New Understandings in Wine Oxidation Chemistry Symposium

Location: Hyatt Regency Bellevue

Wine oxidation has been an area of very active research for the last 15 years, with major advances in our understanding of the chemistry, as well as the application of that chemistry to wine production management.  Developments over the last 5 years have been most enlightening.  This one-day symposium will include the most important and productive research teams from around the world. The areas to be covered are 1) fundamental understanding of oxidation chemistry, and 2) the application of that new understanding to managing wine production for achieving desired results. Buffet lunch provided.

Symposium Organizing Committee:

Andrew Waterhouse, University of California, Davis
Maurizio Ugliano, University of Verona, Italy            
Paul Kilmartin, University of Auckland, New Zealand

Symposium Speakers and Topics:

Program is subject to change.
8:15 am – 8:30 am Introduction
Andrew Waterhouse, University of California, Davis
8:30 am – 9:00 am Fruit Oxidation during Harvest
Paul Kilmartin, University of Auckland, New Zealand
9:00 am – 9:30 am Review of Oxygen during Fermentation
Linda Bisson, University of California, Davis
9:30 am – 10:00 am The Effects of Oxygen on ”Reductive Aroma” Compounds during Fermentation, Remediation, and Postbottling
Marlize Bekker, The Australian Wine Research Institute, Australia
10:00 am – 10:30 am Break
Morning Coffee Break sponsored by Stavin
10:30 am – 11:00 am Redox Status and Wine Oxidation
John Danilewicz, Enology Consultant, United Kingdom
11:00 am – 11:30 am Formation of Oxidized Aroma in Wine
Vicente Ferreira, University of Zaragoza, Spain
11:30 am – Noon Rapid Fingerprinting Techniques for Management of Must and Wine Oxidation in the Winery
Maurizio Ugliano, University of Verona, Italy
Noon – 12:30 pm Questions & Answers
12:30 pm – 1:30 pm Lunch provided.
1:30 pm – 2:00 pm Practical Monitoring of Polyphenolics Oxidation
Christine Pascal, Nomacorc, France
Speaker sponsored by Nomacorc | Vinventions
2:00 pm – 2:30 pm New Developments in Red Wine MOx
Andrew Waterhouse, University of California, Davis
2:30 pm – 3:00 pm Use of MOx in Winemaking
Laurent Fargeton, Vivelys, France
3:00 pm – 3:30 pm Break
3:30 pm – 4:00 pm Protection of Wine against Oxidation: A New Natural Solution for Aging
Jean-Michel Salmon, Institut National de Recherche Agronomique (INRA), France
4:00 pm – 4:30 pm Oak and Wine Oxidation (cork and wood)
Alexandre Pons, University of Bordeaux, France
Speaker sponsored by Diam Bouchage and Seguin Moreau
4:30 pm – 5:00 pm New Insights Regarding the Role of Oxygen, Temperature, and Metals in Beverage Shelf-Life
Antonio Ferreira, Cork Supply, Portugal
Speaker sponsored by Cork Supply USA
5:00 pm – 5:30 pm Questions & Answers