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WineFlavor 101B: Recognizing Defects during Aging


Friday Jan 14th 2011


UCD Conference Center


Wine Flavor 101B
UCD Conference Center January 14th
Recognizing Defects during Aging

8:00 a.m. Coffee and Registration

9:00 Welcome and Overview of Potential Problems during Aging Linda Bisson, Viticulture & Enology, UCD
9:30 Chemical Issues during Aging
Linda Bisson, Viticulture & Enology, UCD
10:00 Break and set up Peroxide spike tasting
10:10 Peroxide spike tasting
10:40 Bacterial Spoilage during Aging: Acetic Acid Bacteria
Mike Ramsey, Viticulture & Enology, UCD
11:10: Break and set up Acetic Acid Spoilage Tasting
11:20: Acetic Acid Spoilage Tasting
11:30: Introduction to the Biology of Brettanomyces
Linda Bisson, Viticulture & Enology, UCD

1:00: Tasting of Signature Characters of Brettanomyces
1:30 Winemaker Panel: Management of Brettanomyces in the Winery
Zelma Long, Bill Edinger, Rich Morenzoni, Zoran Ljepovic
2:15 Aromatic Diversity of Brettanomyces
Lucy Joseph, Viticulture & Enology, UCD
2:45 Break to set up second Brett tasting
3:00 Brett Alternative Substrates Tasting
3:30 Consultant Panel: Brettanomyces: Identification and Control
Lisa van de Water (Vinotec Napa), Erik Herve (ETS), (Entartis/Vinquiry)
4:00 General Discussion and Adjournment