On Campus Event Archive

8:30‐9:00: Registration and Coffee

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

9:10‐10:00: Everything You Ever Wanted to Know about Bottling but Were Afraid to Ask – Zoran Ljepović , Independent Consultant

10:00‐10:15 BREAK (split into 2 groups – Oxygen presentation & mobile bottling line)

AND

10:45 – 11:00 BREAK (groups switch from Oxygen presentation to Bottling line demo)

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

April 18, 2019

Elizabeth Tomasino, Professor, Oregon State University, Food Science and Technology
Understanding Sensory Perception of Wine
Recorded: 2/21/2019 9:10:00 AM

Wine Flavor 101: Microbial Terroir – Science and Practice

Linda Bisson, Professor Emeritus, Dept. of Viticulture & Enology, UC Davis

What We Know Now: Three Decades of Yeast Research on Fermentation Management
Recorded: 1/9/2019 9:10:00 AM
Duration: 00:45:27

Lucy Joseph, Dept. of Viticulture & Enology, UC Davis

Fee:  $225.00
To register: https://ucanr.edu/survey/survey.cfm?surveynumber=25523
Questions?  Contact Kay Bogart at klbogart@ucdavis.edu or 530-754-9876 or
Karen Block at klblock@ucdavis.edu or 530-752-5766

9:00‐9:10: Welcome: Anita Oberholster, UCCE Specialist in Enology, UC Davis

9:10‐9:40: Microbial Assessment of Fruit, Must and Juice: Vidhya Ramakrishnan, CEO, Ferminkasi Inc., and Former Laboratory Manager for Dr Bisson

9:40‐10:25: Stuck Fermentations and the Role of Juice Nutrients: Linda Bisson, Emerita Professor, Dept of Viticulture & Enology, UC Davis

10:25‐10:40: Break

10:40‐11:10: How to Manage a Winery Laboratory and What to Measure: Paul Huckaba, Analytical Laboratory Manager, Bronco Wine Company

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

9:00-9:50: Red Wine Quality Parameters: Link between Red Wine Composition and Quality: Anita Oberholster, Extension Specialist in Enology, Dept of Viticulture & Enology, UC Davis

9:50-10:35: The Influence of Cap Management and Fermentation Temperature: David Block, Department Chair and Professor, Dept of Viticulture & Enology, UC Davis

10:35-10:50: Break

10:50-11:15: Tasting

WineFlavor 101B: From Vineyard Practices to Wine Composition

James Kennedy, President, Polyphenolics & Canandaigua Concentrate, Divisions of Constellation Brands Inc

Impact of Vineyard Practices on Grape and Wine Composition

Recorded: 4/20/2018 9:15:00 AM

Duration: 1:07:24

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

9:00: Welcome ‐ David Block, Chair and Professor, Dept of Viticulture & Enology, UC Davis

9:10: The Bisson Retirement: What Have We Witnessed over These Years? ‐ Charles Edwards, Professor, Washington State University

9:40: Discovery of HXT Family, Regulation and Impact on Wine Fermentation ‐ Jim Brown, Senior Director of Science, Agriculture & Natural Resources at UCD Extension