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