Calendar of Events

Wine Flavor 101C: Recognizing Non-Microbial Taints


Thursday May 18th 2017


UC Davis Conference Center


8:30am-9:00: Registration and Continental Breakfast
9:00-9:10: Welcome: Linda Bisson, Professor, Viticulture & Enology, UC Davis
AM session: Taints Arising in the Vineyard
9:10-9:30: Vegetal and Green Taints: Linda Bisson
9:30-9:40: Pour Vegetal-Taint Wines
9:40-9:55: Tasting of Vegetal Wines
9:55-10:10: Evaluation of Green Characters as Tubed Aroma Standards
10:10-10:25: Break
10:25-10:45: Floral /Terpene Taints; Anita Oberholster, Cooperative Extension Specialist in Enology, UC Davis
10:45-11:00: Evaluation of Floral/Terpene Taints as Tubed Aroma Standards
11:00-11:20: Earthy and Mushroom Taints: Linda Bisson
11:20-11:30: Evaluation of Earthy Taints as Tubed Aroma Standards
11:30-12:15: Reducing Green Aromas in the Vineyard: Nick Dokoozlian, VP Viticulture, Chemistry and Enology, E&J Gallo Winery
12:15-1:00: LUNCH
PM Session: Post-Fermentation Taints
1:00-1:30: Oxidative Damage of Wines: Linda Bisson
1:30-1:40: Break
1:40-1:55: Tasting of Oxidized Wines
1:55-2:15: Cork Taints: Anita Oberholster
2:15-2:30: Break
2:30-3:10: The Winemakers Tool Kit: Sue Langstaff, Applied Sensory, LLC
3:00-3:50: Minimizing Taints during Winemaking: Signe Zoller, Zoller Wine Consulting
3:50-4:00: Final Comments and Adjournment


Dept of Viticulture & Enology