Wine Flavor 101C: Recognizing Non‐Microbial Taints
May 18, 2017
8:30am‐9:00: Registration and Continental Breakfast
9:00‐9:10: Welcome: Linda Bisson, Professor, Viticulture & Enology, UC Davis
AM session: Taints Arising in the Vineyard
9:10‐9:30: Vegetal and Green Taints: Linda Bisson
9:30‐9:40: Pour Vegetal‐Taint Wines
9:40‐9:55: Tasting of Vegetal Wines
9:55‐10:10: Evaluation of Green Characters as Tubed Aroma Standards
10:10‐10:25: Break
10:25‐10:45: Floral /Terpene Taints; Anita Oberholster, Cooperative Extension Specialist in Enology, UC Davis
10:45‐11:00: Evaluation of Floral/Terpene Taints as Tubed Aroma Standards
11:00‐11:20: Earthy and Mushroom Taints: Linda Bisson
11:20‐11:30: Evaluation of Earthy Taints as Tubed Aroma Standards
11:30‐12:15: Reducing Green Aromas in the Vineyard: Nick Dokoozlian, VP Viticulture, Chemistry and Enology, E&J Gallo Winery
12:15‐1:00: LUNCH
PM Session: Post‐Fermentation Taints
1:00‐1:30: Oxidative Damage of Wines: Linda Bisson
1:30‐1:40: Break
1:40‐1:55: Tasting of Oxidized Wines
1:55‐2:15: Cork Taints: Anita Oberholster
2:15‐2:30: Break
2:30‐3:10: The Winemaker’s Tool Kit: Sue Langstaff, Applied Sensory, LLC
3:00‐3:50: Minimizing Taints during Winemaking: Signe Zoller, Zoller Wine Consulting
3:50‐4:00: Final Comments and Adjournment