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Recent Advances in Viticulture and Enology

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In an ongoing effort to share the latest applied research and to facilitate communication with the wine industry, The Trellis Alliance and the UC Davis Department of Viticulture and Enology co-sponsor this annual event. The purpose of this meeting each year is to encourage interaction between the researchers pursuing applied research and those in the wine and winegrape industries who will ultimately benefit most from the results of this research. In 2007, the program will focus on a practical approach to measuring, appreciating and manipulating phenolics in grapes and wine.

Speakers and panelists will discuss the current research at UC Davis that is aimed at developing a simple, practical tool for winemakers, viticulturists and researchers, which would allow for accurate and timely measurement of the various classes of phenolics in grapes, juice and wine. The result of this research has been the UC Davis tannin assay, often called the Adams/Harbertson assay after its developers. The assay has been proven to be robust in both practical and research applications, becoming the standard tool in the industry and at UC Davis.

Topics include: why a practical phenolics assay is needed and how the UC Davis tannin assay has evolved to meet those needs; what researchers have learned about the fate of grape tannins and anthocyanins during the ripening and winemaking processes; why a predictive model using UV-vis spectroscopy was chosen to enhance the practicality of the tannin assay; how the UV-vis model has been used in Australia and California; a panel discussion of winemakers and enologists who are currently using the tannin assay to make critical decisions and how it has impacted their decision-making; a tasting of wines with varying tannin concentrations and how an understanding of the sensory aspects of phenolics can be used with the quantitative analyses to develop a vocabulary about phenolic perception; results of recent research on the effects of micro-oxygenation on phenolics and flavor compounds in red wine; and a look at the most recent research using berry sensory assessment to determine optimal berry maturity. Note: Participants must be 21 years of age or older to enroll and attend.

This course is not currently scheduled.
Please notify me the next time this course is offered.