Wine Flavor 101F
Freeborn Hall –June 8, 2010
Recognizing Cellar Impacts
Agenda
8:00 a.m. Coffee and Registration
9:00 Welcome and Overview of Impact of Winemaking Decisions on Wine
Composition-Linda Bisson, Viticulture & Enology, UCD
9:30 Grape Processing Decisions: Effect of Whole Clusters-Linda Bisson, Viticulture & Enology, UCD
10:00 Break
10:15 Tasting: Whole Clusters Trial
10:45 Native Fermentations: Styles and Issues-Linda Bisson, Viticulture & Enology, UCD
11:15: Break to pour native commercial wines
11:25: Native Fermentations: Winemaker Panel:-Stacy Vogel, Miner Family Winery and Sabrine Rodems, SanSaba Vineyard
Noon LUNCH
1:00 p.m. Impact of Brettanomyces and Lactic Acid Bacteria on Wine Composition-Mike Ramsey, Viticulture & Enology, UCD
2:00 Break
2:15 Tasting: Microbes-Mike Ramsey, Viticulture & Enology, UCD
2:45 Effect of Aging on Wine Composition-Andy Waterhouse, Viticulture & Enology, UCD
3:30 Break
3:45 Tasting: Aging Impacts-Andy Waterhouse and Linda Bisson, Viticulture & Enology, UCD
4:15 General Discussion and Adjournment