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Abstracts

Abstracts from Presentations at the ASEV 60th Annual Meeting 23–26 June 2009, Napa, California

Am J Enol Vitic.  2009  60: 386A-409A 
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Vol 60 Issue 3

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Abstracts from Presentations at the ASEV 60th Annual Meeting 23–26 June 2009, Napa, California
Am J Enol Vitic.  2009  60: 386A-409A 
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  • Article
    • Bound and Unbound Tannin Extraction from Fruit during Fermentation of Merlot Grapes
    • Volatile Profiling of Cabernet Sauvignon Wine Using Comprehensive Two-Dimensional Gas Chromatography
    • Characterization of the Aromatic Profile of Cabernet Sauvignon Grapes and Wines from the Central Coast at Different Stages of Maturation
    • Impact of Terroir, Vintage, and Winemaking on the Aromachemical Composition of German Riesling Wines
    • Electronic Nose Analysis on the Effect of Prefermentation Cold Soak of Vitis vinifera L. cv. Cabernet Sauvignon Grape and Wine Volatiles
    • Effect of Grape Skin Contact on Cabernet Sauvignon Wine Aroma Compounds
    • Quantitative Genetics of Root-Knot Nematode Resistance in a Vitis Rootstock Hybrid Population
    • Bot Canker Disease of Grapevines in California: From Identification to Control
    • Improved Methods for Killing Old Grape Roots
    • Biology and Management of Japanese Beetles in Vineyards
    • Breeding Grapes with Resistance to Powdery Mildew (Erysiphe necator)
    • Breeding Winegrapes with Resistance to Pierce’s Disease
    • Free Radicals in Oxidizing Wine and Factors That Influence Their Formation
    • Port Wine Oxidation Management: A ChemoInformatics Approach
    • Effect of Different Microoxygenation Treatments on the Evolution of Cabernet Sauvignon Wine Composition
    • Effects of Aging on the Composition and Physicochemical Properties of Red Wine Tannin Fractions
    • Sugar Accumulation Disorder May Be Able to Spread from Affected Tissue to Healthy Tissue
    • Managing Vineyard Cover Crop to Influence Vine Vigor and Fruit Quality of Pinot noir in Oregon’s Willamette Valley
    • Effect of Ripeness Level and Variability on Fruit and Wine Composition of Pinot noir
    • Influence of Soil Properties and Fertilization on Leaf and Petiole Nutrient Levels in a Paso Robles, California Cabernet Vineyard
    • Global Profiling of the Bacterial and Yeast Ecology in Wine Production
    • Selection of Wine Yeast for Making White Wine with a High Level of Aromas from Koshu Grapes
    • Impact of Saccharomyces and Non-Saccharomyces Yeast on the Flavor and Aroma of Pinot noir
    • Analysis of Lipid Compositional Changes during Fermentation in Two Wine Yeast Strains with Varying Ethanol Tolerance
    • Kinetics and Genetics: 2,4,6-Trichloroanisole Production in Streptomyces
    • Effect of Alcoholic and Malolactic Fermentation Parameters on Acetaldehyde in Wine
    • Evaluation of Rootstock Performance with Pinot noir on a High Magnesium Soil
    • Breeding for Salinity Tolerance in Vitis
    • Breeding Grape Rootstocks for Lime and Drought Tolerance
    • Rootstock Influence on Cabernet Sauvignon and Merlot Vine Performance in California’s Central Coast
    • Location and Rootstock Effect on Free Amino Acid and Phenolic Composition of Grape Cultivars
    • Use of Carbon Isotope Discrimination on Grape Sugar as a Tool for Practical Vineyard Management
    • Evaluation of Potassium during Commercial-scale Red Wine Fermentations and Model Wine Extractions
    • Naturally Occurring Spatial Variability in Canopy Biomass Impacts Flavor and Aroma Compounds in Riesling
    • Effect of Yeast Composition and Vinification Strategy on Sensory Perception and Flavor Composition
    • Role of Yeast Sulfur Metabolism in the Formation of Hydrogen Sulfide from Elemental Sulfur
    • Updated Analysis of Climate-Viticulture Structure and Suitability in the Western United States
    • Weather, Climate, Characteristics, and Prices of California Winegrapes
    • Vineyard-scale Climate Variability, Vine Light Intensity, and Pinot noir Phenolic Composition
    • Gas Exchange of Field-Grown Cool, Warm, and Hot Climate Grapevine Varieties in West Texas
    • Effects of Pulsed Energy Field Treatments on White Winegrapes
    • Inhibition of Powdery Mildew by Improved Vineyard Sunlight Exposure
    • Effect of ABA on Vine Physiology and Grape Quality of Cabernet Sauvignon in a Cool-Climate Area
    • Greenhouse Testing Conditions Can Alter Expression of Pierce’s Disease Resistance
