On Campus Event Archive

AGENDA
8:00 a.m. Coffee and Registration

9:00 Welcome: Overview of Off-Characters: Linda Bisson, Viticulture & Enology, UCDavis

9:15 Musty Taints: Anita Oberholster, Cooperative Extension Specialist in Enology, UCDavis

9:45 Break

10:00 Tasting: Musty Taints

10:30 Oxidative/Reductive Taints: Linda Bisson, Viticulture & Enology, UCDavis

11:15 Break

11:30 Tasting: Oxidative/Reductive Taints

8:30- 9:00          Registration and coffee

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

9:05-9:45             Yeast Nutrition and Fermentation Progression: Linda Bisson

Agenda
8:00 a.m. Coffee and Registration

9:00 Welcome and Overview of Winemaking Decisions on Flavor - Linda Bisson, Viticulture & Enology, UCD

9:15 The Effect of Saignee Treatments - Jim Harbertson, Washington State University

9:45 Break

10:00 Tasting: Saignee wines

11:00 Cap Management in Pinot noir - Anita Oberholster, Cooperative Extension Specialist in Enology, UCD

Agenda
8:00 am Coffee and Registration

9:00 Welcome: Linda Bisson, Viticulture & Enology, UCD

9:05 Overview of Vineyard Impacts on Flavor: Jim Wolpert, Viticulture &
Enology, UCD

9:30 Break

9:40 Delicato Canopy Management Trials and Tasting: James Ewart, Winemaker, and Bill
Petrovic, Vineyard Manager, Delicato Family Vineyards, King City

10:10 Site Impact on Chardonnay: Glenn McGourty, Farm Advisor, UCCE,
Mendocino County

Agenda
8:00 a.m. Coffee and Registration

9:00 Welcome and Overview of Yeast Impact on Wine Composition: - Linda Bisson, Viticulture & Enology, UCD

9:15 Diversity of Saccharomyces cerevisiae: - Linda Bisson, Viticulture & Enology, UCD

9:45 Break

9:55 Tasting: Saccharomyces cerevisiae Strains

10:10 Non-Saccharomyces Yeast in Wine: - Linda Bisson, Viticulture & Enology, UCD

10:25 Pour flight 2

Agenda
8:00 am Coffee and Registration

9:00 Welcome and Overview of Potential Problems during Aging - Linda Bisson, Viticulture & Enology, UCD

9:30 Chemical Issues during Aging - Linda Bisson, Viticulture & Enology, UCD

10:00 Break

10:10 Peroxide spike tasting

10:40 Bacterial Spoilage during Aging: Acetic Acid Bacteria - Mike Ramsey, Viticulture & Enology, UCD

11:10 Break

Agenda 

8:00 a.m.        Coffee and Registration

9:00                Welcome and Overview of Fermentation Issues - Linda Bisson, V&E, UCD

Agenda

8:00 a.m. Coffee and Registration

9:00 Welcome and Overview of Impact of Winemaking Decisions on Wine
Composition-Linda Bisson, Viticulture & Enology, UCD

9:30 Grape Processing Decisions: Effect of Whole Clusters-Linda Bisson, Viticulture & Enology, UCD

10:00 Break

10:15 Tasting: Whole Clusters Trial

10:45 Native Fermentations: Styles and Issues-Linda Bisson, Viticulture & Enology, UCD

Agenda

8:00 a.m. Coffee and Registration

8:50 Welcome: Andrew Waterhouse, Chair, Viticulture & Enology, UCD

9:00 Overview of Viticultural Factors Impacting Wine Composition David Block, Viticulture & Enology, UCD

9:45 Effect of Canopy Management and Row Orientation Larry Bettiga, UC Farm Advisor, Monterey, San Benito and Santa Cruz Counties

10:30 Break