Calendar of Events

Wine Flavor 101 C


Tuesday Mar 16th 2010


Freeborn Hall, UC Davis


This is a 2-day series of seminars presented by VENsource and the UC Davis Department of Viticulture & Enology. The first day, Tuesday, March 16, 2010 will focus on the positive role of Saccharomyces on wine flavor. The general classes of compounds to be discussed include; esters, fusels, sulfur volatiles and acids.
Each topic compound will will be introduced in a lecture which will be followed by an indepth sensory evaluation of the compounds discussed. This format has been very successful and well-received in earlier sessions. Course handouts, morning and afternoon snacks, and lunch are all included.



VENsource and Dept of Viticulture & Enology