    • Phytotoxicity of 2,4-D Spray Drift to Grapevine: Symptomatology, Micromorphology, and Cytology
    • Chelating Agents: A New Tool in Preventing Wine Oxidation
    • Impact of Heat, Ethanol, and Acid Preadaptation on Viability of Saccharomyces cerevisiae after Drying
    • Brettanomyces bruxellensis Incidence and Diversity in Italian Wines as Determined by Molecular Methods
    • Effect of Interaction between Yeast and Malolactic Bacteria during Simultaneous Inoculation in Must
    • Effect of Aging on the Sensory Properties of Pinot noir Wines
    • White Grape Extended Skin Contact Winemaking Technique
    • First Crushing Experiences in an Inert Environment
    • Botrytis cinerea Noble Form Induction on Grapes during Withering
    • Effect of Viscosity on the Perception of Sweet, Sour, Bitter, Ethanol, and Viscous Mouthfeel
    • Prevention of Grapevine Disease Using Antagonistic Microbes
    • Optimization of Wine Flavor by Masking and Enhancing Target Flavor Compounds
    • Influence of Berry Dehydration on Berry Fresh Weight and Fruit Composition during Hang Time in Cabernet Sauvignon Grapes in a Warmer Region
    • Effect of ABA Application to Enhance Fruit Color on Vine Vigor, Yield Components, and Fruit Composition in Cabernet Sauvignon Grapes in a Warm Region
    • Phenological Resistance of Grapes to Green June Beetle Damage
    • HPLC Analysis of Methanol in Wines and Spirits from Finger Lakes Grapes
    • Rootstock and Scion Influences on Grape and Wine Composition
    • Effect of Deficit Irrigation on the Tannin and Anthocyanin Concentration of Cabernet Sauvignon Grapes and Wines from Washington State
    • Determination of 4-Vinylcatechol in Wine by HPLC-DAD Coupled with Fluorescence Detection
    • Effect of Winemaking Conditions on the Formation of Sulfur Taints during Sur Lie Aging
    • Evaluation of an Enhanced Modified Cash Still for the Determination of Volatile Acidity in Wine
    • Influence of Rootstocks on Growth, Yield, and Fruit Composition of Thompson Seedless Grown in India
    • Applying New Methods for Measuring Aboveground Vineyard Perennial Biomass
    • Effects of Conventional and Mechanical Canopy Management on Performance of Cabernet Sauvignon
    • Understanding Wine Scores through Sensory Descriptive Analysis
    • Effect of Canopy Management, Plastic Cover, and Calcium on Berry Splitting of the Grape cv. Flame Seedless
    • Polyethylene Plastic Tunnels Delay Budbreak of Table Grapes in the Sonoran Desert
    • Do Plant-Based Measurements of Vine Water Status Accurately Reflect Soil Moisture Content?
    • Analyzing Natural Diversity of Arbuscular Mycorrhizal Fungi in Conventional and Organic Vineyards of Central Chile
    • Evolution of the Color of Seeds during Ripening in Carménère Grapevines
    • Grapevine Clones Selected in Chile
    • Effects of Horticultural Oil on Carbon Assimilation and Fruit Set on Winegrapes
    • Production of SO2 and SO2 Binding Compounds by Saccharomyces during Alcoholic Fermentation and Impact on Wine Lactic Acid Bacteria
    • Variability Management in Grapes Using Plant Growth Regulators
    • Yeast Population Dynamics in Natural and Inoculated Sweet Wine Fermentations
    • Comparing Conventional and Modified Methods for Initiating Malolactic Fermentations in Apple Cider
    • Effect of Ethanol and Glucose on Aroma Compound Partitioning between the Headspace and Wine Matrix
    • Comparison of Combined Titrametric Analysis of TA and YAN with Traditional Measurements
    • Inhibitory Effect of Chitinases Isolated from Semillon Grapes on Growth of Grapevine Pathogens
    • Impact of Basal Leaf Removal on Methoxypyrazine Concentration in Cabernet franc and Merlot Grapes
    • Evaluation of a New Tool to Aid in Viticultural Decision Making Based on Desired Wine Characteristics
    • Detection of Volatile Compounds Released in Vine Canopies for Use in Field Measures of Fruit Maturity
    • Cytonomics: An Innovative Fermentation Control System Based on Flow Cytometry
    • Rootstock-Scion Interactions and Correlations between Vine Vigor and Grape Quality
    • Inheritance of Xiphinema index Resistance Derived from Vitis arizonica
    • Evaluation of the Susceptibility of Rootstock Varieties Against Phomopsis viticola (Sacc.)
    • Effect of Simulated Shipping Conditions on Sensory Attributes and Volatile Compounds in Six Wines
    • Effect of Pectinase and Extended Maceration on the Extraction of Tannins in Norton Wine
    • Nitrogen and Yeast Strain Effects on Low Molecular Weight Alcohol Production
    • Footnotes
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