Impact of Saccharomyces Strains on Flavor

Wine Flavor 101C: Impact of Saccharomyces Strains on Flavor
Freeborn Hall, U C Davis – March18, 2011


Agenda
8:00 a.m. Coffee and Registration

9:00 Welcome and Overview of Yeast Impact on Wine Composition: - Linda Bisson, Viticulture & Enology, UCD

9:15 Diversity of Saccharomyces cerevisiae: - Linda Bisson, Viticulture & Enology, UCD

9:45 Break

9:55 Tasting: Saccharomyces cerevisiae Strains

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

10:25 Pour flight 2

10:30 Tasting: Other Saccharomyces Strains

10:45 Yeast Supplier Panel : - Anne Ortiz-Julien (Lallemand), Lisa Van de Water (Vinotec Napa),
Lars Peterson (Gusmer Cellulo), Charlotte Gourraud (Laffort)

Noon LUNCH

1:00 p.m. Impact of Nutrients on Saccharomyces Aroma Compounds: - Linda Bisson, Viticulture & Enology, UCD

1:20 Tasting: Various Nutrients

1:40 Supplier Panel: Yeast Nutrients: - Anne Ortiz-Julien (Lallemand), Lisa Van de Water (Vinotec Napa),
Nichola Hall (Scott Labs), Lars Peterson (Gusmer Cellulo), Russ
Robbins (Laffort), Etienne Dorignac (American
Tartaric/Fermentis), Jose Santos (Enartis Vinquiry)

3:15 Break

3:30 Impact of Solids Level and Solids Amendments: - Jonathan Cave and Linda Bisson, Viticulture & Enology, UCD

3:50 Tasting: Solids Level

4:15 General Discussion and Adjournment

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