Current Issues: Crush Strategies to Maximize Quality
July 28, 2015

8:30 – 9:00: Registration

9:00 – 9:10: Welcome and Introduction – Linda Bisson, Department of Viticulture
& Enology, UC Davis

Session 1‐ Heat Treatment: Impact on Sensory & Chemical Metrics from a Practical
Perspective

9:10 – 10:00: To Flash and Beyond: Review of Winemaking Techniques with Heated Grapes: Rick Jones, International Winemaker

10:00 – 10:15: BREAK

10:15 – 10:35: Flash Détente: Tasting of Commercial Wines: Barry Gnekow, International Winemaker

10:35 – 11:50: Winemaker Panel Plus Tasting: Moderator, Barry Gnekow; Eric Laumann,
Castle Rock Winery; Tondi Bolkan, Francis Ford Coppola Winery; Dave Dobson,
Carneros Vintners; Rudy Zuidema, Shadybrook Estate and Flash Technologies

11:50 – 12:40: LUNCH

12:40 ‐ 1:10: Industry Experts Sensory Participation Analysis and Discussion: Hildegarde Heymann and Nadia Byrnes, Department of Viticulture & Enology, UC Davis

Session 2 ‐ So Many Yeast Options; How to Make a Decision

1:10 – 1:40: An Overview of Commercial Yeast Selections: Linda Bisson

1:40 – 2:10: What about Non‐Saccharomyces Commercial Options? Lucy Joseph, Department of Viticulture & Enology, UC Davis

2:10 – 2:25: BREAK

2:25 ‐ 2:45: Native Yeasts – Managing the Microbiota: Linda Bisson

2:45 – 3:45: Winemaker Panel: How Critical Yeast Decisions Are Made: Moderator, Linda
Bisson, Gloria Mercado‐Martin, Don Sebastiani & Sons; Tom Stutz, La Rochelle Winery;
Neil Bernardi, Duckhorn Vineyards