Impact of Winery Production Practices on Wine Composition

Wine Flavor 101E: Impact of Winery Production Practices on Wine Composition
June 1, 2012


8:00AM: Coffee and Registration

9:00: Welcome and Overview of Program: Linda Bisson, Viticulture & Enology, UC Davis

9:10: Winemaking Decisions and Wine Composition Overview: Linda Bisson

9:40: Pressing and Impact of Pressing Decisions: Roger Boulton, Viticulture & Enology, UC Davis

10:15: BREAK

10:30: Chardonnay Press Fractions Trial: Linda Bisson

10:45: Tasting: Chardonnay Press Fractions

11:00: Verdelho Skin Contact Trial: Linda Bisson

11:20: BREAK

11:35: Tasting of Skin Contact Trial

Noon: LUNCH

1:00: Oxygen Treatments Before and During Fermentation: Linda Bisson

1:40: BREAK (commercial trial available to taste)

2:00: Tasting: Oxygen in Grenache Trial

2:20: Practical Tannin Management: Anita Oberholster, Viticulture & Enology, UC Davis

3:20: BREAK

3:35: Tasting: Student Tannin Addition and Extended Maceration Trials

4:00: ` Adjourn

Tags