Calendar of Events

Current Issues: Crush Startegies to Maximize Quality


Tuesday Jul 28th 2015


Activities & Recrteation Center


Save the Date: Tuesday, July 28, 2015
Time: 9:00am 4:00pm
Where: UC Davis Activities and Recreation Center
Registration: Details are below

Weve added some really interesting details and winemaker/speakers to our July 28 program, so, while there is still space available, be sure to register soon!

Harvest/crush is almost here again, so its time for our annual best-practices program, highlighting decisions that will ultimately have a significant impact, positive or negative, on the 2015 vintage. This year, we are focusing on two areas of critical importance: 1) techniques shown to improve the extraction of phenolics and flavors, with the simultaneous removal of negative compounds, and 2) your choice of yeast to match your intended style.
All VENSource programs are technical in nature and content and, as such, they are targeted specifically to wine industry professionals. As most of you know, these programs are always very popular, and often sell out before the class date, so its always a good idea to register early.
Importantly: this is your opportunity to get those questions and issues addressed by a group of speakers who are both academics and winemaking peers, and all of whom are very well-versed on the topics being addressed. We are allowing extra time for questions from the audience, as our ultimate goal with all VENSource programs is to address issues pertinent to the wine industry, in as timely and comprehensive a manner as is possible. So bring your issues and questions of a technical nature with you, please.
Registration details are below.
The agenda is as follows:
Current Issues: Crush Strategies to Maximize Quality
July 28, 2015
8:30 9:00 - Registration
9:00 9:10 - Welcome and Introduction Linda Bisson, Department of Viticulture & Enology, UC Davis
Session 1- Heat Treatment: Impact on Sensory and Chemical Metrics from a Practical Perspective
9:10 10:00: To Flash Dtente and Beyond: Review of Winemaking Techniques with Heated Grapes Rick Jones, Winemaker/Consultant
10:00 10:15: BREAK
10:15 10:35: Winemaker Panel Plus Tasting -Moderator, Barry Gnekow, International Winemaker/Consultant; Eric Laumann, Castle Rock Winery; Tondi Bolkan, Francis Ford Coppola Winery; Dave Dobson, Carneros Vintners; Rudy Zuidema, Shadybrook Estate and Flash Technologies
10:15 10:35: Flash Dtente: Tasting of Commercial Wines - Barry Gnekow
11:50 12:40: LUNCH
12:40 1:10 Industry Experts Sensory Participation Analyses - Hildegarde Heymann & Nadia Byrnes, Department of Viticulture & Enology, UC Davis
Session 2 - So Many Yeast Options; How to Make a Decision
1:10 1:40: An Overview of Commercial Yeast Selections - Linda Bisson
1:30 2:00: What about Non-Saccharomyces Commercial Options - Lucy Joseph, Department of Viticulture & Enology, UC Davis
2:00 2:15: BREAK
2:15 - 2:45: Native Yeasts Managing the Microbiota: Linda Bisson
2:45 3:45: Winemaker Panel: How Critical Yeast Decisions Are Made: Moderator, Linda Bisson, Gloria Mercado-Martin, Don Sebastiani & Sons; Tom Stutz, La Rochelle Winery; Neil Bernardi, Duckhorn Vineyards


Cost: $200.00, includes continental breakfast, lunch and all handouts

To register by CREDIT CARD: Registration for Current Issues: 2015 Crush Strategies to Maximize Quality

To register by CHECK please contact Kay at


Dept of Viticulture & Enology