2018 Current Issues in Fermentation Management

July 27, 2018

9:00‐9:10: Welcome: Anita Oberholster, UCCE Specialist in Enology, UC Davis

9:10‐9:40: Microbial Assessment of Fruit, Must and Juice: Vidhya Ramakrishnan, CEO, Ferminkasi Inc., and Former Laboratory Manager for Dr Bisson

9:40‐10:25: Stuck Fermentations and the Role of Juice Nutrients: Linda Bisson, Emerita Professor, Dept of Viticulture & Enology, UC Davis

10:25‐10:40: Break

10:40‐11:10: How to Manage a Winery Laboratory and What to Measure: Paul Huckaba, Analytical Laboratory Manager, Bronco Wine Company

11:10‐11:40: Best Fermentation Management Practices: Anita Oberholster

11:40‐12:10: Best Practices for Cleaning and Sanitization in the Winery: Cory Marx, PhD Student, Food Science and Technology, UC Davis

12:10‐1:00: LUNCH

1:00‐1:30: The Formation of Off‐Characters in Wine: Anita Oberholster

1:30‐2:00: Strategies to Manage Off‐Characters: Linda Bisson

2:00‐2:15: Break

2:15‐3:15: Winemaker Panel ‐ Discussion of Problem Fermentations from Vineyard to Winery: Signe Zoller, Consultant, Zoller Winestyling; Greg LaFollette, Winemaker/Owner Alquimista Cellars; Marcia Torres Forno, Jackson Family Wines

3:15‐3:20 Final Comments

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