Climate Change Symposium: Part 2 Enology

This symposium will provide a comprehensive review of how climate change impacts the grape and wine industry. Topics will include four primary areas of interest, including a review of how changing conditions impact fruit and wine composition, adapting to change in wine composition using microbiological strategies, sensory impacts, and managing winery resources sustainably. Presentations will address the concerns for enology in both cool, warm, dry and humid areas of the world. Scientists from across the United States and internationally will provide a balance of theoretical and applied research. The event features a keynote presentation during lunch and an afternoon tasting.

Please join us for a one-day symposium on enology in 2023 which is a follow-up symposium on viticulture impacts in 2022.

Organized by ASEV Technical Program Committee


Program is subject to change.

Changing Conditions – Physiology and Cultural Practices

7:50 am – 8:10 am Welcome and Introduction to the Symposium
Keith Striegler, E. & J. Gallo Winery, California
Jim Harbertson, Washington State University, Tri-Cities
8:00 am – 8:45 am Nick Dokoozlian, E. & J. Gallo Winery, California

Changing Conditions – ​Fruit and Wine Composition Part I

8:45 am – 9:30 am Anita Oberholster, University of California, Davis
9:30 am – 10:15 am Veronique Chenyier, Inrae Montpellier, France
10:15 am – 10:30 am Break

Changing Conditions – Fruit and Wine Composition Part II Aromas

10:30 am – 11:15 am Alexandre Pons, University of Bordeaux, France
11:15 am – Noon Tom Collins, Washington State University, Tri-Cities

Keynote Luncheon

12:30 pm – 1:20 pm Monika Christmann, Geiseheim University, Germany
(includes boxed lunch)

Adapting to Changing Wine Composition Using Microbiological Means

James Osborne
, Oregon State University, Corvallis
1:30 pm – 2:15 pm Jessica Noble, Lallemand Oenologie
2:15 pm – 3:00 pm Cristian Varela, Australian Wine Institute
3:00 pm – 3:15 pm Break

Understanding How Climate Change Impacts Sensorial Aspects Of Wine

3:15 pm – 4:15 pm Federico Casassa, California Polytechnic State University, San Luis Obispo
Jim Harbertson, Washington State University, Tri-Cities 

Managing Winery Resources Sustainably

4:15 pm – 5:00 pm Panel:
Steve Peck, J. Lohr Vineyards & Wines, California
Will Drayton, Treasury Wine Estates, California

Wrap of Symposium

5:00 pm – 5:15 pm Jim Harbertson, Washington State University, Tri-Cities