On Campus Event Archive

8:00‐9:00: Registration

Fermentation Management Strategies

9:00‐9:10: Welcome: Linda Bisson

9:10‐10:00: Yeast Requirements and Fermentation Establishment: Linda Bisson, Professor, Dept of Viticulture & Enology, U C Davis

10:00‐10:30: Juice Chemical Analysis: What to Measure and Why: Anita Oberholster, Enology Extension Specialist, Dept of Viticulture & Enology, U C Davis

10:30‐10:45: BREAK

8:30 - 9:00 - Registration and Continental Breakfast

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

9:10 - 9:50 – Review of Color and Tannin Management Strategies in the Vineyard: Jim
Kennedy, Vice President, Polyphenolics, Inc and Adjunct Professor, Dept of Viticulture &
Enology, UC Davis

8:30 - 9:00: Registration and Continental Breakfast

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

9:10 - 9:40: Overview of the Impacts of Oxygen in Juice and Wine: Linda Bisson,
Professor, Dept of Viticulture & Enology, UC Davis

9:40 -10:20: The Use of Oxygen as a Maturation Tool: Anita Oberholster

10:20 - 10:30: BREAK

Kaan Kurtural, Viticulture Extension Specialist, Oakville Experimental Station
Mechanization & Drive to Precision Management
Recorded: 4/22/2016 8:00:00 AM
Duration: 00:42:59

8:30-9:00: Registration

9:00-9:10: Welcome and Introductions: Linda Bisson, Dept of Viticulture & Enology, UC
Davis

9:10-9:40: Blending for Style: Artistry and Practicality: Signe Zoller, Zoller Wine Styling

9:40-10:20: Blending to Enhance Varietal Character: Celia Welch, Corra and Celia
Welch Wines

10:20-10:35: BREAK

10:35-11:15: Blending to Best Represent Time and Place: Michael Silacci, Opus One
Winery, includes tasting

9:00-9:10: Welcome: Jill Brigham, Executive Director, Sustainable Wine and Food Processing Center, Depts of Viticulture & Enology and Food Science and Technology, U C Davis

9:10-9:40: Overview of Winery Footprints: Roger Boulton, Professor, Dept of Viticulture & Enology and Dept of Chemical Engineering & Materials Science, UC Davis

9:40-10:20: Transitioning from Net Negative to Net Zero to Net Positive: Jill Brigham

10:20-10:35: BREAK

8:00‐8:30am ‐ Registration and Continental Breakfast

8:30‐8:40 ‐ Welcome: Matthew Fidelibus, Viticulture Extension Specialist, Kearney
Agricultural Research & Extension Center, UC Davis, Parlier, CA

8:40‐9:00 ‐ Raisin Grape Canopy Management: Matthew Fidelibus

9:00‐9:20 ‐Frost Protection with Copper and Stylet Oil: Glenn McGourty, UCCE Viticulture Farm Advisor, Mendocino and Lake Counties

8:30 – 9:00: Registration

9:00 – 9:10: Welcome and Introduction – Linda Bisson, Department of Viticulture
& Enology, UC Davis

Session 1‐ Heat Treatment: Impact on Sensory & Chemical Metrics from a Practical
Perspective

9:10 – 10:00: To Flash and Beyond: Review of Winemaking Techniques with Heated Grapes: Rick Jones, International Winemaker

10:00 – 10:15: BREAK

8:30 - 9:00 – Registration and Continental Breakfast

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

9:10-9:40 - Overview of Fermentation Factors that Impact Wine Composition: Anita
Oberholster

9:40- 10:10 - Impact of Juice Glutathione Treatments on Sauvignon blanc Composition: Avery Heelan, Waterhouse Lab, Viticulture & Enology, UC Davis

8:00‐9:00 Continental Breakfast and Registration

Session 1: Linda Bisson – Moderator, Professor and Geneticist, Viticulture and Enology, UC Davis

9:00‐9:05 Welcome and Introductions – Anita Oberholster, Cooperative Extension Specialist in Enology, Viticulture and Enology, UC Davis

9:05‐9:15 Department Update – David Block, Department Chair and Professor, Viticulture and Enology, UC Davis