Winemaking Track - Session Detail

Session

Sensory and Aromas
Winemaking Technical Exhibits Tours

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.

Tour Leader:
Torey Arvik, Whole Vines Products, California

Session

Sensorial y aromas
Tour en español de enologia

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.

Detalles del tour disponibles pronto. Por favor, vuelva.

Lider del Tour:
Maria Cortez, Trinchero Family Estates, California

Session

Cabernet Sauvignon at All Price Points
Joint Grapegrowing & Winemaking Breakout Session

This session will focus on the mechanics of making Cabernet Sauvignon, from the vineyard practices to the winemaking process, within all price points.

Speakers: 
Craig Ledbetter, Vino Farms, California
Additional speakers to be confirmed.

Session

Red, White and Sparkling: Optimizing Wine Aromas from Harvest to Bottle
Winemaking Breakout Session

This session considers factors in viticulture, harvest, fermentation, finishing and bottling of general wine categories. Speakers will focus on optimization of style and the various tools they use to guide the process, including all aspects of wine technology, such as harvest condition, pre-fermentation treatments, fermentation temperature and oxygen management, use of specialized yeast or enzymes and oak or tannin additives. 

Moderator:
Gavin Sacks, Cornell University, New York

Speakers:
​Adam Lee, Siduri Wines, California
Additional speakers to be confirmed.

Session

Red Wine: Color and Tannin Development and Management
Winemaking Breakout Session

This session is designed to briefly explore the basics of color and tannin development in the grapes and wine. The session features academics and winemakers with a pragmatic eye looking for practical solutions.

Moderator:
James Harbertson, Washington State University, Washington

Speakers:
Markus Keller, Washington State University, Washington
Elizabeth Vianna, Chimney Rock, California
Juan Munoz-Oca, Columbia Crest, Washington
Michael Terrien, Terrien Wines, California
Caroline Merrell, Washington State University, Washington

Session

Prácticas de viñedo para optimizar la composición fenólica
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 tipo y concentración de compuestos fenólicos en uvas tintas están asociados con la calidad del vino, ya que son responsables del color y varias características sensoriales. La composición fenólica se ve muy afectada por las prácticas del viñedo y el tipo de tecnología utilizada durante la elaboración del vino. En esta sesión, los presentadores se centrarán en el impacto del riego y la luz en la composición de la fruta y proporcionarán información práctica para ajustar las prácticas de cultivo en los viñedos.

Moderador:
Cecilia Aguero, University of California, Davis

Ponentes:
Federico Casassa, Cal Poly, University of California, Davis
Johann Martínez-Lüscher, University of California, Davis

Session

Vineyard Practices to Optimize Phenolic Composition
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.

The quality and concentration of phenolic compounds in red grapes are associated with wine quality since they are responsible for color, sensory and mouthful characteristics.  Phenolic composition is highly affected by vineyard practices and the type of technology used during winemaking.  In this session speakers will focus on the impact of irrigation and light on fruit composition and will provide practical information for adjusting vineyard growing practices.

Moderator:
Cecilia Aguero, University of California, Davis

Speakers:
Federico Casassa, Cal Poly, University of California, Davis
Johann Martínez-Lüscher, University of California, Davis

Session

FSMA a Year Later: Implementation and Compliance on the Ground
Winemaking Breakout Session

Whether you are a winemaker, a grapegrower, or both, the Food Safety Modernization Act (FSMA) applies to your business.  Come learn how to keep up with this large body of legislation, and hear about best practices for compliance.  Find out about the latest FSMA developments for vineyards and wineries alike.

Session

Winemaking Technical Exhibits Tour 2018
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.

Session details available soon. Please check back.

Session

Tour en español de enología 2018
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.

Detalles del tour disponibles pronto. Por favor, vuelva.

Session

Wildfires and Wine: Loss Prevention, Mitigation and Management
Winemaking Breakout Session

The 2017 Harvest season was particularly harrowing for wildfires around the globe.  From Spain to Washington State to California’s North Coast, a record number of growers and vintners worldwide were impacted by fire and its potential effects.  Our panel of experts will share current research, best practices and their own experience as they relate how they survived wildfires in their regions and coped with potential after-effects.  

Moderator:
Jim Harbertson, University of Washington, Washington

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