Wine Flavor 101C: Managing Oxygen for Wine Composition and Stability
May 13, 2016


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

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

9:10 - 9:40: Overview of the Impacts of Oxygen in Juice and Wine: Linda Bisson,
Professor, Dept of Viticulture & Enology, UC Davis

9:40 -10:20: The Use of Oxygen as a Maturation Tool: Anita Oberholster

10:20 - 10:30: BREAK

10:30 - 10:45: Tasting 1: 2013 Cabernet Micro-Ox wines: Anita Oberholster

10:45 - 11:00: BREAK to pour

11:00 -11:20: Tasting 2: 2014 Cabernet Micro-Ox wines: Anita Oberholster

11:20 - 12:00: Winemaker Panel: The Use of Micro-Oxygenation in the Winery: Galina
Seabrook, Moderator, Innerstave; Mike Robustelli, McManis Family Vineyards; and
Michael Havens, Consultant

12:00 - 1:00: LUNCH

1:00 - 1:45: A Case Study: Using Oxygen as a Production Tool at Woodbridge;
Includes Tasting 3: Todd Ziemann, Director of Winemaking, Woodbridge by Robert
Mondavi

1:45 - 2:00: BREAK

2:00 - 2:30: Consumed SO2 Versus Consumed O2 in Bottle Aging: Annegret Cantu,
Researcher, Waterhouse Lab, Dept of Viticulture & Enology, UC Davis

2:30 - 3:15: Examination of the Bottling Process and its Effect on Total Package
Oxygen: Hend Letaief, Technical Director, Enartis USA

3:15 - 3:30: Wrap-up and Closing Comments, Anita Oberholster