Wine Flavor 101D: Practical Color and Tannin Management Strategies

Wine Flavor 101D: Practical Color and Tannin Management Strategies
Thursday, June 9, 2016 at the UC Davis Conference Center

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

9:00 - 9:10 - Welcome: Anita Oberholster, Extension Specialist in Enology, Dept of Viticulture & Enology, UC Davis

9:10 - 9:50 – Review of Color and Tannin Management Strategies in the Vineyard: Jim
Kennedy, Vice President, Polyphenolics, Inc and Adjunct Professor, Dept of Viticulture &
Enology, UC Davis

9:50 -10:30 – Winegrower Panel: Color and Tannin Management in the Vineyard: Winegrower

Panel: Color and Tannin Management in the Vineyard: Moderator, Jim Kennedy; Aimee Baker, Opus One Winery; Mike Cleary, E&J Gallo; Oren Kaye, Constellation Brands

10:30 - 10:45 - BREAK

10:45 - 11:30 - Color and Tannin Management in the Winery: Sensory Impacts: Anita
Oberholster

11:30 - 12:00 - Impact of Extended Maceration on Flavor: Tasting: Anita Oberholster

12:00 – 1:00 – LUNCH

1:00 – 1:30 - Impact of Cold Soak Duration on Flavor: Tasting: Anita Oberholster

1:30 – 2:00 - Five Years and 25,000 Samples Later...What Have We Learned from Phenolics Profiling: Scott McLeod, WineXRay

2:00 – 2:15 - BREAK

2:15 – 3:15 - Winemaker Panel and Tasting: Color and Tannin Management in the Winery: Moderator, Anita Oberholster; Evan Schiff, Francis Ford Coppola Winery; Adam Popp, O’Neill Vintners; Steve Peck, J Lohr Vineyards and Winery; Greg LaFollette, LaFollette Wines and Alquimista Cellars

3:15 – 3:25 - Wrap-up and Closing Comments: Anita Oberholster

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