Wine Flavor 101A: The Microbes of Wine Quality
January 13, 2016 at the UC Conference Center


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

9:00-9:20 - Welcome and Introduction: Linda Bisson, Dept of Viticulture & Enology, UC
Davis

9:20-9:50 - The Impact on Aroma of Ester Production by Yeast: Susan Ebeler, Dept of
Viticulture & Enology, UC Davis

9:50-10:20 - Community and Environmental Microbiome Analysis: Dave Mills, Dept of
Food Science and Technology, UC Davis

10:20-10:35 - BREAK

10:35-11:05 - The Hunt for California Native Heritage Saccharomyces Species: Lucy
Joseph, Dept of Viticulture & Enology, UC Davis

11:05-12:00 - Winemaker Panel: Users of Heritage Yeast Selections, Includes Tasting:
Linda Bisson, moderator; Shawna Miller, Luna Vineyards; Ryan Powers, Emeritus
Vineyards; Stuart Spencer, St.Amant Winery and The Lodi Native Project; Elyse Perry,
Bokisch Vineyards

12:00-1:00: LUNCH

1:00-1:30 - Overview of Bacterial Types Isolated from Commercial Arrested
Fermentations: Lucy Joseph

1:30-2:00 - Impact of Wine Microbiota on Yeast: Gordon Walker, Dept of Viticulture &
Enology, UC Davis

2:00-2:15 - BREAK

2:15-2:40 - Tasting of the Impact of Grape Bacteria on Wine Flavor and Aroma: Linda
Bisson

2:40-3:10 - Types of Native Fermentations: Linda Bisson

3:10-3:25 - BREAK

3:25-3:45 - Tasting of “Shades of Native” Trial: Linda Bisson

3:45-4:00 - Wrap up and closing discussion: Linda Bisson., Lucy Joseph, Gordon Walker