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Wine Flavor 101 C&D: Third in the Series of VENsource Seminars

Wine Flavor 101C & 101D, March 16 and 17, 2010: Freeborn Hall, UCD campus

Wine production is all about flavor: getting it in the vineyard, enhancing it during processing, retaining it in the bottle and marketing it to the consumer. We are pleased to announce the creation of a new series of programs focused on all aspects of flavor development called “Wine Flavor 101”. Our goal is to expand the knowledge and recognition of wine flavor attributes, the specific impact compounds and their interactions and the mechanisms by which flavor can be manipulated or modified. A combination of commercial wines, spiked wines and wines deliberately made using different processing techniques will all be featured in the sensory recognition portion of these programs. The programs for December, 2009 included:

Wine Flavor 101C: The Contributions of Saccharomyces: March 16, 2010 This seminar will include both lectures and sensory evaluation of these flavor characters attributed to Saccharomyces: 1) Esters 2) The Fusel Family 3) Positive Sulfur-Volatiles and 4) The Acids. Each lecture will go into the nature of each of the yeast-derived characters and what can be done to manipulate them, if desired. Following the lecture, attendees will be tasting wines that have either been spiked with the compounds and/or research or commercial wines that clearly display the compounds.

Wine Flavor 101D: The Varietal Contributors: March 17, 2010 The second seminar in this series will cover the following grape-derived characters in both lecture and sensory evaluation formats: 1) Terpenes 2) Sulfur-Containing Grape Volatiles 3) The Norisoprenoid Family and 4) The Pyrazines

THE PROGRAM

Wine Flavor 101C: The Contributions of Saccharomyces: March 16, 2010
8:00-8:45: Registration, Coffee and Goodies
8:45-9:00: Welcome: UCD Viticulture & Enology Chair, Andrew Waterhouse
9:00-9:30: Overview of the Impact of Saccharomyces on Wine Flavor: Linda Bisson
9:30-10:15: Esters: Sue Ebeler
10:15-10:30: BREAK
10:30-11:15: Sensory Evaluation of Esters: evaluating spiked and/or natural samples
11:15-Noon: The Fusel Family: Alcohols & Aldehyes: Linda Bisson
Noon-1:00: LUNCH
1:00-1:30: Sensory Evaluation of the Fusel Family
1:30-2:15: The Positive Sulfur-Volatiles: Linda Bisson
2:15-2:30: BREAK
2:30-3:00: Sensory Evaluation of Sulfur-Volatiles
3:00-3:30: The Acids: Linda Bisson
3:30-3:45: BREAK
3:45-4:15: The Acids Tasting
4:15-4:30: Overall Discussion: Linda Bisson


Wine Flavor 101D: The Varietal Contributors: March 17, 2010
8:00-8:45: Registration, Coffee and Goodies
8:45-9:00: Welcome: UCD Viticulture & Enology Chair, Andrew Waterhouse
9:00-9:45: Overview of the Varietal Flavor Families: Linda Bisson
9:45-10:30: Terpenes
10:30-10:45: BREAK
10:45-11:15: Sensory Evaluation of Terpenes: evaluating spiked and/or natural samples
11:15-noon: The Sulfur-Containing Grape Volatiles: Linda Bisson
Noon-1:00: LUNCH
1:00-1:30: Sensory Evaluation of Sulfur-Volatiles
1:30-2:15: The Norisoprenoid Family: Susan Ebeler
2:15-2:30: BREAK
2:30-3:00: Sensory Evaluation of the Norisoprenoid Family
3:00-3:45: The Methoxypyrazines: Susan Ebeler
3:45-4:00: BREAK
4:00-4:30: Sensory Evaluation of the Pyrazines
4:30-5:00: Overall Discussion: Linda Bisson