| When: Friday Feb 15th 2013 Where:Freeborn Hall, UC Davis campus What: 2012-13 Wine Flavor 101C: The Impact of Phenolic Management on Wine Style Options
Feb. 15 2013, Freeborn Hall, UC Davis
9:00-9:05: Welcome: Anita Oberholster, Extension Specialist in Enology, UC Davis, Vit & Enology
9:05-9:50: Overview of Phenolics in Wine: Bitterness versus Astringency and Mouthfeel
Presenter: Ann Noble, Emeritus, UC Davis, Vit & Enology
9:50-10:05: Break
10:05-10:30: Tasting: Bitterness and Astringency Standards
10:30-11:15: Review of Phenolics in Grapes and Optimizing Their Extraction into Wine
Presenter: Doug Adams, UC Davis, Vit & Enology
11:15-12:00 Phenolic Assays: What Do the Numbers Mean?
Presenter: Jim Kennedy, CSU Fresno, Professor and Chair, Vit & Enology, and Director, Vit & Enology Research Center
12:00-1:00: LUNCH
1:00-200: Winemaker Panel: Phenolic Management in the Winery - Sally Johnson-Blum, Pride Mountain Vineyards; Corey Beck, Francis Coppola; Anthony King, Lemelson
2:00-2:25: Tasting and Discussion of Panelist Wines
2:25- 2:40: Break
2:40-3:25: Making the Most of a Partial Extraction: Phenolics Profiling in Real-Time
Presenter: Scott McLeod,
3:25-3:45: Tasting of wines with differing phenolic profiles
3:45-4:00: Final comments and adjournment
Host: VENSource |
