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2013-14 WineFlavor 101A: Microbial Spoilage of Wine

When:

Thursday Jan 16th 2014

Where:

Freeborn Hall, UCD campus

What:

Save the Date: Thursday, January 16, 2014
Where: Freeborn Hall on the North Quad at UC Davis
Time: 9:00am to 4:00pm
Registration details are below.

We are starting the 2013-14 series of the hugely-popular Wine Flavor 101 seminars, targeted specifically to wine industry professionals, with a day of discussion and evaluation of the major microbial taints encountered in wine. We're acting on your suggestions: a discussion of the most important taints in wine, how to recognize them and what to do when you encounter them, is the topic that is mentioned most often in our seminar evaluations, as the one you would like to see addressed in future WineFlavor 101 classes.
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.
NOTE: These classes are targeted specifically to wine and winegrape industry professionals and, as such, are technical in nature.
Register early as these classes have been very popular and often sell out before the event date.
The tentative agenda, which could change slightly between now and January 16, is below:

2013-14 WineFlavor 101A
Microbial Spoilage of Wine: Off-Characters of Microbial Origin
January 16, 2014 Freeborn Hall
8:30-9:00: Registration
9:00-9:45: Recognizing Wine Off-Characters of Microbial Origin: Linda Bisson, Dept of Viticulture & Enology
9:45-10:00: Break
10:00-10:20: Tasting: Linda Bisson
10:20-11:00: Lactic Acid Bacteria: Spoilage Organisms and Management Practices: Lucy Joseph, Dept of Viticulture & Enology
11:00-11:15: Break
11:15-11:45: Tasting: Lucy Joseph
11:45-12:00: Discussion of Off-characters from Desired Organisms: Yeast and ML: Linda Bisson and Lucy Joseph
12:00-1:00: LUNCH
1:00-1:30: Film Organisms: Acetic Acid Bacteria and Yeasts: Mike Ramsey, Dept of Viticulture & Enology
1:30-1:50: Tasting
1:50-2:30: Impact of Brettanomyces on Wine Quality: Lucy Joseph
2:30-2:45: Break
2:45-3:15: Tasting
3:15-3:45: Best Practices for Managing Microbial Off-Characters: Linda Bisson, Lucy Joseph and Mike Ramsey

REGISTRATION INFORMATION:
Cost: $200.00, includes continental breakfast and your choice of lunch at the UCD Coffee House
To register by CREDIT CARD Registration - WineFlavor 101A: Microbial Spoilage of Wine
To register by CHECK Check Registration - WineFlavor 101A: Microbial Spoilage of Wine
A map of Freeborn Hall and nearby parking is here: Campus Map choose Freeborn Hall from the drop-down menu to the left.
Or, on Google Maps, use Howard Way, Davis CA :
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, across North Quad

Website:

http://ucce.ucdavis.edu/survey/survey.cfm?surveynumber=11863

Host:

VENSource


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