Wine Flavor 101B: Identifying and Reducing Flavor Negatives

December 8, 2009


Agenda
8:00 a.m. Coffee and Registration
9:00-9:10 Welcome: David Block, Vice Chair, Viticulture & Enology, UCD
9:10-9:45 Overview of Wine Taints: Linda Bisson, Viticulture & Enology, UCD
9:45-10:30 Oxidative Taints: Linda Bisson, Viticulture & Enology, UCD
10:30-10:45 BREAK
10:45-11:15 Oxidative Taints TASTING
11:15-12:00 Lactic Acid Bacteria Taints: Lucy Joseph, Viticulture & Enology, UCD
12:00-1:00 LUNCH
1:00-1:30 Lactic Acid Bacteria Taints TASTING
1:30-2:15 Rose and Floral Taints: Linda Bisson
2:15-2:30 BREAK
2:30-3:00 Rose and Floral Taints TASTING
3:00-3:45 Earthy and Smoky Taints: Linda Bisson
3:45-4:00 BREAK
4:00-4:15 Earthy and Smoky Taints TASTING
4:15 Question & Answer