Winemaking Track - Session Detail

Session

Exploring How Vineyard and Cellar Practices Impact Sauvignon blanc Style
Joint Grapegrowing & Winemaking Breakout Session

Sauvignon blanc is a hot variety in the international marketplace and one that can be made in dramatically different styles depending on vinicultural and winemaking practices. Join our international panel of experts as they share their secrets for crafting Sauvignon blanc from vine to bottle.

Moderator:
John Thorngate, Constellation Brands, Inc., California

Session

Not Your Ordinary Yeast: Using Innovated Strains and Fermentation Techniques to Increase Wine Quality and Drive Wine Styles
Winemaking Breakout Session

Yeast are being appreciated for bringing more to wine than just ethanol. Specialty strains, both Saccharomyces cerevisiae and non-Saccharomyces, are being used to release aromatics, enhance mouthfeel, and protect color. Natural selection and breeding techniques allow yeast to naturally impact wine compounds like malic acid, pectin, H2S, and SO2. The world of yeast is truly exciting and is allowing winemakers to craft wines for today’s consumers.

Moderator:
Nichola Hall, Scott Laboratories, California

Speakers:
Nova Cadamatre, Constellation Brands Inc., New York
Paola Domizio, University of Florence, Italy​
Boyd Morrison, E & J Gallo Winery, California
David Rosenthal, Ste. Michelle Wine Estates, Washington

Session

Eggs, Uprights, Puncheons, and More: Making Your Best Wine in Unusual Containers
Winemaking Breakout Session

Curious about concrete tanks but not sure what they’d bring to your winemaking style? Wondering if oak uprights, amphorae, and other unusual fermentation vessels deliver better quality or are only a marketing gimmick? In this panel, winemakers share best practices and the real results they’ve obtained from fermenting and aging in creative containers. 

Moderator:
Alison Crowe, Plata Wine Partners., California

Speakers:
Barry Gnekow, Consultant Winemaker, California 
Jean Hoefliger, Alpha Omega Winery, California
Brent Trela, Qvevri Project, TX and Alert Aesthetics, Washington

Session

El arte de encontrar el balance ideal de un vino
Sesión en español de enología

(Sesión presentada en español)
Esta sesión se basa en asistencia en una sesión de enología o de viticultura (10:45 am – 12:00 pm) y una sesión general en espanõl (9:00am – 10:30am). Tiene que asistir a dos de las tres sesiones para recibir un certificado. Un certificado de asistencia será enviado por correo después de la conferencia.

El vino es una bebida compleja y la impresión que deja en nuestro paladar depende de múltiples variables: composición aromática, contenido de alcohol, acidez, perfil tánico, azúcar residual, gas carbónico, temperatura y hasta nuestro estado de ánimo. Antes de embotellar un vino el enólogo o enóloga tiene una última oportunidad para tratar de lograr el mejor equilibrio posible, haciendo pequeños ajustes a algunas de estas variables. Se discutirá como el contenido de alcohol, acidez, taninos azúcar y gas carbónico afectan la experiencia sensorial. Se presentará una metodología de planeación y preparación de pruebas para definir como una mezcla base puede ajustarse para tener un equilibrio gustativo más agradable. Dirigiremos degustaciones para que los asistentes puedan experimentar este proceso.

Moderador:
Leticia Chacón-Rodríguez, Safe Harbor Wines, California

Ponentes:
Adolfo Alarcon, Trinchero Family Estates, California
Federico Casassa, California Polytechnic State University, California

Session

The Art of Finding a Wine’s Ideal Balance (Sweet Spot)
Winemaking Session in Spanish

(Session presented in Spanish)
This Track is based on attending a winemaking OR a grapegrowing session (10:45 am – Noon) AND the general session (9:00 am – 10:30 am). You must complete two of the three sessions to qualify for the certificate. A certificate of completion will be mailed after the conference.

Wine is a complex beverage and the impression it makes in our palate depends on multiple variables: aromatic composition, alcohol content, acidity, tannin profile, residual sugar, carbon dioxide, temperature, and even our mood. Before a wine is bottled, a winemaker has one last opportunity to try to achieve the best possible balance by making small adjustments to some of these variables. How alcohol, acid, tannin, sugar, and carbon dioxide contents affect our sensory experience will be discussed. A methodology to set up trials to find out how a base blend can be adjusted to have a more pleasant sensory balance will be presented. Guided wine tastings will allow the attendees to experience this process.

Moderator:
Leticia Chacón-Rodríguez, Safe Harbor Wines, California

Speakers:
Adolfo Alarcon, Trinchero Family Estates, California
Federico Casassa, California Polytechnic State University, California

Session

FSMA – Food Safety Modernization Act
Winemaking Breakout Session

The FDA calls the Food Safety Modernization Act (FSMA) “…the most sweeping reform of our food safety laws in more than 70 years.”  This large body of legislation applies to both Enology and Viticulture operations.  Come find out how your business is affected by FSMA, what you need to do to comply with it, what sort of records you need to keep, and when the provisions of FSMA go into (or went into) effect for your company. 

Session

Cooperage Alternatives
Winemaking Technical Exhibits Tour

Space is limited to 25 attendees per tour. Registration for tours will be onsite only, located in the designated room from where tours will start, 30 minutes before each tour begins. Enrollment onsite is on a first-come, first-served basis. However, only two representatives per company may enroll in the same tour. Selecting a tour during the registration process does not guarantee enrollment. You must be one of the first 25 attendees to show up in the designated room on-site for each tour.

During this tour we will learn the most recent technologies applied on cooperage alternatives. Some of these include infrared scanning, the utilization of different shapes, technology to increase reproducibility, among others. Cooperage alternatives have been applied throughout the industry with great success, and application continues increasing. Each selected provider will explain their newest technologies and the impact on their oak alternatives.

Tour Leader:
Chik Brenneman, University of California, Davis

Session

Alternativas de tonelería
Tour en español de enología

El cupo es limitado a 25 personas por tour. El registro a los tours se realizara únicamente en el lugar, en un salón designado, donde se iniciaran los tours. Regristrarse a los tours 30 minutes antes que de empiezen. Se dará el lugar a las primeras personas que se registren. Sin embargo, solo dos personas de la misma empresa podrán inscribirse al mismo tour. El hecho de seleccionar un tour durante su registro no garantiza su lugar. Usted debe ser uno de los primeros 25 asistentes en llegar al lugar de inicio de cada tour.

Durante este tour conoceremos las tecnologías mas recientes utilizadas en la tonelería alternativa. Algunas de ellas incluyen el barrido con infrarrojo, uso de diferentes formas geométricas, tecnología para incrementar la reproducibilidad, entre otras. La tonelería alternativa se ha utilizado en toda la industria con gran éxito y su uso ha aumentado. Cada proveedor seleccionado explicará sus tecnologías mas recientes y el impacto de éstas en sus tonelerías alternativas de roble.

Líder del tour:
Maria Cortez, Trinchero Family Estates, California   

Session

Beyond the Bottle: Packaging Innovations for Winemakers
Winemaking Breakout Session

As packaging technology continues to develop and expand, more vintners are exploring new and unique ways to bring wines to market. Join us for a panel discussion on these new packages and the winemaking techniques employed when these innovative containers are used.

Moderator:
Pat Howe, Constellation Brands Inc., California

Speakers:
Tondi Bolkan, Francis Ford Coppola Presents, California
Neil Collins, Tablas Creek, California
Erik Martella, Mission Bell Winery, California

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