Wine Flavor 101D: Techniques to Tailor Wine Composition
June 5, 2015 at the UC Conference Center


8:30 - 9:00 – Registration and Continental Breakfast

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

9:10-9:40 - Overview of Fermentation Factors that Impact Wine Composition: Anita
Oberholster

9:40- 10:10 - Impact of Juice Glutathione Treatments on Sauvignon blanc Composition: Avery Heelan, Waterhouse Lab, Viticulture & Enology, UC Davis

10:10-10:40 - Impact of Oxygen and Hydrogen Peroxide Treatments on Torrontes Aroma
Profiles: Linda Bisson, Viticulture & Enology, UC Davis

10:40 -10:55 – BREAK

10:55-11:25 – Tasting: Torrontes

11:25-11:40 - BREAK

11:40-12:10 - Tasting: Stainless Versus Oak: A Controlled Study of the Impact on Chardonnay Aroma and Mouthfeel: Chik Brenneman, Viticulture & Enology, UC Davis

12:10-1:00 - LUNCH

1:00 – 1:40 - Tasting: Impact of Pinot Noir Whole Cluster Fermentation on Wine Aroma:
Sabrine Rodems; Winemaker and Owner, Scratch Wines, and Winemaker, Wrath Wines

1:40- 2:10 - Impact of Mechanical Harvesting and Optical Berry Sorting on Wine Composition: Anita Oberholster

2:10-2: 25 - BREAK

2:25-2:45 - Tasting of Zinfandel Field Blend Berry Sort

2:45-3:45 - Winemaker Panel: Crafting a Wine; Where Art Meets Science: Moderator Linda Bisson; Mark Lyon, Sebastiani; Heather Pyle, Tangles Wine and Lucas
Winery; Linda Trotta, Winemaker/Consultant; and Sabrine Rodems

3:45-3:50 - Wrap up: Anita Oberholster