Wine Flavor 101B:
Issues in Native Fermentation and Use of Atypical Yeasts and Bacteria
March 23, 2012


8:00am: Coffee and Registration

9:00: Welcome and Overview: Linda Bisson, Viticulture & Enology, UC Davis

9:15: Introduction to Native Fermentations: Linda Bisson

10:00: BREAK

10:15: Tasting: Impact of SO2 on Native Fermentations

10:45: BREAK

11:00 Tasting: Impact of pH on Native Fermentations

11:30: Impact of ML Strain on Wine Composition: Lucy Joseph, V&E, UCD

Noon: LUNCH

1:00pm: Introduction to 2011 student Malolactic Trial: Linda Bisson

1:30: Tasting: Student ML Trial

2:00 Pour next tasting

2:10: Winemaker Panel on Native Fermentations, includes Tasting:

Paul Draper, Moderator, Ridge Vineyards; Eric Baugher, Ridge
Vineyards; John Williams, Frogs Leap; Cameron Frey, David Ramey
Wines; Judy Matulich-Weitz, Laird Family Estates

3:10: Atypical Yeasts in Winemaking: Linda Bisson

3:40: BREAK

3:50: Tasting: Atypical Yeasts

4:15: Adjournment