Identification and Mitigation of Off-Aromas

WineFlavor 101B: Identification and Mitigation of Off-Aromas
January 15, 2015


8:30-9:00 - Registration and Continental Breakfast

9:00-9:10 - Welcome: Linda Bisson, Department of Viticulture & Enology, U C Davis

9:10-9:50 - Taints Originating in the Vineyard: Linda Bisson

9:50- 10:05 - BREAK

10:05-10:35 – Tasting 1 and Discussion of Vineyard Taints: Linda Bisson

10:35 -11:05: Taints Arising During Fermentation: Linda Bisson

11:05-11:15 - BREAK

11:15-11:30 – Tasting 2 and Discussion of Spiked Sample Taints: Linda Bisson

11:30-11:40 - BREAK

11:40-12:00 – Tasting 3 and Discussion of Second Flight: Linda Bisson

12:00-1:00 - LUNCH

1:00- 1:30 - Taints Arising during Malolactic Fermentation: Lucy Joseph, Department of Viticulture & Enology, U C Davis

1:30-1:40 - BREAK

1:40-2:00 – Tasting 4 and Discussion of Malolactic Taints: Lucy Joseph

2:00-2:40: The Taints of Aging: Brett and Oxidation: Linda Bisson

2:40- 2:55: BREAK

2:55-3:20 – Tasting 5 and Discussion of the Taints of Aging: Linda Bisson

3:20-3:55 - Taint Mitigation: Tricks of the Trade and Tasting 6: Chik Brenneman,
Winemaker, Department of Viticulture & Enology, U C Davis

3:55-4:00 - Wrap up: Linda Bisson

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