Wine Flavor 101B:
Issues in Native Fermentation and Use of Atypical Yeasts and Bacteria
March 23, 2012
8:00am: Coffee and Registration
9:00: Welcome and Overview: Linda Bisson, Viticulture & Enology, UC Davis
9:15: Introduction to Native Fermentations: Linda Bisson
10:00: BREAK
10:15: Tasting: Impact of SO2 on Native Fermentations
10:45: BREAK
11:00 Tasting: Impact of pH on Native Fermentations
11:30: Impact of ML Strain on Wine Composition: Lucy Joseph, V&E, UCD
Noon: LUNCH
1:00pm: Introduction to 2011 student Malolactic Trial: Linda Bisson
1:30: Tasting: Student ML Trial
2:00 Pour next tasting
2:10: Winemaker Panel on Native Fermentations, includes Tasting:
Paul Draper, Moderator, Ridge Vineyards; Eric Baugher, Ridge
Vineyards; John Williams, Frogs Leap; Cameron Frey, David Ramey
Wines; Judy Matulich-Weitz, Laird Family Estates
3:10: Atypical Yeasts in Winemaking: Linda Bisson
3:40: BREAK
3:50: Tasting: Atypical Yeasts
4:15: Adjournment