Enology – General Enology/Fermentation Session
Research Reports

Location: Portland Marriott Downtown Waterfront Hotel


Chik Brenneman, University of California, Davis


8:15 am – 8:30 am Pressing under Inert Gas – Impact on Chemical and Sensory Characteristics of Sauvignon blanc and Riesling
Dominik Durner, DLR Rheinpfalz, Germany
8:30 am – 8:45 am Role of Nutritional Deficiencies, Oxidative Stress, and Insufficient Sulfur Dioxide Levels in Sluggish Fermentations
Vidhya Ramakrishnan, University of California, Davis
8:45 am – 9:00 am Investigation of Pump-over Frequency and Volume on Fermentation and Phenolic Composition of Cabernet Sauvignon
David Block, University of California, Davis
9:00 am – 9:15 am Effect of Spontaneous and Inoculated Yeast Populations on Chemical and Sensory Profiles of Pinot noir and Chardonnay
Marissa Neuner, University of British Columbia, Canada
9:15 am – 9:30 am Q&A