Wine Flavor 101B: The Role of Brettanomyces in Winemaking Decisions
January 11, 2013
9:00-9:10: Welcome: Linda Bisson
9:10-10:00: Overview of the Biology of Brettanomyces in Wine Production: A New Look at an Old Problem: Presenter: Linda Bisson
10:00-10:15: BREAK
10:15-11:00: Metabolomic Analysis of Aroma and Flavor Impact Compounds of
Brettanomyces: Presenter: Lucy Joseph
Tasting: Brettanomyces Signature Compounds
Flight 1: The Signature Compounds
11:30-12:00 Flight 2: The Influence of Wine Matrix Presenter: Linda Bisson
12:00-1:00: LUNCH
1:00-2:00: Introduction of the Brettanomyces Impact Wheel: Presenter: Lucy Joseph
Tasting: Comparison of Brettanomyces strains
2:00-2:45: Winemaker Panel: The Role of Brettanomyces in Wine Terroir - Alison
Crowe, Plata Wine Partners; Nick Goldschmidt, Goldschmidt Vineyards; Mia
Klein, Selene Wines; Delia Viader, Viader Vineyards; Chris Howell, Cain
Vineyard and Winery
2:45-3:00 BREAK
3:00-3:45: Tasting of Commercial Wines Displaying Brettanomyces Terroir
3:45-4:00: Wrap-up