Winemaking with the Numbers: Wine Assessment, Monitoring and Quality Management
Friday, December 13, 2013
Jess S. Jackson Sustainable Winery Building, UCD
8:30-9:00: Registration
9:00-9:10: Welcome - Linda Bisson, UC Davis, Viticulture & Enology
9:10-10:00: SO2 Measurement and Management – Chik Brenneman, UC Davis, Viticulture & Enology
10:00-10:30: Assessments of Microbial Activity in Wine – Linda Bisson
10:30-10:45: BREAK
10:45-11:15: Microbial Population Analysis - Lucy Joseph, UC Davis, Viticulture & Enology
11:15-12:00: Assessment of Sanitation Practices - Mike Ramsey, UC Davis, Viticulture & Enology
Noon – 1:00: LUNCH
Lunch Speaker: The Future Winery: Design and Implementation of Sustainable Practices for Wine Production- Roger Boulton, UC Davis, Viticulture & Enology
1:00-1:30: Oxygen Measurements in Wine – Jonathan Cave, UC Davis, Viticulture & Enology
1:30-2:15: 2013: An Excellent Year for Phenolics – Scott McLeod, Consultant, Wine XRay and Safe Harbor Wine Storage and Gianni Colantuoni, Wine XRay
2:15-2:30: BREAK
2:30-3:15: Oak and Oak Amendment Profiling – Tom Collins, UC Davis, Viticulture & Enology
3:15-3:55: Relating Instrumental Analyses to Wine Sensory Profile – Helene Hopfer, UC Davis, Viticulture & Enology
3:55-4:00: Wrap Up and Adjournment – Linda Bisson
4:00-4:30: Optional: participation in wine sensory study – Helene Hopfer, RMI Wine Sensory Building