Wine Flavor 101F
Freeborn Hall –June 8, 2010

Recognizing Cellar Impacts

Agenda

8:00 a.m. Coffee and Registration

9:00 Welcome and Overview of Impact of Winemaking Decisions on Wine
Composition-Linda Bisson, Viticulture & Enology, UCD

9:30 Grape Processing Decisions: Effect of Whole Clusters-Linda Bisson, Viticulture & Enology, UCD

10:00 Break

10:15 Tasting: Whole Clusters Trial

10:45 Native Fermentations: Styles and Issues-Linda Bisson, Viticulture & Enology, UCD

11:15: Break to pour native commercial wines

11:25: Native Fermentations: Winemaker Panel:-Stacy Vogel, Miner Family Winery and Sabrine Rodems, SanSaba Vineyard

Noon LUNCH

1:00 p.m. Impact of Brettanomyces and Lactic Acid Bacteria on Wine Composition-Mike Ramsey, Viticulture & Enology, UCD

2:00 Break

2:15 Tasting: Microbes-Mike Ramsey, Viticulture & Enology, UCD

2:45 Effect of Aging on Wine Composition-Andy Waterhouse, Viticulture & Enology, UCD

3:30 Break

3:45 Tasting: Aging Impacts-Andy Waterhouse and Linda Bisson, Viticulture & Enology, UCD

4:15 General Discussion and Adjournment