Wine Flavor 101E: Defining Mouthfeel and Its Impact on Wine Quality
May 9, 2013
8:30-9:00: Registration and Coffee
9:00-9:10: Welcome: Anita Oberholster, Extension Specialist in Enology, Dept of Viticulture & Enology, UC Davis
9:10-9:55 Introduction to Mouthfeel and Sensory Perception: Sue Langstaff, Applied
Sensory
9:55-10:40: Overview of the Red- and White-Wine Mouthfeel Wheels: Anita Oberholster
10:40-10:55: BREAK
10:55-11:20: Tasting, White-Wine Mouthfeel: Anita Oberholster and Sue Langstaff
11:20-11:30: Break to pour
11:30-12:00: Tasting, Red-Wine Mouthfeel: Anita Oberholster and Sue Langstaff
12:00-1:00: LUNCH
1:00-1:30: Tasting, Commercial Red Wines: Anita Oberholster and Linda Bisson, Dept of Viticulture & Enology, UC Davis
1:30-2:30: A Practical Discussion of How Mouthfeel Can Be Manipulated to Achieve Stylistic
Goals: Carol Shelton, Carol Shelton Wines, and Bill Hunter, Chasseur Wines
2:30-2:45: BREAK
2:45-3:15: Tasting, Carol Shelton and Bill Hunter
3:15-3:35: Impact of Winemaking Decisions on White Wine Mouthfeel: Linda Bisson
3:35-3:55 Tasting, Impact of pH on White Wine: Linda Bisson
3:55-4:00: Final Comments: Anita Oberholster