Calendar of Events

14-15 Wine Flavor 101A: Wine Quality: Making objective Decisions from Subjective Data

When:

Wednesday Dec 17th 2014

Where:

UC Conference Center

What:


14-15 WineFlavor 101A: Wine Quality: Making Objective Decisions from Subjective Data

Wednesday, December 17, 2014 at the UC Conference Center

8:30-9:00: Registration and Continental Breakfast
9:00-9:10: Welcome: Anita Oberholster, UCCE Specialist in Enology, Department of Viticulture & Enology, UC Davis
9:10-9:50: Wine Quality: Operational and Aspirational Targeting: Linda Bisson, Department of Viticulture & Enology, UC Davis
9:50- 10:30: Integration of Chemical and Sensory Analysis in Wine Aroma: Sue Ebeler,
Department of Viticulture & Enology, UC Davis
10:30-10:45: BREAK
10:45 -12:15: Methods of Assessment of Sensory Differences Using Olive Oil as a
Case Study: Includes Olive Oil Tasting: Rebecca Bleibaum, VP Tragon Corp, and Co-Developer & Instructor, UC Davis, Applied Sensory Distance Learning
12:15-1:00: LUNCH
1:00- 1:45: The Chemical Components of Wine Quality: Anita Oberholster
1:45-2:25: An Integrated Approach to Wine Quality Assessment: Cal Dennison, Senior
Director of Winemaking; Marie Shubin, Director of Consumer Information Center; and Anna Roberts, Director of Winestyle & Product Guidance, E&J Gallo Winery; Moderator: Anita Oberholster
2:25- 2:40: BREAK
2:40-3:55: Winemaker Panel: Use of Sensory Analyses in Winemaking Decisions:
Elizabeth Vianna, Chimney Rock Winery; Nate Weis, Silver Oak; Rob Davis, Jordan; Moderator: Linda Bisson
3:55-4:00: Wrap up: Anita Oberholster
REGISTRATION INFORMATION:
Cost: $200.00, includes continental breakfast, lunch and all handouts
To register by CREDIT CARD, see 14-15 WineFlavor 101A: Wine Quality: Making Objective Decisions from Subjective Data



Website:

http://ucanr.edu/survey/survey.cfm?surveynumber=13595

Host:

VENSource