Microbial Spoilage of Wine: Off‐Characters of Microbial Origin

WineFlavor 101A
Microbial Spoilage of Wine: Off‐Characters of Microbial Origin
January 16, 2014 Freeborn Hall, UC Davis


8:30‐9:00: Registration

9:00‐9:45: Recognizing Wine Off‐Characters of Microbial Origin: Linda Bisson, Dept of
Viticulture & Enology

9:45‐10:00: Break

10:00‐10:20: Tasting 1

10:20‐10:50: Film Organisms: Acetic Acid Bacteria and Yeasts: Mike Ramsey, Dept of
Viticulture & Enology

10:50‐11:20: Lactic Acid Bacteria: Spoilage Organisms and Management Practices: Lucy
Joseph, Dept of Viticulture & Enology

11:20‐11:35: Break

11:35‐12:00: Tasting 2

12:00‐1:00: LUNCH

1:00‐1:20: Tastings 4‐6 set up at 4 round tables for individual evaluation, due to intense aromas

1:20‐1:50: Discussion of Off‐characters from Desired Organisms: Yeast and ML: Linda
Bisson and Lucy Joseph

1:50‐2:30: Impact of Brettanomyces on Wine Quality: Lucy Joseph

2:30‐2:45: Break

2:45‐3:15: Tasting 3

3:15‐3:45: Best Practices for Managing Microbial Off‐Characters: Linda Bisson and Lucy
Joseph

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