2012-13 WineFlavor 101D: Oxygen in Wine


Thursday Apr 18th 2013


Freeborn Hall, UCD campus


Save the Date: Thursday April 18, 2013
Where: Freeborn Hall on the North Quad at UC Davis
Time: 9:00am to 4:00pm
Registration details are below.

VENSource is continuing the 2012-13 series of the hugely-popular WineFlavor 101 seminars, with a day of discussion and evaluation of the impact of oxygen management during fermentation and production. We're acting on your suggestions: you asked us to present a more in-depth discussion of the role of oxygen in wine production, both positive and negative. So our speakers will discuss how to measure oxygen ingress and concentration, why you should know how much oxygen your wine has taken up and how much it may take up between now and bottling, and finally, after bottling. You?ll learn about our trials with accelerated aging, and about how to use micro-oxygenation to manage wine flavor. As always with these classes, each lectures will be followed by a sensory evaluations of wine displaying the characteristics discussed in the lecture. Our panel of winemakers will discuss how they manage oxygen to drive their stylistic decisions. The program agenda, with specific details yet to be determined, is below.
Remember, these WineFlavor 101 classes are unique, and especially valuable, because of the personal nature of the information that is presented; our speakers/panelists introduce a topic and discuss how the impact characters are expressed in the wine, then the attendees are able to personally evaluate wines, in special tastings, that exhibit the characters discussed in the lecture. We encourage audience participation, so bring your ideas and questions for discussion.

Register early, as these classes have been very popular and often sell out before the event date.
8:30- 9:00 ? Registration and Coffee
9:00-9:05 ? Welcome: Anita Oberholster, UCCE Specialist in Enology, Dept of Viticulture & Enology, U C Davis
9:05-9:25 ? Introduction to Oxygen in Wine: Andrew Waterhouse, Dept of Viticulture & Enology, UC Davis
9:25-9:55 ? Comparison of Oxygen Measurement Methods: Wes Ward, Technical Manager, NomaCorc USA and South Africa
9:55-10:10 ? Assessment of Oxygen During Racking: Jonathan Cave, UC Davis
10:10-10:40 ? Total Consumed Oxygen in Bottled Wine - A Means to Better Assess Wine Oxidation in Bottle: Andrew Waterhouse
10:45-11:00 ? Break
11:00-11:30 ? Tasting; Trials on Accelerated Aging: Andrew Waterhouse
11:30- 12:00 ? Evolution of Micro-oxygenation and Current Practices: Jeff McCord, Stavin
12:00-12:45 ? LUNCH
12:45-1:15 ? Micro-oxygenation and Wine Flavor Management: Anita Oberholster
1:15-1:35 ? Tasting: Micro-oxygenation experimental wine trial: Anita Oberholster
1:35-2:25 ? Winemaker Panel: The Use of Oxygen in Commercial Wine Production
2:25-2:35 ? Break
2:35-3:00 ? Tasting: Winemaker Panel Wines
3:00- 3:15 ? Negative Impacts of Oxygen in Wine: Linda Bisson, Dept of Viticulture & Enology, UC Davis
3:15-3:35 ? Correcting Over-oxidized Wine: Chik Brennaman, Dept of Viticulture & Enology, UC Davis
3:35-3:55 ? Tasting: reduction of aldehydes: Chik Brenneman
3:55- 4:00 ? Wrap up and final comments - Anita Oberholster

Cost: $200.00, includes continental breakfast, lunch and all tastings
To register by CREDIT CARD, http://ucce.ucdavis.edu/survey/survey.cfm?surveynumber=10449
A map of Freeborn Hall and nearby parking is here: http://campusmap.ucdavis.edu/: choose Freeborn Hall from the drop-down menu to the left.
Or, on Google Maps: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Howard+Way,+Davis,+CA&aq=&sll=38.544071,-121.750227&sspn=0.008375,0.013797&ie=UTF8&hq=&hnear=Howard+Way,+Davis,+Yolo,+California+95616&z=16 Freeborn Hall is at the south end of Howard Way