Abstract
Abstracts from Presentations at the ASEV 59th Annual Meeting 17–20 June 2008, Portland, Oregon
Am J Enol Vitic. 2008 59: 330A-351A ; DOI: 0590330
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Vol 59 Issue 3
You have accessRestricted access
Abstracts from Presentations at the ASEV 59th Annual Meeting 17–20 June 2008, Portland, Oregon
Am J Enol Vitic. 2008 59: 330A-351A ; DOI: 0590330
You have accessRestricted access
Abstracts from Presentations at the ASEV 59th Annual Meeting 17–20 June 2008, Portland, Oregon
Am J Enol Vitic. 2008 59: 330A-351A ; DOI: 0590330
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- Article
- Role of Fruit Maturity on Winemaker Harvest Decisions for Cabernet Sauvignon Wines
- Comparison of Methods for Analyzing Tannin in Grape Skin
- Tannin Biosynthesis in Chardonnay and Cabernet Sauvignon Grape Skin
- Survey of Merlot and Cabernet Sauvignon Grape Constituents from Washington State
- Characterization of the Antimicrobial Activity of Phenolic Extracts in California Grape Pomace
- Influence of Canopy Management on Cabernet Sauvignon Grapes and Wine
- Effect of Rootstock on Fruit and Wine Composition
- Recommended Grape Preparation Methods for Fast, Accurate Results with the Harbertson–Adams Phenolic Assay
- Analysis of Aroma and Aroma Precursors in Pinot noir Grapes Using Stir Bar Sorptive Extraction–GC-MS
- Comparison of Mild Enzymatic Hydrolysis and Acidic Hydrolysis on Monoterpenoic and Norisoprenoidic Glycoconjugates in Pinot noir Grapes
- A Method for the Accurate Measurement of Free and Sulfite-Bound Wine Carbonyls by HPLC
- Implementation of FT-MIR in Wineries to Measure Grape Composition
- Limiting the Formation of Methanol in Wines and Distilled Fruit Spirits
- Development of a Fluidized Bed for Crystallizing Potassium Bitartrate from Wine
- Impact of Modification of the MET10 Allele on Fermentation Performance in Saccharomyces
- Quantification of Effects of Common Variables on Determination of Volatile Acidity in Wine
- Screening Enzymes with Enological Relevance in Lactic Acid Bacteria Isolated from Douro Wines
- Diacetyl Production by Lactobacillus casei Isolated from Wine
- Aroma Profiles of Research-Scale and Commercial New Zealand Pinot noir Wines
- Production and Characteristics of Wines Produced with Domestic Cultured Grapes in Korea
- Isolation and Characteristics of Wild Yeast from Domestic Cultured Grapes in Anseong, Korea
- Relationship between H2S Production and MET Genes Expression Levels in S. cerevisiae under Different Assimilable Nitrogen Status
- Effect of Stainless-Steel Vats and Glass Carboys on Muscadine Wine Dissolved Oxygen, Color, Total Phenols, and Titratable Acidity
- Role of Primary Fermentation Conditions in the Formation of Sulfur Taints Sur Lie
- Assessment of Perceived Wine Astringency by Cyclic Voltammetry
- Effect of Metal Chelators on Wine Oxidation
- Chemical Basis for Wine Body: Exploratory Study of GC-MS and NMR Metabolite Identification in White Wines
- Monitoring the Functionality of Yeast Cells Using Flow Cytometry
- Calcium Tartrate Stabilization in Wine with Phytic Acid
- Evaluating Egg White Fining as a Means to Reduce Brettanomyces Populations in Merlot Wine
- Development of Research-Scale Winemaking Procedures to Represent Grape Quality in New Zealand Pinot noir
- Color Development in Red Wine with a Low Tannin to Anthocyanin Ratio
- Wine Closure on Volatile Sulfur and Aroma Development during Postbottle Aging
- Effects of Abscisic Acid on Phenolic Composition of Cabernet Sauvignon and Merlot Winegrapes
- Datalogging Harvest Snips Make Easy Work of Cluster Counting
- Allelic Relationship of Root-Knot Nematode Resistance Genes in a Vitis nesbittiana Population
- Effects of Cover-Crop Management on Vine Development and Fruit Quality of Pinot noir
- Efficacy of ABA Application to Enhance Fruit Color of Cabernet Sauvignon Grape in a Warmer Growing Region
- Flavonols in Red and White Grapes Arising from Intraspecific Crosses from Monastrell x Syrah
- High-Density, Multiple Depth, Wireless Soil Moisture Tension Measurements for Irrigation Management
- Clonal Rootstock Interaction in Syrah Grapevines
- Effect of Ethephon on Berry Splitting of the Grape (Vitis vinifera L.) cv. Flame Seedless
- Effect of Ethephon, Ethanol, and Potassium on Soluble Solids Accumulation in the Grape cv. Sugraone
