperative Extension, Monterey County
P8 Analysis of Brettanomyces bruxellensis Penetration Depths in Different Types of Oak Barrel Stave
Zachary M. Cartwright, Washington State University, Pullman
Flash Talk: June 29, 4:48:30 pm
P9 Sunburn in Grape Berries: Varietal Differences in Composition, Structure, and Physiology
Bhaskar Bondada, Washington State University, Tri-Cities
P10 Microwave-assisted Extraction of Cabernet Sauvignon Grapes: Effects on Wine Phenolics, Color, and Sensory Properties
Federico Casassa, California Polytechnic State University, San Luis Obispo
P11 Cold Soak to Reduce Maceration Length: Chemical, Chromatic, and Sensory Effects in Cabernet Sauvignon, Malbec, and Merlot
Federico Casassa, California Polytechnic State University, San Luis Obispo
P12 Microwave-assisted Extraction of Merlot Grapes at Different Stages of Ripeness
Federico Casassa, California Polytechnic State University, San Luis Obispo
P13 Effect of Water Availability and Rootstock on Chambourcin Vine Physiology and Grape Quality
Arianna Bozzolo, University of Missouri, Columbia
P14 The Potential Impact of Red Blotch Incidence on Wine Composition and Wine Quality in Cabernet Sauvignon
Amanda Cihlar, Treasury Wine Estates, California
P15 Performance of UC Davis-Developed, Pierce’s Disease-Resistant Vitis vinifera L. Selections in Alabama
Elina Coneva, Auburn University, Alabama
P16 Polysaccharide Release by Immobilized Schizosaccharomyces japonicus Cells during Alcoholic Fermentation
Paola Domizio, Università degli Studi di Firenze, Italy
P17 Rootstocks for Management of Meloidogyne hapla in Washington State Vineyards
Katherine East, Washington State University, Prosser
P18 Assessing Yeast Communities within Inoculated and Spontaneous Fermentations by Culture-Dependent and Independent Methods
Daniel Durall, University of British Columbia, Canada
P19 Antioxidant Capacity of Table Grapes from the South San Joaquin Valley is Related to Skin Color
Sarah Forester, California State University, Bakersfield
P20 Assessing the Effect of Different Percentages of Red Blotch-Affected Fruit on the Composition of Cabernet Sauvignon Wine
Sean Eridon, University of California, Davis
Flash Talk: June 29, 4:52:00 pm
P21 Foliar Spray Application of Inactive Dry Yeast at Veraison: Effect on Berry Skin Thickness, Aroma, and Phenolic Quality
Simone Giacosa, Università degli Studi di Torino, Italy
P22 Chemistry of Red Wine Aging: Implications for Health and Biologic Activity
Andrew Waterhouse, University of California, Davis
P23 Impact of Red Blotch Disease on Cabernet Sauvignon and Chardonnay Grape Composition
Raul C. Girardello, University of California, Davis Flash Talk: June 29, 4:55:30 pm
P24 Small-Molecule Fingerprinting and Carbohydrate Profile of Used Bourbon Barrels
Jarrad Gollihue, University of Kentucky, Lexington
Flash Talk: June 29, 4:59:00 pm
P25 Differential Growth Effects of Native and Commercial Mycorrhizal Inoculants on Grapevine Rootstocks
Taylor Holland, University of British Columbia, Canada
Flash Talk: June 29, 5:09:30 pm
P26 Sensory Profiling and Chemical Analysis of Rosé Wines Elucidates Effects of Popular Production Techniques
Kelley Hamilton, University of California, Davis
Flash Talk: June 29, 5:02:30 pm
P27 Genetic Diversity Analysis of Grapevine Rupestris Stem Pitting-associated Virus in Ontarian Vineyards
Julia Hooker, University of Guelph, Canada
Flash Talk: June 29, 5:16:30 pm
P28 Chemical Analysis of Wine with HS-SPME and GC-TOFMS for Target Screening and Non-Target Characterization and Comparison
Gail Harkey, LECO Corporation, Michigan
P29 Characterization of Pierce’s Disease Resistance in Germplasm Collected from the Southwestern US and Mexico
Karla Huerta, University of California, Davis
Flash Talk: June 29, 5:20:00 pm
P30 Effects of Winery Wastewater on Soil, Grape Nutrition, and Wine Quality
David Hirzel, University of California, Davis
Flash Talk: June 29, 5:06:00 pm
P31 A Mechanistic Model for Vegetative Vigor in Grapevine
Ines Hugalde, Instituto Nacional de Tecnología Agropecuaria, Argentina
Flash Talk: June 29, 5:23:30 pm
P32 Physiological and Genetic Control of Vigor in a Ramsey x Riparia Gloire de Montpellier Population
Ines Hugalde, Instituto Nacional de Tecnología Agropecuaria, Argentina
P33 Does Production of High Levels of Sulfite Correlate with Undesirable Sulfide Formation in Commercial Wine Yeasts?
