Calendar of Events

WineFlavor 101D:Techniques to Tailor Wine Composition


Friday Jun 5th 2015


UC Conference Center


8:00am-9:00am Registration and Continentaql Breakfast
9:00-9:10 Welcome: Anita Oberholster; Extension Specialist in Enology, Viticulture & Enology, UC Davis
9:10-9:40 - Overview of Fermentation Factors that Impact Wine Composition: Anita Oberholster
9:40- 10:10 - Impact of Juice Glutathione Treatments on Sauvignon blanc Composition: Avery Heelan, Viticulture & Enology, UC Davis
10:10-10:40 - Impact of Oxygen and Hydrogen Peroxide Treatments on Torrontes Aroma Profiles: Linda Bisson, Viticulture & Enology, UC Davis
10:40 -10:55 BREAK
10:55-11:25 Tasting: Torrontes
11:25-11:40 - BREAK
11:40-12:10 - Tasting: Stainless Versus Oak: A Controlled Study of the Impact on Chardonnay Aroma and Mouthfeel: Chik Brenneman, Viticulture &
Enology, UC Davis
12:10-1:00 - LUNCH
1:00 1:40 - Tasting: Impact of Pinot noir Whole Cluster Fermentation on Wine Aroma: Sabrine Rodems; Winemaker and Owner, Scratch Wines, and
Winemaker, Wrath Wines
1:40- 2:10 - Impact of Mechanical Harvesting and Optical Berry Sorting on Wine Composition: Anita Oberholster
2:10-2: 25 - BREAK
2:25-2:45 - Tasting of Zinfandel Berry Sort
2:45-3:45 - Winemaker Panel: Crafting a Wine; Where Art Meets Science: Moderator, Linda Bisson; Sabrine Rodems; Linda Trotta, Consultant;
Heather Pyle, Tangles Wine and Lucas Winery; and Mark Lyon, Sebastiani
3:45-3:50 - Wrap up: Anita Oberholster


Dept of Viticulture & Enology