Abstracts from Presentations at the ASEV 63rd National Conference 20–21 June 2012, Portland, OregonImpact of Oxygen Alterations in Chardonnay Juice on Fermentation Behavior with Different Yeast StrainsSaccharomyces cerevisiae Population Dynamics during Inoculated and Spontaneous Fermentations at Three British Columbia WineriesEffect of Yeast Strain on the Metabolism of SO₂-Binding Compounds and SO₂Isolation and Identification of Non-Saccharomyces Yeast with β-Glucosidase Activity and Their Impact on Pinot noir Wine AromaGenetics of Ester Synthesis in Hanseniaspora uvarum during Fermentation of WineIncreased Complexity and Chardonnay Quality in Spontaneous Fermentation and Cofermentation with Hanseniaspora vineaeLecture 1: Grapevine Vegetative Structure and Whole-Vine Vascular IntegrationLecture 2: Grapevine Buds—Origin, Development, and Fruitfulness under ManagementLecture 3: Grapevine Tissue and Organ Injury, Vine Accommodation to Injury, and Vine Repair StrategiesImportance of Anatomy to Hydraulic Physiology across Grapevine Rootstocks Subjected to Drought StressMultiple Compound Buds in Vitis vinifera L.Xylem Anatomical Indices and Grapevine Vigor: A Mechanistic ViewEstablishment of Prions in Wine Strains of Saccharomyces cerevisiae as a Cause of Sluggish and Arrested FermentationsMetabolomic Analysis of SO₂ Tolerance and pH Effects on Brettanomyces bruxellensisGenomic and Phenotypic Profiling of Saccharomyces cerevisiae Wine Yeast Shows Evidence of Admixed PopulationsMicrobial Terroir of Wine: Deep Insight into Site-Specific Winery and Vineyard Microbial CommunitiesPutting the Texture Back into White Wines: Role of Phenolics, Polysaccharides, Alcohol, and pH in White Wine Structure and StyleInfluence of Alcohol on the Sensory Properties of Cabernet Sauvignon WinesCharacterization of Key Odorants in Central Otago Pinot noir WinesEffect of Storage Temperature and Packaging Type on the Sensory Properties of ChardonnayEvaluating the Effects of Membrane Filtration on Sensory and Chemical Properties of WineMap-based Cloning of Pierce’s Disease and Xiphinema index Resistance Genes from Vitis arizonicaEffects of Grapevine Leafroll Disease on Own-Rooted Winegrape Cultivar Merlot under Cool-Climate ConditionsGenetic Analysis of Foliar Phylloxera in Northern CaliforniaComplete Cluster Zone Leaf Removal Conducted Early in Berry Development Helps Reduce Disease and Increase Fruit Composition during Cool Seasons in OregonEffects of Preflowering Defoliation on Cluster Architecture, Rot Incidence, and Grape CompositionPrevalence and Impact of Dimethyl Methoxypyrazine in WineProfiling Toasting Levels of Oak Stave Wood in New Wine Barrels Using UHPLC/QTOF-MSEthanol, Tannin, and Fructose Interaction Effects on the Headspace Concentration of Odorants and Their Potential Contribution to the Aroma of Model WineDry versus Soaked Wood: Modulating the Volatile Extractible Fraction of Oak Wood by Heat TreatmentsBalancing the Perspectives on Vine BalanceDetermining the Impacts of Crop Thinning on Vine Vigor and Fruit Composition in Oregon Pinot noirIrrigation Frequency and Rate Effects on Vine Growth, Leaf Gas Exchange, Berry Composition, and Wine Sensory Quality in Red WinegrapesEvaluation of 55 Winegrape Cultivars for the San Joaquin ValleyTiming and Severity of Regulated Deficit Irrigation on Cabernet Sauvignon. Grapes: Agronomical and Compositional EffectsFruit Uniformity in Winegrape Production: Relation to Water Deficits, Cluster Thinning, and Crop Value in Commercial VineyardsTesting the Theory of Hydraulic Autonomy of Grapevine Shoots under Water StressEvaluation of the Impacts of In-Row Vineyard Floor Management Practices on Soil and Water Erosion, Vine Growth, and Productivity of GrapevinesContinued Screening for Chloride Exclusion in Wild Grapevines: New Collections and Genetic InformationRecent Progress on Heat Stability in White WinesRecent Progress in Cold Stability in WinesQuinone Reaction Kinetics Suggest Oxidation Management StrategiesImpact of Different Winemaking Operations on