Garrett Holzwarth, Oregon State University, Corvallis
Flash Talk: June 29, 5:13:00 pm
P34 Effects of Must pH on Red Grape Skin Tannin Extraction
Eri Inoue, University of Yamanashi, Japan
Flash Talk: June 29, 5:27:00 pm
P35 Influence of Direct Root Zone Microirrigation on Production of Cabernet Sauvignon in the Pacific Northwest
Pete Jacoby, Washington State University, Pullman
P36 A Model for Predicting Anthocyanin Extractability in Red Wines
Hend Letaief, Enartis USA, California
P37 Using Leaf Excision during Gas Exchange Measurements to Increase Sample Size
Thayne Montague, Texas AgriLife Research and Extension Center, Lubbock
P38 Identification of Bacterial Metabolite Inducer(S) of [Gar+] Prion of Saccharomyces Cerevisiae
Peter Luong, University of California, Davis, CA
Flash Talk: June 29, 5:30:30 pm
P39 Pruning Systems and Applied Water Interact on Productivity and Phenolic Composition of Zinfandel
Clinton Nelson, E&J Gallo, California
P40 How Flavonoids Stimulate Browning
Lingjun Ma, University of California, Davis, CA
Flash Talk: June 29, 5:34:00 pm
P41 Comparative Response of Six Grapevine Rootstocks to Inoculation with Arbuscular Mycorrhizal Fungi (Rhizophagus irregularis)
Antreas Pogiatzis, University of British Columbia, Canada
Flash Talk: June 29, 5:41:00 pm
P42 Effect of Potassium and Ethephon on Color and Anthocyanins Concentration in Berries of Red Globe (Vitis vinifera L.)
Maria Beatriz Pugliese, Instituto Nacional de Tecnología Agropecuaria, Argentina
P43 Sulfur Dioxide Addition Alters Saccharomyces Cerevisiae Populations and Wine Sensory Characteristics in Spontaneous Fermentations
Sydney Morgan, University of British Columbia, Canada
Flash Talk: June 29, 5:37:30 pm
P44 Grapevine Shoot and Cluster Development as a Function of Arm Positioning along the Cordon
Jean Dodson Peterson, California Polytechnic State University, San Luis Obispo
P45 Effects of Hyperoxidation and Storage Temperature on the Flavor Profile and Sensory Quality of Riesling Wine
Lisa Robbins, The Ohio State University, Wooster
P47 Elucidating Contributions by Vineyard Site to Phenolic Profiles of Pinot noir Wines
Ron Runnebaum, University of California, Davis
P48 Impacts of Cluster Thinning and Cluster-zone Leaf Removal on the Hormone Dynamics of Ripening Pinot noir Berries
Joseph Schmidt, Oregon State University, Corvallis
Flash Talk: June 29, 5:48:00 pm
P49 Influence of Juice Turbidity, Hyperoxidation, and Skin contact on Chardonnay Wine Mouthfeel
Anthony Sereni, Oregon State University, Corvallis
Flash Talk: June 29, 5:51:30 pm
P50 Revisiting an Old Problem: Flower Necrosis in Grapevines
R. Paul Schreiner, United States Department of Agriculture-Agricultural Research Service, Oregon
P51 Volatile Sulfur Compounds in Pinot noir Wine Postfermentation: Role of Nitrogen Composition and Elemental Sulfur
Nadine Skyllingstad, Oregon State University, Corvallis
P52 Evidence of Phenological Shoot Autonomy in Grapevines
Michael Sipiora, Treasury Wine Estates, California
P53 Influence of Lysozyme Addition on Hydroxycinnamic Acids and Volatile Phenols during Yeast and Bacteria Cofermentation