- Creating Canopy Exposure Maps Using New Metrics for Point Quadrat Analyses
- Amino Acid Levels and Phenolic Biosynthesis in Skin and Pulp of Grape Berries during Ripening
- Influence of Temperature on Berry Composition of an Interspecific Hybrid Grape
- Evaluation of Boron Fertilizer Applications to Pruning Wounds on Phytotoxicity
- Molecular Characterization of Bud Sport of Pinot Gris Bearing White Berries
- Using Marker-Assisted Selection to Breed for Pierce’s Disease Resistance in Grape
- Effects of Climate and Nitrogen Nutrition on the Activation and Spread of Latent Botrytis Infections
- Early Diagnosis of Fungicide-Resistant Botrytis cinerea in Vineyards by a Nested PCR-RFLP Method
- Clonal Propagation of the Berry Shrivel Disorder and Absence of a Crop-Load Effect
- Distribution of Free and Bound Monoterpene Alcohols and Norisoprenoids in Pinot noir Grape Must and Skin
- Identification of Key Odorants in Sauvignon blanc with Aroma Reconstitution and Omission Tests
- Stability of Passion Fruit Type Aromas in New Zealand Sauvignon blanc Wines
- Impact of Light Exposure on IBMP Accumulation and Degradation during Berry Growth and Ripening
- Efficacy of ABA Application to Enhance Wine Color of Cabernet Sauvignon in a Warmer Growing Region
- Effect of Trellis Type on Leaf Gas Exchange and Dynamics of Storage Carbohydrates in Pinot noir Grapevines
- Identification of Genes Associated with Ester Formation and Degradation in Yeast Strain BY4742
- Kinetics of Yeast Protein Release during Aging of Wine on the Yeast Lees
- Effect of Dissolved Oxygen Concentration on Brettanomyces Growth and 4-Ethylphenol Production
- Role of Wine Yeast Strains in the Production of Positive Aroma Attributes during Winemaking
- Variation in the Skin Tannin Content, Composition, and Polymer Length Distribution of 36 Different Grape Varieties
- Survey of Changes in Free Anthocyanin Accumulation at Different Vegetative Vigor Levels in Vitis vinifera L. Cabernet Sauvignon
- Tannin Accumulation and Composition during Grape Berry Development
- Assessing the Impact of Temperature on the Development and Composition of Grape Berries (Vitis vinifera L. cv. Merlot)
- Field Temperature and Anthocyanins in Merlot Grape Berries
- Interaction of Polyphenols, Oxygen, and Sulfite in Wine
- Sensory and Chemical Changes Induced by Oxygenation during and after Fermentation in Pinot noir and Cabernet Sauvignon Wines
- Influence of Harvest Date on the Sensory Profiles of Icewines from the Niagara Peninsula
- Modulation of Shiraz Volatiles, Color, and Aroma Aging Potential through Di-Ammonium Phosphate Addition
- Sensory and Chemical Changes Induced by Secondary Fermentation of Riesling and Chardonnay Sparkling Wines
- Chemical and Sensory Effects of Wineglass Shape
- Human Differences in Detection of Brettanomyces Odor Impact Compounds
- From Fumigant to Tracer: How Sulfur Inputs Provide Insight into Vineyard Water Losses
- Evapotranspiration-Based Irrigation Scheduling for Syrah in California: Assessing Vine Water Status by Petiole Electrical Potential
- Vine Pigment Reaction to Water Stress with the Incorporation of Conventional and Hyperspectral Measurement Techniques
- Relationship between Grapevine Water Use and Dry Biomass Production and Nitrogen and Potassium Uptake
- Influence of Irrigation Strategies on Photosynthetic Rates of Syrah Grapevines
- Role of Embolism in the Drought Response of Grapevine
- Influence of Regulated Deficit Irrigation and Crop-Level Management on Fruit Composition and Wine Sensory Characteristics
- Influence of Regulated Deficit Irrigation and Crop-Level Management on Soil and Vine Water Status and Vegetative and Reproductive Growth
- Impact of Vine Water Status on the Sensory Profile of Riesling Wines
- Impact of Vine Vigor on Berry Parameters and Free Anthocyanin Extraction in Hawkes Bay Vitis vinifera L. Syrah
- Berry Deformability, Fruit Phenolic Composition, and Extraction into Wine
- Effect of Berry Crushing on Skin and Seed Tannin Extraction during Fermentation and Maceration
- Effect of Saignée and Extended Maceration on Wine Phenolic Composition
- Tannin Partitioning into Extractable and Bound Fractions during Commercial Pinot noir Fermentations
- Identification and Toxicity of Microfloral Anthocyanin Metabolites
- Footnotes
- Info & Metrics