Friday Jan 11th 2013Where:
Freeborn Hall, UC Davis campusWhat:
Save the Date: Friday January 11, 2013Host:
Where: Freeborn Hall on the North Quad at UC Davis
Time: 9:00am to 4:00pm
Registration details are below.
NOTE: This WineFlavor 101 is much more than Brettanomyces 101; it is the most comprehensive seminar we’ve produced so far on the stylistic impact of this mostly-misunderstood microbe. You’ll be the first outside UCD to review our new Brettanomyces Aroma Impact Wheel. You don’t want to miss this!
Brettanomyces plays multiple roles in wine production. Previous programs have focused on ethyl phenol production and the role of Brettanomyces in wine spoilage. But Brett can produce a wide array of aroma compounds in wines, some of which are sought after or associated with complexity and regional terroir. We will introduce the Brettanomyces Aroma Impact Wheel which was derived at UCD V&E from descriptive analysis of different strains, GC-O analysis of “Bretty” wines, and evaluation of compound-spiked synthetic and natural wines inoculated with different strains of Brettanomyces. In this analysis we identified several commonly used descriptors associated positively with commercial red wines. We have used these descriptors to identify commercial wines that showcase these compounds. The program will conclude with a discussion of the controversial role of Brettanomyces in the production of quality wines.
The agenda, which can change slightly prior to the event date, is as follows:
2012-13 Wine Flavor 101B: The Role of Brettanomyces in Winemaking Decisions
9:00-9:10: Welcome: Linda Bisson
9:10-10:00: Overview of Biology of Brettanomyces in Wine Production: A New Look at an Old Problem: Presenter: Linda Bisson
10:15-11:00: Metabolomic Analysis of Aroma and Flavor Impact Compounds of Brettanomyces: Presenter: Lucy Joseph
Tasting: Brettanomyces Signature Compounds
Flight 1: The signature compounds
11:30-12:00 Flight 2: The influence of wine matrix
Presenter: Linda Bisson
1:00-2:00: Introduction of the Brettanomyces Impact Wheel: Presenter: Lucy Joseph
Tasting: Comparison of Brettanomyces strains
2:00-2:45: Winemaker Panel: The Role of Brettanomyces in Wine Terroir - Alison Crowe, Nick Goldschmidt, Mia Klein, Delia Viader
3:00-3:45: Tasting of Commercial Wines Displaying Brettanomyces Terroir
3:45-4:00: Final comments and adjournment
Cost: $200.00, includes continental breakfast, lunch and all tastings
To register by CREDIT CARD, see http://ucce.ucdavis.edu/survey/survey.cfm?surveynumber=9612