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by Curtis Phillips | April 10, 2013 | 1:27 PM

A quick reminder that the UCD Extension is offering another of their excellent Wine Flavor 101 symposia on April 18, 2013. This one will focus on Oxygen in Wine:

2012-13 WineFlavor 101D: Oxygen in Wine
Save the Date: Thursday April 18, 2013
Where: Freeborn Hall on the North Quad at UC Davis
Time: 9:00am to 4:00pm
Registration details are below.

We are quickly closing in on the actual date for our 2012-13 WineFlavor101D: Oxygen in Wine class to be held Thursday, April 18, 2013 at Freeborn Hall on the UC Davis campus. There are a few spaces available today, but last-minute registrations are usually pretty heavy, so you’re encouraged to check the registration website below to see if there is still room when you receive this notice. We always keep a waiting list, so if you’re already registered and have to cancel, please give us enough time to allow someone else to have your tasting space. If you attempt to register after the class is filled (the reg site will inform you if the class is filled), we can put you on our waiting list; just call me for information. The details are below:

8:30- 9:00am – Registration and Coffee
9:00-9:05 – Welcome: Anita Oberholster, UCCE Specialist in Enology, Dept of Viticulture & Enology, UC Davis
9:05-9:25 – Introduction to Oxygen in Wine: Andrew Waterhouse, Dept of Viticulture & Enology, UC Davis
9:25-9:55 – Comparison of Oxygen Measurement Methods: Wes Ward, Technical Manager, NomaCorc
9:55-10:10 – Assessment of oxygen during racking: Jonathan Cave, Dept of Viticulture & Enology, UC Davis
10:10-10:40 – Total Consumed Oxygen in Bottled Wine - A Means to Better Assess Wine Oxidation in Bottle: Andrew Waterhouse
10:45-11:00 – Break
11:00-11:30 – Tasting: Trials on Accelerated Aging: Andrew Waterhouse
11:30- 12:00 – Evolution of MOX and Current Practices: Jeff McCord, Stavin
12:00-12:45 – LUNCH
12:45-1:15 – Micro-oxygenation and Wine Flavor Management: Anita Oberholster
1:15-1:35 – Tasting: Micro-oxygenation Experimental Wine Trial: Anita Oberholster
1:35-2:25 – Winemaker Panel on Oxygenation of Wine: Megan Prentice, Sebastiani, Jordan Ferrier, Woodbridge Winery, Joe Shirley, Napa Cellars
2:25-2:35 – Break
2:35-3:00 – Tasting: Winemaker Panel Wines
3:00- 3:15 – Negative Impacts of Oxygen in Wine: Linda Bisson, Dept of Viticulture & Enology, UC Davis
3:15-3:35 – Correcting Over-oxidized Wine: Chik Brenneman, Dept of Viticulture & Enology, UC Davis
3:35-3:55 – Tasting: reduction of aldehydes: Chik Brenneman
3:55- 4:00 – Wrap up and final comments - Anita Oberholster

REGISTRATION INFORMATION:
Cost: $200.00, includes continental breakfast, lunch and all tastings
To register by CREDIT CARD, http://ucce.ucdavis.edu/survey/survey.cfm?surveynumber=10449
We cannot accept any registration by check at this date

I've been enjoying these seminars. 

 

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