the Concentration of Dissolved Oxygen in WinesA Mathematical Model of the Oxidation Reactions in WineEffect of Fruit Maturity, Ethanol Concentration, and Maceration Length on Wine PhenolicsEffect of Ethanol and Press Temperature on the Extractability and Partitioning of Tannins and Anthocyanins in Red WineImprovement in Protein Precipitation Tannin Analysis by Altering Resuspension Buffer Formulation to Neutral pHEvaluating the Spatial Heterogeneity of Phenolic Profiles in a Pilot-scale Red Wine FermentationYeast Assimilable Nitrogen Survey and Amino Acid Profiles in Hybrid WinegrapesMechanical Harvesting and Sulfite Management to Intensify Tropical Fruity Aromas in Sauvignon blanc WinesResources for Vineyard Site Selection for Cold-Tender Winegrapes in New YorkVine Growth, Nutrition, and Fruit Quality of Cabernet Sauvignon Grafted on Ten Rootstocks in the Paso Robles AVADeveloping a Screen for Assaying Drought Avoidance in Vitis RootstocksConsumption of Grape and Wine Extracts Reduces Fatty Liver in Mice Fed a High-Fat Diet by Promoting Fatty Acid OxidationPhenolic Composition of Malbec: A Comparative Study between Argentina and the United StatesTemperature during International Wine TransportComposition of Enological Nutrients and Their Effect on Malolactic FermentationCorrelation of 3-Isobutyl-2-Hydroxypyrazine and 3-Isobutyl-2- Methoxypyrazine in Winegrapes during the Growing SeasonA Genetic Regulatory Mechanism for Synchronization of Ripening among Individual Berries in Pinot noir ClustersHyper-Proline Accumulation in Cabernet Sauvignon Berries Suggests Two Distinct Modalities in Nitrogen Metabolism during RipeningCommon and Novel Sanitizers Against Wine Spoilage YeastsA Novel Heat Maceration Treatment for Pinot noir Must and Its Effect on Wine PhenolicsTiming and Severity of Regulated Deficit Irrigation on Cabernet Sauvignon. Wines: Interactive Effect of Skin Contact TimeOccurrence of Diglucosylated Anthocyanins as Trace Constituents of the Anthocyanin Profile of cv. Cabernet Sauvignon Grapes and WinesCharacterization of Vitis vinifera cv. Tannat: An Alternative Variety for Increasing Polyphenol Content in Top Red WinesSugar-Dependent Nitrogen Demands of Saccharomyces and Ramifications for Microbial Wine SpoilageEffect of Wine Matrix on the Analysis of Volatile Sulfur Compounds by Solid-Phase Microextraction-PFPDYeast Community Assembly: Use of GC-MS and PCA to Describe the Developmental Basin Dynamics of FermentationQuantitative and Qualitative Differences in Two Clones of Pinot noir with Different Cap Management RegimesAdvantages of Modern Process Control and Fed-Batch Fermentations in EnologyWinemaking Yeast Selection for Cool-Climate Chardonnay WinesQuantification, Capture, and Potential Utilization of Fermentation VaporsEffects of Prefermentation Maceration on the Phenolic Characteristics and Sensory Attributes of Pinot noirEffect of Storage Temperature and Packaging Type on the Sensory Properties of Cabernet SauvignonCharacterizing the Chemical and Sensory Profiles of United States Cabernet Sauvignon WinesA Genetic Locus Linked to Ethanol Tolerance in Oenococcus oeniKinetics of Ellagitannin Levels in Wine Aged in NIRS Classified Barrels for 24 Months and Sensory Property ImpactsEvaluation of the Antifungal Properties of Chitosan: A New Method for Brettanomyces ControlMetabolism of Hydroxycinnamic Acids and Esters by Brettanomyces in Different Red WinesEffect of Interactions among Ethanol, Tannin, and Fructose on the Sensory and Chemical Properties of Washington State MerlotFactors Influencing Heavy Metal Stabilization with Potassium Hexacyanoferrate (II), Divergan HM, and Phytic AcidSensory Attributes of Malbec Wine from Seven Districts within the Mendoza RegionIsolation of Pediococcus from Oregon and Washington State Red Wines and Their Impact on Wine QualityControlling Zygosaccharomyces and Brettanomyces Contamination in WineConsumer-Based Optimization and Willingness-to-Pay for Nutraceutical-Rich Juice BlendsSensory Impact of Interactions among Ethanol, Tannin, and