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Wine Flavor 101E & 101F: Recognizing Vineyard and Cellar Impacts on Wine Composition

Wine Flavor 101 E & F:
VENSource is pleased to announce the final two Wine Flavor 101* seminars scheduled for June 7 and 8, 2010. The June 7th program will focus on the impact of the vineyard on wine flavor, and include a tasting to showcase the effect of unevenness in the field. Four topics will be covered: row orientation, sunburn, powdery mildew and cluster rot.
The June 8th program will feature the impact of cellar decisions on composition and also include tastings. The topics covered include cluster and berry processing, native flora fermentations, impact of post-fermentation flora and aging practices.


Wine Flavor 101 E:  Recognizing Vineyard Impacts   June 7, 2010
8:00am           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 to set up tasting
10:45              Tasting: Westside Story - Comparison of Mourvedre from an Eastern and Western Exposure
                                                Linda Bisson, Viticulture and Enology, UCD
11:15              Sunburn and Disorders of Berry Ripening: Mark Krasnow, Viticulture and Enology, UCD
Noon:              LUNCH
1:00pm           Tasting: Sunburn: Mark Krasnow and Linda Bisson, Viticulture & Enology, UCD
1:30                Powdery Mildew: Factors Controlling Severity: Craig Austin, Cornell
2:30                Break to set up tasting
2:45                Tasting:  Powdery Mildew - Effects on Wine Composition: Craig Austin and Linda Bisson, Viticulture & Enology, UCD
3:15                Cluster Rots and Wine Quality: Linda Bisson, Viticulture & Enology, UCD
3:45                Break to set up tasting
4:00                Tasting: Cluster Rot: Linda Bisson, Viticulture & Enology, UCD
4:30                General Discussion and Adjournment

Wine Flavor 101 F:  Recognizing Cellar Impacts   June 8, 2010
8:00am           Coffee and Registration
9:00                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 to set up tasting
10:15              Tasting: Whole Clusters Trial
10:45              Native Fermentations: Styles and Issues: Linda Bisson, Viticulture & Enology, UCD
11:15:             Native Fermentations: Winemaker Panel and Tasting of Wines       
Noon              LUNCH
1:00pm           Impact of Brettanomyces and Lactic Acid Bacteria on Wine Composition: Mike Ramsey, Viticulture & Enology, UCD
2:00                Break to set up tasting
2:15                Tasting:  Microbes: Mike Ramsey, Viticulture & Enology, UCD
2:45                Effect of Aging on Wine Composition: Andy Waterhouse, Viticulture & Enology, UCD
3:30                Break to set up tasting
3:45                Tasting: Aging Impacts: Andy Waterhouse and Linda Bisson, Viticulture & Enology, UCD
4:15                General Discussion and Adjournment

We are committed to extending your knowledge of all aspects of winegrape and wine production; and we're meeting that obligation with the most in-depth, comprehensive workshops and seminars we've ever developed for the wine industry.

*Wine Flavor 101
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.