OWRI Grape Day

2016 Grape Day
Wine & Grape Quality, Sensory & Perception, and Nutrient Management  
 

LaSelles Stewart Center, OSU Campus, Tuesday, March 29
For maps and parking information, click here.
Registration is $65 and lunch is included.
To register, click here.  
 

Join us on campus at Oregon State University for our annual event highlighting research relevant to the Oregon wine industry. Members of the Oregon Wine Research Institute and guest speakers Bruce Pan, E&J Gallo and Steve Price, ETS will present. This year, we are focusing on grape and wine quality, the sensory impact of wine, and researchers will provide an update on the NPK trial. 

 

8:30 - 9:00 AM: Registration* and Refreshments

9:00 - 9:05 AM: Introduction and Welcome

9:05 - 9:50 AM: Objective Measures of Quality for Chardonnay Grapes
Dr. Bruce Pan, Research Scientist; E&J Gallo

The relationship between grape composition and wine quality has been a continual area of focus in the wine industry.  Development of objective chemical specifications for estimation of fruit quality enables relative comparison of vineyards across a consistent set of parameters and serves as valuable tool for matching grapes to desired wine-style targets.  Results from a large-scale statewide chemical profiling of California Chardonnay grapes over several vintages are presented.


10:00 - 10:45 AM: Beyond Aroma: Drinking with Full Senses
Dr. Juyun Lim, Associate Professor; OSU Department of Food Science and Technology

When evaluating wine quality, aroma is not the only important component. Appearance, odor, taste, and tactile sensations (or even the sound of opening up the bottle) influence our perception of wine. More importantly, as much as these sensations are mediated by separate sensory systems (e.g. gustation and olfaction), evidence suggests that they are integrated at many levels of sensory processing. During this session, Dr. Lim will discuss the basics of flavor modalities and how sensory information is processed. She will also provide perceptual evidence of multisensory interaction and integration, and discuss what that means in wine evaluation.


10:45 AM - 11:45 AM - Interactive Poster Session 

This session will provide you the opportunity to interact one-on-one with scientists and students conducting research at the OWRI. These posters will feature research findings that are in-progress for various research projects being conducted across a wide array of topics within viticulture and enology, including physiology, pathology, entomology, education, and more.


11:45 – 12:20 PM:  Wine Sensory; Interactions and Direct Effects on Perception
Dr. Elizabeth Tomasino, Assistant Professor; OSU Department of Food Science and Technology

Sensory perception of wine is a combination of direct effects and interactions with aroma and mouthfeel. Aroma compounds have a direct effect; the higher the concentration, the stronger the perception of the aroma. However, many of the positive sensory qualities associated with wine do not behave in a similar fashion. Instead, other compounds in wine may alter sensory perception through interactions. This presentation describes the work conducted in Chardonnay and Pinot noir investigating both aroma and mouthfeel interactions.


12:30 - 1:00 PM: Lunch 


1:00 - 1:45 PM:  Grape Water Content
Dr. Steve Price; ETS Labs

Grape water content is not a standard grape analysis tool although water is the primary component of grape and wine. It was left off the analytical list. The effects of variation in water content are wide ranging. Soil effects on grape water content are a key variable in terroir. An understanding of irrigation effects on cell growth and water content are essential for managing irrigation to hit target wine styles. Change in grape water content during maturation effects concentration of all other measured grape parameters. At harvest, water content can be used to predict potential tannin, adjust saignées and predict press yields. The ease and utility of the analysis suggest that wider use of grape water content as a management tool and quality metric could be beneficial in vineyards and wineries.


2:00 - 2:30 PM: Break/Poster Session 


2:30 - 3:15 PM: Impacts of Nitrogen (N), Phosphorous (P) and Potassium (K) Supply on Pinot noir Productivity and Berry and Wine Aroma Composition
Dr. Paul Schreiner, Research Plant Physiologist; USDA-ARS
Dr. Michael Qian, Professor; OSU Department of Food Science and Technology

Dr. Paul Schreiner will summarize the impact of N,P,K supply on Pinot noir productivity and physiology from two research trials, where they manipulated N, P and K supply using a controlled pot in pot system. Dr. Michael Qian will discuss the effects of N,P,K on aroma composition of grape and wine. Research found that nitrogen had the dominate effect on grape volatile compounds and lower nitrogen resulted in lower concentration of C6 compounds which are associated with riper fruit. Lower nitrogen also resulted in lower total β-damascenone in grapes but had no consistent effect on terpenoids. Similar trends were observed for the wine. 

 


**Registration must be completed in advance. On-site registration is to obtain an abstract list, name tag, and enjoy beverages before the beginning of the event.

For more information, contact Danielle Gabriel, Communications and Outreach Manager at danielle.gabriel@oregonstate.edu.   
  

Date: 
Tue, 03/29/2016 - 8:30am - 4:00pm
Location: 
Oregon State University
United States
Cost: 
$65.00