Fructose in a Model Red WineMicrobiological Problems and Off-Flavors during Storage and Aging of Wine in BarrelsNon-Saccharomyces Yeast Affect Pinot noir Wine Volatile CompositionWine Closure Oxygen Permeability and Stale Aldehyde Analyzed by In-Solution PFBHA Derivatization and Solid-Phase Microextraction-GC-ECDYeast and Fermentation Management, Yeast Nutrition, and Managing H₂S ProductionMapping Temperature, Light Exposure, and UV Radiation on the Grape BunchMapping Temperature, Light, and UV Radiation of the Grape Bunch: Impacts on Fruit QualityGrapevine Xylem Phenolic Composition: Correlation with Susceptibility to Pierce’s DiseaseMethod for Rapid Detection of Resistance to Carboxylic Acid Amide Fungicides in Plasmopara viticola PopulationsMeasuring Springtime Temperature Inversion Conditions for Estimating the Potential of Wind Machines for Frost ProtectionComparison of Upward-Blowing and Conventional Wind Machines for Vineyard Frost ProtectionAssessment of Temperature Spatial Variability in Two American Viticultural Areas of CaliforniaHybrid and Selfed Seedling Progenies of Vitis vinifera Purpurea Grape Segregate for Tendril DistributionDisentangling Dormancy and Cold-Hardiness in Winegrape Cultivars Cabernet Sauvignon and ChardonnayManagement of Cover Crop Residues for the Establishment of Productive VineyardsResponses of Greenhouse-Grown Vitis Genotypes to Photoperiod RegimesEffect of Alleyway Cover Crop Management on Pinot noir Wine Volatile CompositionEffect of Cluster Zone Leaf Removal on Grape Sugar, Acids, Carotenoids, and Volatile CompositionComparison of Heat Accumulation and Thermal Distribution between a Hot and a Warm Region for Winegrape Production in CaliforniaIntroducing Degree Hours to Better Interpret Heat Accumulation and Thermal Distribution of Regions and Vintages for Winegrape ProductionInitial Performance of Chambourcin Grapevines Grafted on Selected Rootstocks in the Ozark Mountain RegionDiagnosis of Grape Problems with the Vineyard DoctorEffect of Deficit Irrigation Frequency on the Mycorrhizal Fungal Community Structure Associated with Vitis vinifera RootsAnalysis of Cell Viability during Ripening in Healthy and SAD-Affected Grape BerriesEfficacy of Vine Mealybug Mating Disruption with Aerosol-Assisted DeliveryOrganic Acids and pH of Cabernet Sauvignon Fruit Forced to Ripen under Cooler Conditions in a Warm RegionInsights on Photosynthesis Physiology of Merlot Grapevines (Vitis vinifera) Affected by Grapevine Leafroll DiseaseTraining Effects on Cayuga White Grapevines in ConnecticutRootstock and Grape Cultivar Response to an Increasing Soil Water Deficit in Northern MexicoAnatomical Variations Related to Drought Tolerance in Contrasting Grape RootstocksInfluence of Mechanical Canopy Manipulation and Differential RDI Stress on the Phenolic Composition of Syrah WinesDevelopment of Quantitative Real-time RT-PCR for Diagnosis and Differentiation of Grapevine Viruses in Vines and VectorsAnthocyanin Composition of Pierce’s Disease-Resistant WinegrapesFate of Late-Season Elemental Sulfur Sprays during Berry Ripening and Prefermentation Grape HandlingA Study of Vineyard Vegetation as a Component of TerroirBerry Composition and Yield of Cabernet Sauvignon and Malbec in Response to Water Deficit SeverityWeed Management Comparisons in Organic Vineyards: Economics and EfficacyA Collaborative Research and Extension Outreach Model: The Grape Community of PracticeNitrogen Status and Fermentation Dynamics for Merlot on Two RootstocksSmall Differences in Temperature Interact with Solar Radiation to Alter Anthocyanin in GrapesEffect of Nitrogen Availability at Veraison on Canopy Efficiency and Fruit Quality at HarvestEffect of Yield Manipulation on the Aroma Composition of Central Otago Vitis vinifera L. cv. Pinot noirWater Footprint of Chardonnay Grown in the Carneros DistrictReexamining the Roles of Xylem Flow and Transpiration in Grape RipeningImpact of Viticultural Practices on Fruit Quality of Cabernet franc Grown under Michigan Cool-Climate Conditions