Quality Control Management during Crush and Fermentation

Presentation Details:

Date: 8/7/2014

Time: 9:10 AM

Duration: 0:37

Link: Lucy Joseph, Department of Viticulture & Enology, UC Davis

Description: Microbial Assessment of Fruit, Must and Juice: What to Look for and How to Do It.


Date: 8/7/2014

Time: 9:40 AM

Duration: 0:41

Link: Linda Bisson, Department of Viticulture & Enology, UC Davis

Description: Juice Nutrient Analysis and Addition: Methods and Consequences.


Date: 8/7/2014

Time: 10:25 AM

Duration: 0:37

Link: Linda Bisson, Department of Viticulture & Enology, UC Davis

Description: Selection of Anti-Microbials: When to Use Lysozyme, S02, DMDC, etc.


Date: 8/7/2014

Time: 10:55 AM

Duration: 0:40

Link: Mike Ramsey, Department of Viticulture & Enology, UC Davis

Description: Sanitation Regimes: Best Practices for Management and Monitoring.


Date: 8/7/2014

Time: 11:25 AM

Duration: 0:29

Link: Phil Burton, Barrel Builders

Description: Barrel Assessment and Sanitation


Date: 8/7/2014

Time: 1:00 PM

Duration: 0:38

Link: Chik Brenneman, Department of Viticulture & Enology, UC Davis

Description: Adjusting Juice Parameters: pH and Brix, When and How.


Date: 8/7/2014

Time: 1:30 PM

Duration: 0:34

Link: Anita Oberholster, Department of Viticulture & Enology, UC Davis

Description: Monitoring Tannin and Color Extraction Protocols


Date: 8/7/2014

Time: 2:15 PM

Duration: 0:13

Link: Greg La Follette, La Follette Wines

Description: Indigenous Yeast Trial and Tasting


Date: 8/7/2014

Time: 2:35 PM

Duration: 0:58

Link: Winemaker Panel

Description: Maintaining Quality Control in Indigenous Fermentations: Ashley Heisey, Moderator, Pearl Wines LLC, Wynne Peterson-Nedry, Chehalem Wines; Lydia Cummins, Ramey Wines; Peter Mathis, Ravenswood