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