Wine Flavor 101D: Practical Color and Tannin Management Strategies
Thursday, June 9, 2016 at the UC Davis Conference Center
8:30 - 9:00 - Registration and Continental Breakfast
9:00 - 9:10 - Welcome: Anita Oberholster, Extension Specialist in Enology, Dept of Viticulture & Enology, UC Davis
9:10 - 9:50 – Review of Color and Tannin Management Strategies in the Vineyard: Jim
Kennedy, Vice President, Polyphenolics, Inc and Adjunct Professor, Dept of Viticulture &
Enology, UC Davis
9:50 -10:30 – Winegrower Panel: Color and Tannin Management in the Vineyard: Winegrower
Panel: Color and Tannin Management in the Vineyard: Moderator, Jim Kennedy; Aimee Baker, Opus One Winery; Mike Cleary, E&J Gallo; Oren Kaye, Constellation Brands
10:30 - 10:45 - BREAK
10:45 - 11:30 - Color and Tannin Management in the Winery: Sensory Impacts: Anita
Oberholster
11:30 - 12:00 - Impact of Extended Maceration on Flavor: Tasting: Anita Oberholster
12:00 – 1:00 – LUNCH
1:00 – 1:30 - Impact of Cold Soak Duration on Flavor: Tasting: Anita Oberholster
1:30 – 2:00 - Five Years and 25,000 Samples Later...What Have We Learned from Phenolics Profiling: Scott McLeod, WineXRay
2:00 – 2:15 - BREAK
2:15 – 3:15 - Winemaker Panel and Tasting: Color and Tannin Management in the Winery: Moderator, Anita Oberholster; Evan Schiff, Francis Ford Coppola Winery; Adam Popp, O’Neill Vintners; Steve Peck, J Lohr Vineyards and Winery; Greg LaFollette, LaFollette Wines and Alquimista Cellars
3:15 – 3:25 - Wrap-up and Closing Comments: Anita Oberholster