Cell Viability as Influenced by Hang Time and Berry Shrivel in Cabernet Sauvignon Fruit ~ Abscisic Acid Concentration and Timing for Color Improvement of Table Grapes ~ Using Near Infrared Spectroscipy as an Analytical Tool in Vineyards and Wineries ~ Cultural and Processing Impacts on the Relationship Between Clone and Growing Location on Anthocyanin Profile of Pinot noir ~ Predicting the Influence of Viticultural Practices on the Phenolic Profile, Color, and Astringency of Napa Valley Cabernet Sauvignon Wines for Precision and Viticulture ~ Influence of Vine-Vigor Variation Within Vineyard on Pinot Noir Grape and Wine Proanthocyanidins ~