Wine Management Strategies from Fermentation to Stabilization

May 16, 2019

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

9:10‐9:40: Overview of the Impact of Fermentation to Stabilization Decisions on Wine Composition: Anita Oberholster,

9:40‐10:20: Understanding and Managing the Impact of Non‐Saccharomyces Yeast on Wine Quality: Ben Montpetit, Professor, Dept of Viticulture & Enology, UC Davis

10:20‐10:35: Break

10:35‐11:00: TASTING: Lake County Sauvignon Blanc Yeast Trial

11:00‐11:10: Break

11:10‐12:00: Winemaker Panel: Yeast Nutrient Options: David Ramey, Proprietor, Ramey Wine Cellars; Jillian Johnson, Proprietor, Onesta Wines; Tondi Bolkan, Winemaker, Francis Ford Coppola Winery; Signe Zoller, Zoller Wine Consulting

12:00‐1:00: LUNCH

1:00‐1:30: Impact of Wine Fermentation Vessel on Wine Composition: Konrad Miller, Dept of Viticulture & Enology, UC Davis

1:30‐2:00: Wine Stability and Its Complexities: Ron Ronnebaum, Professor, Dept of Viticulture & Enology, UC Davis

2:00‐2:30 Filtration Options and Impacts: David Block, Professor, Dept of Viticulture & Enology, UC Davis

2:30‐2:45: Break

2:45‐3:30: Winemaker Panel, Wine Vessel Option: Nova Cadamatre, MW, Senior Director of Winemaking, Robert Mondavi Winery, Rebekah Wineburg, Winemaker, Quintessa

3:30‐3:35: Closing Remarks: Anita Oberholster

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