This seminar is designed to explore practical aspects of red wine color through notable industry and academic speakers. Attendees will learn about how humans perceive color, vineyard management tools for color, wine analysis and winery decision making.
James Harbertson, Washington State University, Tri-Cities
1:30 pm – 2:00 pm
Sensory Aspects of Color Hildegarde Heymann, University of California, Davis
2:00 pm – 2:20 pm
Role of Light and Temperature on Grape Color Sara Spayd, North Carolina State University, Raleigh
2:20 pm – 2:40 pm
Color from a Grower’s Perspective Russ Smithyman, Chateau Ste. Michelle Winery, Washington
2:40 pm – 3:00 pm
Methods for Measuring Wine Color James Harbertson, Washington State University, Tri-Cities
3:00 pm – 3:20 pm
Red Wine Quality Analysis and Decision Making from Phenolic Extractions Tondi Bolkan, Francis Ford Coppola Presents, California
Fungicides are some of the most important tools used by growers to manage disease development in vineyards around the world. Over time, however, continued use of many of these materials often leads to the development of resistance in local or regional populations of organisms, reducing the number of options available to the vineyard manager to control diseases that impact fruit quality, vine health and productivity.
Our three speakers will address how and why disease organisms develop resistance to certain types of fungicides, how to monitor the development of resistant mildew populations before they become problematic, and how growers can develop spray programs that help to sustain the use of effective fungicide materials.
Hans Walter-Peterson, Cornell Cooperative Extension, New York
1:30 pm – 1:45 pm
Resistance to DMI and QoI Fungicides: Experience with their Development and Management in New York Wayne Wilcox, Cornell University, New York
1:45 pm – 2:00 pm
Tracking Fungicide Resistance: Where, When and How Much is There Walter Mahaffee, USDA-ARS Horticulture Crops Research, Oregon
2:00 pm – 2:15 pm
Dual-Purpose Spray Program Design: Managing Mildew and Resistance Michelle Moyer, Washington State University, Prosser
Aging wine on yeast lees can have a significant impact on aroma and mouthfeel properties. These effects may be a direct consequence of the release of cellular components from yeast during the self-digestion process known as autolysis but these changes can also arise from the oxygen-consuming capacity of the yeast lees. This session will cover these aspects of lees aging and also offer a practical guide to managing lees in the winery.
Linda Bisson, University of California, Davis
1:30 pm – 1:50 pm
Oxygen Scavenging in Lees Jean-Michel Salmon, Institut National de Recherche Agronomique (INRA), France
1:50 pm – 2:10 pm
Mannoprotein Release into Lees and Impact of Mannoproteins on Wine Alan Bakalinsky, Oregon State University, Corvallis
2:10 pm – 2:30 pm
A Practical Guide to Managing Lees in the Cellar Nicolas Quille, Pacific Rim and Company, Oregon
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