Recognizing Defects during Fermentation

Wine Flavor 101A

Freeborn Hall –December 2010

Recognizing Defects during Fermentation



8:00 a.m.        Coffee and Registration

9:00                Welcome and Overview of Fermentation Issues - Linda Bisson, V&E, UCD

9:40                Floral and Ester Taints - Linda Bisson, Viticulture & Enology, UCD

10:00              Break

10:15              Floral and Ester Taints Tasting

10:45              Impact of Level of Inoculation and Yeast Taints Overview - Linda Bisson, Diego Roig and Luke Bohanan, V&E, UCD

11:30              Level of Yeast Inoculation Tasting

Noon              LUNCH

1:00 p.m.        Sulfur Compounds in Wine - Linda Bisson, V&E, UCD

2:00                Tasting of First Flight of Sulfides

2:15                Break

2:30                Second Sulfur-Compounds Tasting

3:00                Management of Sulfides Formation - Linda Bisson, V&E, UCD

3:20                Treatment Options: Winemaker Panel - (Bob Blue, Bonterra; Jill Davis, Lambert Bridge; Dave Crippen, Renwood)

3:50                General Discussion

4:30                Adjournment and Optional Tour of the New V&E Teaching and Research Winery