Wine Flavor 101C
Freeborn Hall –March 16, 2010
The Positive Role and Contributions of Saccharomyces
Agenda
8:00 a.m. Coffee and Registration
8:50 Welcome Andrew Waterhouse, Chair, Viticulture & Enology, UCD
9:00 Overview of Yeast Flavor Compounds
Linda Bisson, Viticulture & Enology, UCD
9:45 Yeast Ester Production
Susan Ebeler, Viticulture & Enology, UCD
10:15 Break
10:30 Ethyl Esters Tasting
10:45 Break
11:00 Acetate Esters Tasting
11:30 Genetics of Ester Production
Linda Bisson, Viticulture & Enology, UCD
Noon LUNCH
1:00 p.m. The Fusel Family of Compounds
Linda Bisson, Viticulture & Enology, UCD
1:30 Fusels Tasting
2:00 The Positive Sulfur-Volatiles
Linda Bisson, Viticulture & Enology, UCD
2:30 Break
2:45 Sulfur-Volatiles Tasting
3:15 Acids and Other Compounds
Linda Bisson, Viticulture & Enology, UCD
3:45 Break
4:00 Acids and Other Compounds Tasting
4:30 General Discussion and Adjournment