Recognizing Taints of Microbial Origin

Wine Flavor 101A: Recognizing Taints of Microbial Origin
January 18, 2017

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

9:00‐9:10: Welcome: Linda Bisson, Professor, Dept of Viticulture & Enology, UC Davis

AM session: Taints Produced by Saccharomyces

9:10‐9:40: Ester Taints: Linda Bisson

9:40‐10:05: Pour and Evaluate Ester Taints: Linda Bisson

10:05‐10:30: Acid, Aldehyde and Higher Alcohol Taints: Linda Bisson

10:30‐10:55: Pour and Evaluate Aldehyde and Alcohol Taints: Linda Bisson

10:55‐ 11:30: Sulfur Taints: Linda Bisson

11:30‐12:00: Pour and Evaluate Sulfur Taints: Linda Bisson

12:00‐1:00: LUNCH

PM Session: non‐Saccharomyces Taints

1:00‐1:30: Lactic Acid Bacteria Taints: Lucy Joseph, Culture Collection Curator, Dept of Viticulture & Enology, UC Davis

1:30‐1:55: Pour and Evaluate Lactic Acid Bacteria Taints: Lucy Joseph

1:55‐2:25: Brettanomyces Taints: Lucy Joseph

2:25‐2:50: Pour and Evaluate Brettanomyces Taints: Lucy Joseph

2:50‐3:20: Acetic Acid Bacteria and Other Taints: Linda Bisson

3:20‐3:45: Pour and Evaluate Acetic Acid Bacteria Taints: Linda Bisson

3:45‐4:00: Final Comments and Adjournment: Linda Bisson