Day 2 of Innovation + Quality 2018 is Today
May 24, 2018
NAPA, CA -- Don't miss your chance to attend Innovation + Quality (IQ) 2018, the leading forum for ultra-premium wineries. Today is the second and final day of this conference, held at the Silverado Resort and Spa.
IQ 2018 includes educational sessions, new and innovative products, winemaking trials tastings and more. Passes are available for purchase at the show. Here's today's schedule:
Day 2 Schedule
8:30 AM - 9:30 AM
WELCOME: General Session + Awards Presentation
Kick off Day two with a welcome from Wine Business Monthly publisher Eric Jorgensen, followed by presentations of the 2018 Lifetime Innovator Award, the Green Medal Awards Honorees, and the Innovation + Quality Awards for products that are advancing quality in the wine industry.
9:00 AM - 3:00 PM
INDUSTRY PARTNER LOUNGES OPEN
9:30 AM - 2:45 PM
WINEMAKER TRIALS TASTINGS
More than 20 winemakers are on hand, ready to pour the results of their winemaking experiments with you! Tastings will take place in the Mansion Gardens. Access to the tastings are included with all registration types.
9:30 am - 10:30 am
Assessing Smoke Taint Risk - Washington State University
Using Ozone (Purovino) to Remove Smoke Taint - Deerfield Ranch
How Fermentation Temperature and Oak Regimen Affect Smoke-tainted Wine - UC Davis
Flash Detente as a Mitigation Technique for Smoke-exposed Grapes - Carneros Vintners
The Effect of Maceration Timing on Smoke Taint Extraction - A to Z Wineworks
Understanding Pinot Grigio Color Stabilization - Francis Ford Coppola Winery
Fermentation Temperatures on Barrel-fermented Chardonnay - Chamisal Vineyards
11:00 am - 12:00 pm
Use of Cilyo to Decrease Unstable Polyphenols in White Wines - Domaine Carneros
Increased SO2 at Crush to Enhance Color Extraction in Pinot Noir - Chemeketa Cellars
Comparing the Use of Air and Nitrogen as Flotation Gases - Erath Winery
Does the Stabulation Technique Build Palate Weight and Structure in Syrah Rosé? - Chateau Ste. Michelle
Effect of Higher Yield and Later Thinning on Pinot Noir - Adelsheim Vineyard
12:15 pm - 1:15 pm
Implications of Barrel, Stainless Steel and Alternative Oak RRV PN Ferments - Francis Ford Coppola Winery/Virginia Dare Winery
Nutrient Timing on Barrel-fermented Chardonnay - Sonoma-Cutrer Vineyards
The Effects of Cherry Wood on Napa Cabernet Sauvignon - Gold Line/Myka Cellars
Whole Cluster on Top vs. Bottom of Fermenter in Pinot Noir - Adelsheim Vineyard
1:45 pm - 2:45 pm
Non-Saccharomyces Yeast Comparison in Barrel-fermented Chardonnay - Sonoma-Cutrer Vineyards
Velocity Winemaking via STARS Technologies - Hess Collection Winery
Co-inoculation of Malolactic Bacteria vs. Sequential Inoculation in Carneros Pinot Noir and Dry Creek Valley Cabernet Sauvignon - Francis Ford Coppola Winery
Effect of Direct Inoculation vs. Normal Rehydration of GVS107 Yeast on Chardonnay - Hess Collection Winery
Using No-SO2 Wine Production Methods on Pinot Noir - Van Duzer Vineyards
9:45 AM - 11:00 AM - Session
The Evolving Role of Oxygen in Fermentation Processes and Why We Should Care
How do you define oxidative winemaking? How much oxygen during fermentation is the right amount and what does it do to aromas, phenolics and mouthfeel? As the climate continues to change, is oxygen management the right tool to ameliorate the resultant increased phenolic content in a wine?
We know that the small winemaking decisions and details matter-is oxygen manipulation one of those tools to make a great wine exceptional? When it comes to using oxygen as a tool in winemaking, it seems we have more questions than answers. Led by industry experts, this session will determine a standard definition of oxidative winemaking, as well as take a hard look at the methods of monitoring and measuring oxygen during fermentation, and whether it's really worth a winemaker's time and energy.
Moderator: Sam Tannahill, A to Z Wineworks
Molly Hill, Sequoia Grove Winery
Genevieve Janssens, Robert Mondavi Winery
Kevin Sass, Halter Ranch
Cameron Frey, Ramey Wine Cellars
12:00 PM - 1:15 PM - Session + Tasting
How to Fall in Love with Phenolics and Keep the Relationship Fresh
Phenolics measurements vary by vendor method. Desired phenolic profiles depend on what style you want to achieve and what your particular vineyard blocks can give you. At this session, you will learn about the latest phenolics research as well as the various services available to analyze phenolics-and, perhaps most importantly, how you can use these measurements to make more informed decisions in the vineyards and winery.
Taste trial wines from:
Moderator: Cara Morrison, Sonoma-Cutrer Vineyards
Gregory Gambetta, Bordeaux Sciences Agro
Simon Faury, Merryvale Vineyards
Adam Popp, O'Neill Vintners & Distillers
Elizabeth Kester, Wente Family Estates
2:15 PM - 3:30 PM - Session + Tasting
Does Mechanical Harvesting Provide Superior Grapes?
Is it possible to receive higher quality fruit simply by mechanically harvesting grapes? Because it offers winemakers the chance to pick fruit at optimal ripeness, at any time day or night, and is not dependent on labor availability, the technology has the potential to provide superior grapes. This expert panel of ultra-premium and luxury winemakers will discuss whether or not mechanically harvested fruit is as good as, or better than, hand-picked grapes-and provide evidence in the form of wine trials to support their discoveries. This is not a session that will discuss the economics of mechanical harvesting; its sole focus is to determine whether the method is superior in the production of high-end wines.
Taste trial wines from:
Chateau Ste. Michelle Wine Estates
Ken Wright Cellars
Moderator: Corey Beck, Francis Ford Coppola Winery
Bob Bertheau, Chateau Ste. Michelle
Aaron Fishleder, Vinescape
Rudy Marchesi, Montinore Estate
About Innovation + Quality
Innovation + Quality (IQ) 2018 is the fourth annual forum for ultra-premium wineries focused on cutting-edge innovations that advance wine quality. This two-day event takes place May 23 & 24, 2018 at Silverado Resort & Spa in Napa Valley.
This event is produced by Wine Business Monthly, the leading print publication for the wine industry, in partnership with Napa Valley Vintners and the Napa County Farm Bureau.