Stephan Sommer, Appalachian State University, North Carolina
P54 Rapid and Matrix-Independent Method to Analyze Anthocyanins in Red Grape Juice and Wine by FT-MIR
Stephan Sommer, Appalachian State University, North Carolina
P55 Evaluating Grape Root Architecture in a 101-14Mgt x 110R Genetic Mapping Population
Jacob Uretsky, University of California, Davis
Flash Talk: June 29, 5:58:30 pm
P56 Method Optimization for Total Arsenic Analysis in Wines using HG-MP-AES
Courtney Tanabe, University of California, Davis
P57 Effects of Prebloom and Fruit-set Leaf Removal on Yield, Composition and Wine Quality of Shiraz
Kevin Usher, Agriculture and Agri-Food Canada
P58 Effect of Initiating Alcoholic and/or Malolactic Fermentations on Microbes of Wine and Its Sensorial Profile
Mansak Tantikachornkiat, University of British Columbia, Canada
Flash Talk: June 29, 5:55:00 pm
P61 Influence of Yeast Strain on the Production of Volatile Compounds of Cabernet Sauvignon Wine
Isaela Villalpando, Centro de Investigación para los Recursos Naturales, Mexico
P62 Comparison of Different Screening Techniques for Grape Powdery Mildew Resistance
M. Andrew Walker, University of California, Davis
P63 Identification of Vineyard and Winery Bacteria and Their Impact on Problematic Fermentations
Emily Wiemer, University of California, Davis
Flash Talk: June 29, 6:05:30 pm
P64 Effect of Various Levels of Biochar and Compost on Growth of Valvin Muscat Grapevines in a Controlled Environment
Timothy Weber, University of Missouri, Columbia
Flash Talk: June 29, 6:02:00 pm
P65 Comparison of Solid Phase Extraction and Liquid-Liquid Extraction for Aroma Extract Dilution Analysis of Merlot Wine
Pengtao Zhao, Oregon State University, Corvallis
P66 Investigating the Effect of Topography on Vine Water Use and Vine Stress
Lynn Wunderlich, University of California Cooperative Extension, El Dorado County
P67 Effect of Regulated Deficit Irrigation on Malbec and Syrah Grape Volatiles
Fang Yuan, Oregon State University, Corvallis
Flash Talk: June 29, 6:09:00 pm

Industry Research Report Posters

I1 Alternative to Filtration or Chemical Stabilization for Microorganism Removal: Chitosan Fining
Eglantine Chauffour, Enartis USA, California
I3 Application of Automated 4-D High Resolution Vineyard Soil Hydrology Assessments and Visualization
David E. Ebert, Purdue University, Indiana
I4 Strategies to Limit Non-Enzymatic Oxidation and Extend White Wine’s Shelf Life
Maria Navarro, Enartis USA, California
I5 Aroma Enhancement in White Wines during Fermentation and Storage, Due to New ß-Glycosidase Enzyme Activities
Michael Sobe, Erbsloeh Geisenheim AG, Germany
I6 Evaluation of Winegrape Ripeness using a New Combined Brix and Acidity Meter
John Thull, University of Minnesota, Excelsior
I7 Development and Validation of a Reagent Based on Enzymatic Reactions for Determining Histamine in Wines
Andreu Tobena, BioSystems S.A., Spain
I8 Analysis of Toast Profiles by Near Infrared Spectroscopy for Traditional Barrels and Alternative Oak Products
Laura Weissberg, Tonnellerie Ô, California