UC Davis: Fermentation Readiness Program

by Jul 2, 2019Education

Date: Monday, July 29, 2019

What:  18-19 Fermentation Readiness: Harvest Decisions from the Vineyard to the Winery

Where: The Robert Mondavi Institute Sensory Theater, 392 Old Davis Road, Davis, CA 95616

When: 9:00am to 2:10pm

Fee: $175.00

On Monday, July 29, UC Davis V&E Extension will host an On-Campus Fermentation Readiness program in the Sensory Theater at The Robert Mondavi Institute for Wine and Food Science. It will  cover harvest and fermentation decisions from the vineyard to the winery. Presentations will include vineyard decisions, getting your winery ready for harvest and how, when and what to measure in the winery laboratory. Additionally, smart fermentation decisions will be discussed such as yeast choices, nutritional requirements and the use of SO2. Knowing potential issues and taking proactive steps to prevent these are important. However, sometimes even with the best planning, you may have arrested fermentations or reductive problems. The latest research on why this happens and what to do will be shared. And lastly, nothing can replace good cleaning and sanitation practices, especially during harvest.

The agenda, which will change slightly before the program date, is here:

18-19 Fermentation Readiness: Harvest Decisions from the Vineyard to the Winery

9:00-9:10: Welcome;  Anita Oberholster, UCCE Specialist in Enology,  UC Davis Viticulture & Enology

9:10-9:40: Critical Harvest Decisions: Lise Asimont, Viticulturist, Cakebread Cellars

9:40-10:10: Planning for Harvest in the Winery: Leticia Chacon-Rodriguez, Winemaker, UC Davis Viticulture & Enology

10:10-10:40: Winery Laboratory Decisions: Patricia Howe, Post-doctoral Fellow, UC Davis Viticulture & Enology

10:40-11:00: BREAK

11:00-11:30: Optimizing Cleaning and Sanitation; SOP’s in the Winery: Anita Oberholster

11:30-12:00: Smart Fermentations; Overview of Critical Decisions: Linda Bisson, Professor Emeritus, UC Davis Viticulture & Enology

12:00-1:00: LUNCH and tour of the Teaching & Research Winery and grounds for those who are interested

1:00-1:30: Smart Fermentation Decisions, Part 2; Tools of Prediction and Prevention: TBD

1:30-2:00: Preparing for the Unexpected: Anita Oberholster

2:00-2:10 Final Comments and Adjournment

REGISTRATION INFORMATION:

Cost:  $175.00 includes continental breakfast, lunch and all handouts

To register:  Fermentation Readiness: Harvest Decisions from the Vineyard to the Winery

For any questions, don’t hesitate to contact me.

 

Kay Bogart

Program Director

V&E Extension – Your Source for Grape and Wine Information

Department of Viticulture & Enology

University of California

595 Hilgard Lane  2148 RMI North

Davis, CA 95617

530-754-9876

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