VASCM: FW: WineFlavor 101C: The Impact of Phenolic Management on Wine Style Options

[Ed Muns]

FYI ...
 
Regards,
Ed
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Ed Muns
Muns Vineyard - www.munsvineyard.com
Facebook -  <http://www.facebook.com/munsvineyard>
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  _____  

From: vensource-request at ucdavis.edu [mailto:vensource-request at ucdavis.edu]
On Behalf Of Kay Bogart
Sent: Monday, January 14, 2013 11:19 AM
To: vensource at ucdavis.edu
Subject: WineFlavor 101C: The Impact of Phenolic Management on Wine Style
Options



Save the Date:  Friday February 15, 2013
Where: Freeborn Hall on the North Quad at UC Davis

Time: 9:00am to 4:00pm

Registration details are below.

 

VENSource is continuing the 2012-13 series of the hugely-popular Wine Flavor
101 seminars, with a day of discussion and evaluation of the impact of
phenolic management as a stylistic tool during wine fermentation and
production. We're acting on your suggestions:  you asked us to present a
more in-depth discussion of how to understand and manage the class of
compounds in wine that determine much of what is described as "wine
quality": its color and mouthfeel  properties.  So our experts (take a look
at the speakers, below) will discuss bitterness and astringency, phenolic
ripening, and phenolic management in the vineyard and winery. Our panel of
winemakers will discuss how they use both chemistry and sensory evaluation
of phenolics to drive stylistic decisions.  The agenda is below.

Remember, these WineFlavor 101 classes are unique, and especially valuable,
because of the personal nature of the information that is presented; our
speakers/panelists introduce a topic and discuss how the impact characters
are expressed in the wine, then the attendees are able to personally
evaluate wines, in special tastings, that exhibit the characters discussed
in the lecture.   We encourage audience participation, so bring your ideas
and questions for discussion.  

NOTE: These classes are targeted specifically to wine and winegrape industry
professionals and, as such, are technical in nature.  Register early, as
these classes have been very popular and often sell out before the event
date.

2012-13 Wine Flavor 101C:  The Impact of Phenolic Management on Wine Style
Options

9:00-9:05:                      Welcome: Anita Oberholster, Extension
Specialist in Enology, UC Davis, Vit & Enology

9:05-9:50:                    Overview of Phenolics in Wine: Bitterness
versus Astringency and Mouthfeel

                                   Presenter: Ann Noble, retired, UC Davis,
Vit & Enology

9:50-10:05                     Break

10:05-10:30:                  Tasting: Bitterness and Astringency Standards

10:30-11:15:                  Review of Phenolics in Grapes and Optimizing
Their Extraction into Wine   

Presenter: Doug Adams, UC Davis, Vit & Enology 

11:15-12:00                   Winemaker Panel: Phenolic Management Tools in
the Winery                   

12:00-1:00:                    LUNCH

1:00-1:45:                      Phenolic Assays: What Do the Numbers Mean?  

Presenter: Jim Kennedy, CSU Fresno, Professor and Chair, Vit & Enology, and
Director, Vit & Enology Research Center  

1:45-2:30:                      Phenolic Management in the Winery: Review of
Current Research   

Presenter: Anita Oberholster

2:30-2:45                       Break

2:45-3:15:                      Tasting: Flight 1: Commercial Tannin
Additions          

3:15-3:45:                                    Flight 2: Oak Alternatives and
Micro-ox

3:45-4:00:                      Final comments and adjournment 

 

REGISTRATION INFORMATION:

Cost:  $200.00, includes continental breakfast, lunch and all tastings

To register by CREDIT CARD, see
<https://ucanr.edu/survey/survey.cfm?surveynumber=9958>
https://ucanr.edu/survey/survey.cfm?surveynumber=9958

To register by CHECK, see
http://wineserver.ucdavis.edu/content.php?category=VENSource
<http://wineserver.ucdavis.edu/content.php?category=VENSource&id=989>
&id=989

A map of Freeborn Hall and nearby parking is here:
<http://campusmap.ucdavis.edu/> http://campusmap.ucdavis.edu/: choose
Freeborn Hall from the drop-down menu to the left.
Or, on Google Maps:
<http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Howard+Way,+Dav
is,+CA&aq=&sll=38.544071,-121.750227&sspn=0.008375,0.013797&ie=UTF8&hq=&hnea
r=Howard+Way,+Davis,+Yolo,+California+95616&z=16>
http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Howard+Way,+Davi
s,+CA&aq=&sll=38.544071,-121.750227&sspn=0.008375,0.013797&ie=UTF8&hq=&hnear
=Howard+Way,+Davis,+Yolo,+California+95616&z=16  Freeborn Hall is at the
south end of Howard Way
For questions, don't hesitate to contact me.

 

Keeping you informed.......

 

Kay Bogart

Program Director

VENSource - Your Source for Grape and Wine Information

Department of Viticulture & Enology

University of California

595 Hilgard Lane, Davis, CA 95616

(530) 754-9876