Wine Flavor 101C
Freeborn Hall –March 16, 2010


The Positive Role and Contributions of Saccharomyces

Agenda

8:00 a.m. Coffee and Registration

8:50 Welcome Andrew Waterhouse, Chair, Viticulture & Enology, UCD

9:00 Overview of Yeast Flavor Compounds
Linda Bisson, Viticulture & Enology, UCD

9:45 Yeast Ester Production
Susan Ebeler, Viticulture & Enology, UCD

10:15 Break

10:30 Ethyl Esters Tasting

10:45 Break

11:00 Acetate Esters Tasting

11:30 Genetics of Ester Production
Linda Bisson, Viticulture & Enology, UCD

Noon LUNCH

1:00 p.m. The Fusel Family of Compounds
Linda Bisson, Viticulture & Enology, UCD

1:30 Fusels Tasting

2:00 The Positive Sulfur-Volatiles
Linda Bisson, Viticulture & Enology, UCD

2:30 Break

2:45 Sulfur-Volatiles Tasting

3:15 Acids and Other Compounds
Linda Bisson, Viticulture & Enology, UCD

3:45 Break

4:00 Acids and Other Compounds Tasting

4:30 General Discussion and Adjournment