On Campus Event Archive

Adaptive Winemaking - Getting the Most Out of Your Site

WineFlavor 101D: Adaptive Winemaking - Getting the Most Out of Your Site
July 28, 2017 at the Robert Mondavi Institute in the Silverado Sensory Theater


8:30am-9:00: Registration and Coffee/Pastries

9:00-9:10: Welcome: Anita Oberholster, Extension Specialist in Enology, UCD
Viticulture & Enology

9:10-9:50: Alternative Varietals: Making Best Use of Your Site: Lindsay Jordan, formerly
UCCE Viticulture Farm Advisor, Madera, Merced and Mariposa Counties

9:50-10:00: Break

Recognizing Non‐Microbial Taints

Wine Flavor 101C: Recognizing Non‐Microbial Taints
May 18, 2017


8:30am‐9:00: Registration and Continental Breakfast

9:00‐9:10: Welcome: Linda Bisson, Professor, Viticulture & Enology, UC Davis

AM session: Taints Arising in the Vineyard

9:10‐9:30: Vegetal and Green Taints: Linda Bisson

9:30‐9:40: Pour Vegetal‐Taint Wines

9:40‐9:55: Tasting of Vegetal Wines

9:55‐10:10: Evaluation of Green Characters as Tubed Aroma Standards

10:10‐10:25: Break

Current Issues in Harvest Logistics

Current Issues in Harvest Logistics
April 20, 2017 at the UC Davis Conference Center


8:30 – 9:00: Registration and Continental Breakfast

9:00 – 9:40: Current Developments in Crop Forecasting: S. Kaan Kurtural, Extension
Specialist in Viticulture, UC Davis

9:40 – 10:20: Terrain and Water‐Status Modeling in Vineyards: Luca Brillante, Post‐
Doctoral Scholar, Dept of Viticulture & Enology, UC Davis

10:20 ‐ 10:35: BREAK

Optimizing Mouthfeel and Flavor: Tannins, Phenolics and Wine Quality

Optimizing Mouthfeel and Flavor: Tannins, Phenolics and Wine Quality
Wednesday, March 22, 2017


8:30-9:00: Registration and Continental Breakfast

9:00-9:10: Welcome: David Block, Professor & Department Chair, Dept of Viticulture & Enology, UC Davis

9:10-9:50: Retrospective and Prospective Issues with Phenolic Compounds: Doug Adams, Professor Emeritus, Dept of Viticulture & Enology, UC Davis

9:50-10:30: The MOX Tipping-point May Not Be What You Think: Andrew Waterhouse,
Professor, Dept of Viticulture & Enology, UC Davis

All about Oak

Wine Flavor 101B: All about Oak
February 10, 2017


8:30-9:00: Registration and Continental Breakfast

9:00-9:10: Welcome: Anita Oberholster, Extension Specialist in Enology, Dept of
Viticulture & Enology, U C Davis

9:10-9:50: Composition of Untoasted Oak and Modifications during the Toasting
Process - Tom Collins, Professor, Washington State University, Tri-Cities Wine Science
Center

9:50-10:20: Evaluation of Oak Aromas and SENSORY: Linda Bisson, Professor, Dept of
Viticulture & Enology, U C Davis

Recognizing Taints of Microbial Origin

Wine Flavor 101A: Recognizing Taints of Microbial Origin
January 18, 2017

8:30‐9:00: Registration and Continental Breakfast

9:00‐9:10: Welcome: Linda Bisson, Professor, Dept of Viticulture & Enology, UC Davis

AM session: Taints Produced by Saccharomyces

9:10‐9:40: Ester Taints: Linda Bisson

9:40‐10:05: Pour and Evaluate Ester Taints: Linda Bisson

10:05‐10:30: Acid, Aldehyde and Higher Alcohol Taints: Linda Bisson

10:30‐10:55: Pour and Evaluate Aldehyde and Alcohol Taints: Linda Bisson