Uses, Issues and Innovation in Wine Fining

Wine Flavor 101F: Uses, Issues and Innovation in Wine Fining
June 7, 2013

8:30-9:00: Registration 

9:00-9:10: Welcome: Anita Oberholster, Viticulture & Enology, UC Davis

9:10-9:50: Overview of Wine Fining: Linda Bisson, Viticulture & Enology, UC Davis 

9:50-10:20: Pending Fining Agent Regulations: Mari Kirrane, TTB 

10:20-10:35: BREAK

10:35-11:30: Innovation in Fining Agents, Supplier Panel: Toni Stockhausen, ATP; Jose Santos, Enartis Vinquiry; Maggie McBride, Scott Labs 

11:30-12:00: Design of Fining Trials and Fining Trial Assessment: Anita Oberholster 

12:00-1:00: LUNCH

1:00-1:30: Tasting

1:30-2:30: Winemaker Discussion on Use of Fining Agents: Signe Zoller, Zoller Wine Consulting; Margaret Davenport, Davenport & Company, the Art and Craft of Fine Winemaking; Jason Robideaux, Clos la Chance

2:30-3:00: Fining for Defects Removal: Chik Brenneman, Viticulture & Enology, UC Davis 

3:00-3:15: BREAK 

3:15-3:45: Tasting 

3:45-4:00: Final comments: Linda Bisson