2012-13 Wine Flavor 101D: Oxygen in Wine
April 18, 2013 at Freeborn Hall
8:30- 9:00 Registration and Coffee
9:00-9:05 Welcome: Anita Oberholster, UCCE Specialist in Enology, Dept of Viticulture & Enology, UC Davis
9:05-9:25 Introduction to Oxygen in Wine: Andrew Waterhouse, Dept of Viticulture & Enology, UC Davis
9:25-9:55 Comparison of Oxygen Measurement Methods: Wes Ward, Technical Manager, NomaCorc
9:55-10:10 Assessment of Oxygen during Racking: Jonathan Cave, Dept of Viticulture & Enology, UC Davis
10:10-10:40 Total Consumed Oxygen in Bottled Wine - A Means to Better Assess Wine Oxidation in Bottle: Andrew Waterhouse
10:45-11:00 Break
11:00-11:30 Tasting: Trials on Accelerated Aging: Andrew Waterhouse
11:30- 12:00 Evolution of MOX and Current Practices: Jeff McCord, Stavin
12:00-12:45 LUNCH
12:45-1:15 Micro-oxygenation and Wine Flavor Management: Anita Oberholster
1:15-1:35 Tasting: Micro-oxygenation Experimental Wine Trial: Anita Oberholster
1:35-2:25 Winemaker Panel on Oxygenation of Wine: Megan Prentice, Sebastiani, Jordan Ferrier, Woodbridge Winery, Joe Shirley, Napa Cellars
2:25-2:35 Break
2:35-3:00 Tasting: Winemaker Panel Wines
3:00- 3:15 Negative Impacts of Oxygen in Wine: Linda Bisson, Dept of Viticulture & Enology, UC Davis
3:15-3:35 Correcting Over-Oxidized Wine: Chik Brenneman, Dept of Viticulture & Enology, UC Davis
3:35-3:55 Tasting: Reduction of Aldehydes: Chik Brenneman
3:55- 4:00 Wrap-up and Final Comments: Anita Oberholster