Abstracts from Presentations at the ASEV Eastern Section 37th Annual Meeting & National Viticulture Research Conference, 16–19 July 2012, Traverse City, MIQuantitative Analysis of Phytic Acid in Grape Seeds, Stems, and Berries of Cabernet franc and Petit VerdotUnderstanding the Relationship between Fermentation-Derived Aromas and Juice Nitrogen CompositionEffect of Cold Soak and On-Skin Fermentation on the Phenolic Content of Aromatic White WinesComposition of Enological Nutrients and Their Effect on Malolactic FermentationAmino Acid Profiles and Yeast Assimilable Nitrogen in Hybrid Winegrapes from the Eastern United StatesValidation Study of Stir Bar Sorptive Extraction of Ultratrace Volatile Compounds in WinesAn Investigation of the Relationship between Ethyl Acetate Production and Osmotic Stress in Saccharomyces cerevisiae K1-V1116 during High Brix FermentationsEvaluating the Role of Botrytis cinerea in Its Noble Form in Appassimento Wine Production using Five Postharvest Grape Drying MethodsManagement of Sour Rot in the Niagara RegionLate-Season Sulfur Spray Persistence in the Vineyard and during WinemakingEffects of Exogenous Abscisic Acid on Freezing Tolerance and Soluble Sugars in Buds of Cabernet franc and Chambourcin GrapevinesVegetative Growth, Cropping Potential, and Fruit Quality of Pierce’s Disease Tolerant American and French-American Hybrid Bunch Grape Cultivars in AlabamaVineyard Floor Management with Cover Crops in a Mature Cabernet franc VineyardVines of Different Capacity and Water Status Alter the Sensory Perception of Cabernet Sauvignon WinesEffects on Leaf Photosynthesis, Source Sink Relations, and Fruit Quality of Late Season Application of Foliar UreaEffects of Grow Tubes and Pruning at Transplanting on Grapevine Establishment in the Upper MidwestImpact of Viticultural Practices on Fruit Quality of Cabernet franc Grown under Michigan ClimateSpatial Variation in Pruning Weight and Implications for Managing Vine Size in Concord GrapesEffect of the Timing of Leaf Removal on Green and Fruity Aromas and Flavors of ( Vitis vinifera L. cv.) Pinot noir WineEarly Defoliation for Improved Yield Components and Grape Composition of Vitis vinifera L. Chardonnay and Pinot noirImpacts of Late-Season Fungicide Applications on Fermentation and Sensory CharacteristicsCabernet franc Grapevine Response to Root-Zone ManagementVine Responses to Potato Leafhopper at Leaf and Vine Scales: Implications for Vineyard ManagementStrobilurin (QoI) Resistance in Populations of Erysiphe necator on Grapes in MichiganFinger Lakes versus World Riesling: Defining Monovarietal Typicity across Expert and Consumer PanelsRelationship of 3-Isobutyl-2-Methoxypyrazine (IBMP) with 3-Isobutyl-2-Hydroxypyrazine and Removal of IBMP from Musts Using Nonpolar SorbentsCopigmentation: Possible Benefits in Wine ProductionEvaluation of the Infection and Mortality of Crown Gall-free Grapevines under Field ConditionsEfficacy of Insecticides for Control of Leaf PhylloxeraDevelopment of Berry Growth Curves in Hybrid and Vitis vinifera Grapes to Enable Crop Estimation and Crop Adjustment in New YorkIsolation and Characterization of Agrobacterium vitis from Asymptomatic Concord GrapevinesCombined Titrametric Analysis of Titratable Acidity and Yeast Assimilable NitrogenNorth Dakota State University Grape Germplasm Enhancement ProjectThe Changing World of Vineyard Arthropod ManagementMicrooxygenation in Wine: Current StatusTraining Effects on St. Croix Grapevines in ConnecticutGrowing Winegrapes in MichiganDiagnosis of Grapevine Virus Diseases in Michigan VineyardsLate-Season Chasmothecium Production and Dispersal of Erysiphe necator in MichiganNational Clean Plant Network for Grapes: Progress and AccomplishmentsUsing Choice Exercises and Mixture Designs to Optimize Nutraceutical-Rich Juice Based on Health-Oriented and Sensory Attributes (2012)

# Quantitative Analysis of Phytic Acid in Grape Seeds, Stems, and Berries of Cabernet franc and Petit Verdot {#article-title-2} Phytic acid is a strong chelator and antioxidant naturally present in plant seeds. It has been shown to help prevent metal cation catalyzed oxidation and improve protein