May 16, 2019
9:00‐9:10: Welcome: Anita Oberholster, CE Specialist in Enology, Dept of Viticulture & Enology, UC Davis
9:10‐9:40: Overview of the Impact of Fermentation to Stabilization Decisions on Wine Composition: Anita Oberholster,
9:40‐10:20: Understanding and Managing the Impact of Non‐Saccharomyces Yeast on Wine Quality: Ben Montpetit, Professor, Dept of Viticulture & Enology, UC Davis
10:20‐10:35: Break
10:35‐11:00: TASTING: Lake County Sauvignon Blanc Yeast Trial
11:00‐11:10: Break
11:10‐12:00: Winemaker Panel: Yeast Nutrient Options: David Ramey, Proprietor, Ramey Wine Cellars; Jillian Johnson, Proprietor, Onesta Wines; Tondi Bolkan, Winemaker, Francis Ford Coppola Winery; Signe Zoller, Zoller Wine Consulting
12:00‐1:00: LUNCH
1:00‐1:30: Impact of Wine Fermentation Vessel on Wine Composition: Konrad Miller, Dept of Viticulture & Enology, UC Davis
1:30‐2:00: Wine Stability and Its Complexities: Ron Ronnebaum, Professor, Dept of Viticulture & Enology, UC Davis
2:00‐2:30 Filtration Options and Impacts: David Block, Professor, Dept of Viticulture & Enology, UC Davis
2:30‐2:45: Break
2:45‐3:30: Winemaker Panel, Wine Vessel Option: Nova Cadamatre, MW, Senior Director of Winemaking, Robert Mondavi Winery, Rebekah Wineburg, Winemaker, Quintessa
3:30‐3:35: Closing Remarks: Anita Oberholster