Recognizing Defects during Aging

Wine Flavor 101B: Recognizing Defects during Aging
UCD Conference Center, January 14, 2011

8:00 am Coffee and Registration

9:00 Welcome and Overview of Potential Problems during Aging - Linda Bisson, Viticulture & Enology, UCD

9:30 Chemical Issues during Aging - Linda Bisson, Viticulture & Enology, UCD

10:00 Break

10:10 Peroxide spike tasting

10:40 Bacterial Spoilage during Aging: Acetic Acid Bacteria - Mike Ramsey, Viticulture & Enology, UCD

11:10 Break

11:20 Acetic Acid Spoilage Tasting

11:30 Introduction to the Biology of Spoilage Yeast and Brettanomyces - Linda Bisson, Viticulture & Enology, UCD


1:00 Tasting of Signature Characters of Brettanomyces

1:30 Winemaker Panel: Management of Brettanomyces in the Winery - Zelma Long (Consultant and Vilafonte), Bill Edinger (CSU Fresno), Rich
Morenzoni (Consultant), Zoran Ljepovic (Constellation Wines US)

2:15 Aromatic Diversity of Brettanomyces - Lucy Joseph, Viticulture & Enology, UCD

2:45 Break

3:00 Brett Alternative Substrates Tasting

3:30 Consultant Panel: Brettanomyces: Identification and Control - Lisa Van de Water (Vinotec Napa), Erik Herve (ETS), Samantha Kollar
(Enartis Vinquiry)

4:00 General Discussion and Adjournment, followed by an optional tour of the new
LEED Platinum UC Davis V&E Teaching & Research Winery