Next Generation of Wine Microbes and Wine Microbiological Techniques to Meet Today’s Winemaking Goals
Industry Seminar – Winemaking

From new strains of Saccharomyces to non-Saccharomyces yeast, there are more choices than ever for making wines in your own unique style.  This session will cover the techniques used to produce new strains of Saccharomyces, what non-traditional yeasts can contribute to wines, and methods to help you analyze what is going on in your fermentations.

Location: Portland Marriott Downtown Waterfront Hotel


C.M. Lucy Joseph, University of California, Davis


1:30 pm – 1:50 pm What non-Saccharomyces Yeasts Can Bring to your Wines
Paola Domizio, University of California, Davis and Università degli Studi di Firenze, Italy
1:50 pm – 2:10 pm Cross Breeding and other Techniques for the Development of Organisms to Meet Today’s Winemaking goals
John Husnik, Renaissance Yeast Inc., Canada
2:10 pm – 2:30 pm Past, Present and Future of Wine Microbiological Analysis
Torey Arvik, Sonomaceuticals, California