Wine Flavor 101E: Defining Mouthfeel and Its Impact on Wine Quality
May 9, 2013


8:30-9:00: Registration and Coffee

9:00-9:10: Welcome: Anita Oberholster, Extension Specialist in Enology, Dept of Viticulture & Enology, UC Davis

9:10-9:55 Introduction to Mouthfeel and Sensory Perception: Sue Langstaff, Applied
Sensory

9:55-10:40: Overview of the Red- and White-Wine Mouthfeel Wheels: Anita Oberholster

10:40-10:55: BREAK

10:55-11:20: Tasting, White-Wine Mouthfeel: Anita Oberholster and Sue Langstaff

11:20-11:30: Break to pour

11:30-12:00: Tasting, Red-Wine Mouthfeel: Anita Oberholster and Sue Langstaff

12:00-1:00: LUNCH

1:00-1:30: Tasting, Commercial Red Wines: Anita Oberholster and Linda Bisson, Dept of Viticulture & Enology, UC Davis

1:30-2:30: A Practical Discussion of How Mouthfeel Can Be Manipulated to Achieve Stylistic
Goals: Carol Shelton, Carol Shelton Wines, and Bill Hunter, Chasseur Wines

2:30-2:45: BREAK

2:45-3:15: Tasting, Carol Shelton and Bill Hunter

3:15-3:35: Impact of Winemaking Decisions on White Wine Mouthfeel: Linda Bisson

3:35-3:55 Tasting, Impact of pH on White Wine: Linda Bisson

3:55-4:00: Final Comments: Anita Oberholster