Calendar of Events

Wine Flavor 101C: Impact of Saccharomyces Strain on Flavor

When:

Friday Mar 18th 2011

Where:

Freeborn Hall, UCD campus

What:

Wine Flavor 101C
Freeborn Hall March 18, 2011
Agenda
Impact of Saccharomyces Strains on Flavor

8:00 a.m.Coffee and Registration
9:00 Andrew Waterhouse, Chair, Viticulture & Enology, UCD

9:10 Overview of Yeast Impact on Wine Composition
Linda Bisson, Viticulture & Enology, UCD

9:40 Diversity of Saccharomyces cerevisiae
Linda Bisson, Viticulture & Enology, UCD

10:11 Break

10:20 Tasting: Saccharomyces cerevisiae strains

10:35 Break

10:50 Tasting: Other Saccharomyces strains and hybrids

11:10 Non-Saccharomyces Yeast in Wine
Linda Bisson, Viticulture & Enology, UCD

11:40: Tasting: Non-Saccharomyces Yeast

Noon LUNCH

1:00 p.m. Supplier Panel: Yeast Strains in the Marketplace

1:30 Impact of Nutrients on Saccharomyces aroma compounds
Linda Bisson, Viticulture & Enology, UCD

2:00 Break

2:10 Nutrient-Spike Tasting

2:25 Supplier Panel: Yeast Nutrients

3:10 Impact of Temperature of Fermentation
Linda Bisson, Viticulture & Enology, UCD

3:30 Break

3:45 Temperature of Fermentation Tasting

4:00 General Discussion and Adjournment

to enroll by credit card, please go to: http://ucce.ucdavis.edu/survey/survey.cfm?surveynumber=6000

Website:

http://ucce.ucdavis.edu/survey/survey.cfm?surveynumber=6000

Host:

VENSource