On Campus Event Archive

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

8:00am – 8:30am              Registration - Coffee and Pastries        

8:30                        Introductory Remarks: Anita Oberholster

AGENDA
8:30 a.m. Coffee and Registration

9:00 Overview of Closure Issues - Linda Bisson, Viticulture & Enology, UCDavis

9:15 Natural Cork: An Industry Perspective - Peter Weber, Cork Quality Council

10:00 Break

10:15 Screw Caps: Innovation and Options - Tim Keller, VinPerfect

11:00 Tasting: Tim Keller

11:30 Synthetic Closures: Practical Solutions - Maurizio Ugliano, Nomacorc USA

8:30am: Registration

9:00- 9:05: Welcome: Linda Bisson, Department of Viticulture & Enology, UC Davis

9:05-9:35: Survey of Oak Use in Winemaking: Andrew Waterhouse, Department of
Viticulture & Enology, UC Davis

9:35-10:10: Impact of Oak on Wine Composition and Chemistry: Anita Oberholster,
Department of Viticulture & Enology, UC Davis

10:10-10:20: BREAK

10:30-10:45: Tasting of Oak Compound Spiked Wines: Anita Oberholster, Andy Waterhouse,
Linda Bisson

8:00AM: Coffee and Registration

9:00: Welcome and Overview of Program: Linda Bisson, Viticulture & Enology, UC Davis

9:10: Winemaking Decisions and Wine Composition Overview: Linda Bisson

9:40: Pressing and Impact of Pressing Decisions: Roger Boulton, Viticulture & Enology, UC Davis

10:15: BREAK

10:30: Chardonnay Press Fractions Trial: Linda Bisson

10:45: Tasting: Chardonnay Press Fractions

8:30-9:00 Coffee and Registration

9:00-9:10 Welcome and Overview of Program: Linda Bisson, Viticulture & Enology, UC Davis

9:10-10:00 Vineyard Cultural Practices: The Biggest Bang for Your Buck: Nick Dokoozlian, E&J Gallo

10:00-10:15 Impact of Leaf-Pull in Sauvignon blanc: Laura Gorton, Trinchero Family Estates

10:15-10:30 BREAK

10:30-10:45 Tasting: Leaf-Pull trials

11-12 Wine Flavor 101D: Impact of Vineyard Management Practices on Wine Composition

Just click on the link provided for each speaker to view their presentation.  There are more program (Mediasite) hints at the bottom of this page.

Title: Nick Dokoozlian, E & J Gallo

Description: Vineyard Cultural Practices: The Biggest Bang for Your Buck

Date: 5/10/2012

Time: 9:10 AM

Duration: 0:58

8:30-8:55 Coffee and Registration

8:55-9:00 Welcome and Overview of Program: Anita Oberholster, Viticulture & Enology, UC Davis

9:00-9:40 New Techniques for Population and Strain Profiling: Nick Bokulich, Viticulture & Enology, UC Davis

9:40-10:30 Winery Microbial Analyses: Practical Applications: Linda Bisson, Viticulture & Enology, UC Davis

10:30-10:45 BREAK 

8:00am: Coffee and Registration

9:00: Welcome and Overview: Linda Bisson, Viticulture & Enology, UC Davis

9:15: Introduction to Native Fermentations: Linda Bisson

10:00: BREAK

10:15: Tasting: Impact of SO2 on Native Fermentations

10:45: BREAK

11:00 Tasting: Impact of pH on Native Fermentations

11:30: Impact of ML Strain on Wine Composition: Lucy Joseph, V&E, UCD

Noon: LUNCH

AGENDA

9:00am             Coffee and Registration

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