Wine Flavor 101E: Impact of Winery Production Practices on Wine Composition
June 1, 2012
8:00AM: Coffee and Registration
9:00: Welcome and Overview of Program: Linda Bisson, Viticulture & Enology, UC Davis
9:10: Winemaking Decisions and Wine Composition Overview: Linda Bisson
9:40: Pressing and Impact of Pressing Decisions: Roger Boulton, Viticulture & Enology, UC Davis
10:15: BREAK
10:30: Chardonnay Press Fractions Trial: Linda Bisson
10:45: Tasting: Chardonnay Press Fractions
11:00: Verdelho Skin Contact Trial: Linda Bisson
11:20: BREAK
11:35: Tasting of Skin Contact Trial
Noon: LUNCH
1:00: Oxygen Treatments Before and During Fermentation: Linda Bisson
1:40: BREAK (commercial trial available to taste)
2:00: Tasting: Oxygen in Grenache Trial
2:20: Practical Tannin Management: Anita Oberholster, Viticulture & Enology, UC Davis
3:20: BREAK
3:35: Tasting: Student Tannin Addition and Extended Maceration Trials
4:00: ` Adjourn