Optimizing Mouthfeel and Flavor: Tannins, Phenolics and Wine Quality
Wednesday, March 22, 2017

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

9:00-9:10: Welcome: David Block, Professor & Department Chair, Dept of Viticulture & Enology, UC Davis

9:10-9:50: Retrospective and Prospective Issues with Phenolic Compounds: Doug Adams, Professor Emeritus, Dept of Viticulture & Enology, UC Davis

9:50-10:30: The MOX Tipping-point May Not Be What You Think: Andrew Waterhouse,
Professor, Dept of Viticulture & Enology, UC Davis

10:30-10:45: BREAK

10:45-11:30: Impact of Grape Ripening on Wine Phenolics and Sensory Attributes: Jim
Harbertson, Associate Professor, Washington State University, Wine Science Center

11:30-12:00: Practical Applications of Phenolic and Tannin Management: Gianni Colantuoni and Scott McLeod, WineXRay

12:00-1:00: LUNCH

1:00-1:45: The Impact of Winemaking Practices on Phenolic Extraction: Anita Oberholster, Extension Specialist in Enology, Dept of Viticulture & Enology, UC Davis

1:45-2:15: Analyzing Tannins in Grapes and Wine, and the Concept of Tannin Activity: Jim Kennedy, President, Polyphenolics

2:15-2:45: BREAK

2:45-3:15: Winemaker Panel: Advancing the Art of Winemaking with Data: Moderator: Linda Bisson, Professor, Dept of Viticulture & Enology, UC Davis. Panel: Ryan Hodgins, Cliff Lede Wines; Tondi Bolkan, Francis Ford Coppola Winery; and Sally Johnson, Pride Mountain Wines

3:15-3:30: Wrap up: Anita Oberholster

3:30—5:00: Reception and Wine Social for Doug Adams