Calendar of Events

WineFlavor 101B: Issues in Native Fermentation and the Use of Atypical Yeasts and Bacteria

When:

Thursday Feb 23rd 2012

Where:

Freeborn Hall, UC Davis campus

What:

SAVE THE DATE: Friday, March 23, 2012
Our latest in the Wine Flavor 101 series of instructional seminars will address the use of native and atypical yeasts and bacteria in commercial winemaking. We will also look at the effects of pH and SO2 on native populations, and taste through some research trials conducted in our new Teaching and Research Winery in 2011.
Remember, these WineFlavor 101 classes are unique, and especially valuable, because of the personal nature of the information that is presented; our speakers/panelists introduce a topic and discuss how the impact characters are expressed in the wine, then the attendees are able to personally evaluate wines, in special tastings, that exhibit the characters discussed in the lecture. We encourage audience participation, so bring your ideas and questions for discussion.
NOTE: These classes are targeted specifically to wine and winegrape industry professionals and, as such, are technical in nature. Register early as these classes have been very popular and often sell out before the event date.
The agenda, which may change slightly before the event date, is below:

11-12 Wine Flavor 101B: Issues in Native Fermentation and Use of Atypical Yeasts and Bacteria
March 23, 2012
Freeborn Hall on the UC Davis campus, Memorial Union Quad

8:00am: Coffee and Registration
9:00: Welcome and Overview: Linda Bisson, Viticulture & Enology, UC Davis
9:15: Atypical Yeasts in Winemaking: Linda Bisson
9:45: BREAK
10:00: Tasting: Atypical Yeasts
10:30: Impact of ML Strain on Wine Composition: Lucy Joseph, Vit & Enology, UC Davis
11:00 BREAK
11:15: Introduction to 2011 student ML Trial: Linda Bisson
11:30: Tasting: student ML Trial
Noon: LUNCH
1:00pm: Introduction to Native Fermentations: Linda Bisson
1:45: BREAK
2:00: Tasting: Impact of SO2 on Native Fermentations
2:30: Winemaker Panel on Native Fermentations: Linda Bisson, Moderator
3:15: BREAK
3:30: Tasting: Impact of pH on Native Fermentations
4:00: Discussion and adjournment

REGISTRATION INFORMATION:
Cost: $200.00, includes continental breakfast, lunch and all tastings
To register by CREDIT CARD, see http://ucce.ucdavis.edu/survey/survey.cfm?surveynumber=7917
To register by CHECK, see http://wineserver.ucdavis.edu/admin/edit.php?category=VENSource&id=958 Your check must be received by VENSource by Friday, March 16, to be valid. If the class fills before your check is received, youll be notified and your fee will be returned.
A map of Freeborn Hall and nearby parking is here: http://campusmap.ucdavis.edu/: choose Freeborn Hall from the drop-down menu to the left.
Or, on Google Maps: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Howard+Way,+Davis,+CA&aq=&sll=38.544071,-121.750227&sspn=0.008375,0.013797&ie=UTF8&hq=&hnear=Howard+Way,+Davis,+Yolo,+California+95616&z=16 Freeborn Hall

Website:

http://ucce.ucdavis.edu/survey/survey.cfm?surveynumber=7917

Host:

VENSource