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WineFlavor 101C: Impact of Phenolic Management on Wine Style Options

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


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