Calendar of Events

WineFlavor 101A: Recognizing Defects during Fermentation


Friday Dec 10th 2010


Freeborn Hall


We are starting the new series of the hugely-popular Wine Flavor 101 series of industry-targeted seminars with a day of discussion and evaluation of the defects encountered in wine that can be traced back to problems with crush decisions and fermentation . We're acting on your suggestions: this topic is one that was mentioned many times as one that attendees at last season's Wine Flavor series would like to see addressed this year. So we've put together a program that we feel will be especially valuable to all who make fermentation decisions. These lectures and representative defect tastings will help you act pro-actively to avoid circumstances leading to defects or costly mitigation strategies later.

Wine Flavor 101A
Freeborn Hall December 10, 2010
Recognizing Defects during Fermentation

8:00 a.m. Coffee and Registration
9:00 Welcome and Overview of Fermentation Issues Linda Bisson, Viticulture & Enology, UCD
9:45 Floral and Ester Taints
Linda Bisson, Viticulture & Enology, UCD
10:15 Break
10:30 Floral and Ester Taints Tasting
11:00 Impact of Level of Inoculation and Yeast Taints
Linda Bisson, Viticulture & Enology, UCD
11:20 Level of Yeast Inoculation Tasting
1:00 p.m. Sulfur Compounds in Wine
Linda Bisson, Viticulture & Enology, UCD
2:00 Tasting of First Flight of Sulfides
2:20 Break
2:40 Second S-Compounds Tasting
3:00 Management of Sulfide Formation
Linda Bisson, Viticulture & Enology, UCD
3:30 Treatment Options: Panel of Winemakers Discussing Strategies for Control
4:15 General Discussion and Adjournment
Tour of the New UCD V&E Teaching and Research Winery (Optional)

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