On Campus Event Archive

RAVE AGENDA, March 13, 2014

 8:30-9:00am    Coffee and Registration

Session 1:         Anita Oberholster – Moderator, Cooperative Extension Specialist, Department of Viticulture and Enology, UC Davis

9:00-9:05           Welcome and Introductions – Anita Oberholster

2013-14 Current Issues: Best Practices for Vineyard Water Management  Feb 20, 2014 

Presentation Details:

Date: 2/20/2014

Time: 9:05 PM

Duration: 0:55

Link: Larry Williams, Dept. of Viticulture & Enology, UC Davis

Description: The New Reality: How to Maximize Yields and Maintain Grape Quality during Drought

Date: 2/20/2014

Time: 10:00 PM

Duration: 0:36

WineFlavor 101A
Microbial Spoilage of Wine: Off‐Characters of Microbial Origin
January 16, 2014 Freeborn Hall, UC Davis

8:30‐9:00: Registration

9:00‐9:45: Recognizing Wine Off‐Characters of Microbial Origin: Linda Bisson, Dept of
Viticulture & Enology

9:45‐10:00: Break

10:00‐10:20: Tasting 1

10:20‐10:50: Film Organisms: Acetic Acid Bacteria and Yeasts: Mike Ramsey, Dept of
Viticulture & Enology

8:30-9:00  Coffee and Registration

Session 1:            Linda Bisson – Moderator, Department of Viticulture and Enology, UC Davis

9:00-9:05  Welcome and Introductions – Linda Bisson (Professor, Department of Viticulture and Enology, UC Davis)

9:05-9:15  Department Update – David Block (Department Chair and Professor, Department of Viticulture and Enology, UC Davis)

9:15-9:50  Berry Ripening: The Beginning

Winemaking with the Numbers: Wine Assessment, Monitoring and Quality Management
Friday, December 13, 2013
Jess S. Jackson Sustainable Winery Building, UCD

8:30-9:00: Registration

9:00-9:10: Welcome - Linda Bisson, UC Davis, Viticulture & Enology

9:10-10:00: SO2 Measurement and Management – Chik Brenneman, UC Davis, Viticulture & Enology

10:00-10:30: Assessments of Microbial Activity in Wine – Linda Bisson

10:30-10:45: BREAK

10:45-11:15: Microbial Population Analysis - Lucy Joseph, UC Davis, Viticulture & Enology

Current Issues in Fermentation Management, Aug 9, 2013

You have been invited to attend a Mediasite presentation.  Just a few instructions when you open up the hyperlink and start watching the presentation. You may notice 4 icons on the upper right of the screen.

Wine Flavor 101F: Uses, Issues and Innovation in Wine Fining
June 7, 2013

8:30-9:00: Registration 

9:00-9:10: Welcome: Anita Oberholster, Viticulture & Enology, UC Davis

9:10-9:50: Overview of Wine Fining: Linda Bisson, Viticulture & Enology, UC Davis 

9:50-10:20: Pending Fining Agent Regulations: Mari Kirrane, TTB 

10:20-10:35: BREAK

10:35-11:30: Innovation in Fining Agents, Supplier Panel: Toni Stockhausen, ATP; Jose Santos, Enartis Vinquiry; Maggie McBride, Scott Labs 

Wine Flavor 101E: Defining Mouthfeel and Its Impact on Wine Quality
May 9, 2013

8:30-9:00: Registration and Coffee

9:00-9:10: Welcome: Anita Oberholster, Extension Specialist in Enology, Dept of Viticulture & Enology, UC Davis

9:10-9:55 Introduction to Mouthfeel and Sensory Perception: Sue Langstaff, Applied
Sensory

9:55-10:40: Overview of the Red- and White-Wine Mouthfeel Wheels: Anita Oberholster

10:40-10:55: BREAK

10:55-11:20: Tasting, White-Wine Mouthfeel: Anita Oberholster and Sue Langstaff

2012-13 Wine Flavor 101D: Oxygen in Wine
April 18, 2013 at Freeborn Hall

8:30- 9:00 Registration and Coffee

9:00-9:05 Welcome: Anita Oberholster, UCCE Specialist in Enology, Dept of Viticulture & Enology, UC Davis

9:05-9:25 Introduction to Oxygen in Wine: Andrew Waterhouse, Dept of Viticulture & Enology, UC Davis 

9:25-9:55 Comparison of Oxygen Measurement Methods: Wes Ward, Technical Manager, NomaCorc 

9:55-10:10 Assessment of Oxygen during Racking: Jonathan Cave, Dept of Viticulture & Enology, UC Davis 

Wine Flavor 101C: 
The Impact of Phenolic Management on Wine Style Options
Feb. 15 2013 at Freeborn Hall, UC Davis

9:00-9:05 Welcome: Linda Bisson, UC Davis, Viticulture & Enology

9:05-9:50 Overview of Phenolics in Wine: Bitterness versus Astringency and Mouthfeel: Ann Noble, Emeritus, UC Davis, Vit & Enology

9:50-10:05 Break

10:05-10:30 Tasting: Bitterness and Astringency Standards

10:30-11:15 Review of Phenolics in Grapes and Optimizing Their Extraction into Wine: Doug Adams, UC Davis, Vit & Enology