Last updated on January 22, 2009

Date: Tuesday, June 23, 2009
Time: 8:30 am – 5:00 pm
Location: Salon VI, The Meritage Resort at Napa

Chair:
James Harbertson, Washington State University, Prosser

This will be a symposium on current winemaking applications. The topic of Brix adjustment continues to be of great interest. The symposium speakers will provide a scientific understanding of alternative winemaking practices with high sugar concentrations that may result in problematic fermentations. They will also share their varied experiences. A box lunch and a tasting of wines will be included.

Schedule:

8:30 am – 8:45 am Introduction
James Harbertson, Washington State University, Prosser
8:45 am – 9:30 am A View From the Vineyard
Markus Keller, Washington State University, Prosser
9:30 am – 10:05 am Vineyard Contracts
Andy Beckstoffer, Beckstoffer Vineyards, California
10:05 am – 10:20 am Break
10:20 am – 11:05 am Water Addition
Richard Sowalsky, Hill & Wollack Wine Estates, California
11:05 am – 11:50 am Acid Adjustment
Roger Boulton, University of California, Davis
11:50 am – 1:20 pm Lunch provided
1:20 pm – 2:05 pm Keeping Control of the Fermentation
Linda Bisson, University of California, Davis
2:05 pm – 2:50 pm The Impact of High Ethanol Winemaking on Phenolic Extraction
James Harbertson, Washington State University, Prosser
2:50 pm – 3:10 pm Break
3:10 pm – 4:05 pm Effect of Ethanol on Sensory Properties of Wine (includes tasting)
Ulrich Fischer, DLR Rheinpfalz, Germany
4:05 pm – 4:40 pm Ethics of Modern Winemaking
Christian Butzke, Purdue University, Indiana
4:40 pm – 4:55 pm Final Q&A with All Speakers
4:55 pm – 5:00 pm Conclusion
James Harbertson, Washington State University, Prosser