Date: Friday, June 28, 2013
Time: 8:00 am – 4:30 pm
Location: Portola Hotel
Organizing Committee:
Jim Harbertson, Washington State University, Prosser
Jim Kennedy, California State University, Fresno
The purpose of this symposium is to provide an update on recent technical progress on grape and wine tannins. This symposium will offer a broad range of interest to members of our industry and academia with a number of speakers internationally recognized for their work. The last time a symposium on this topic was held was at the ASEV 2005 national conference held in Seattle, WA.
The symposium will include a brief overview of tannin chemistry to provide the audience with a fundamental understanding of the chemistry of these compounds and the format of the presentations. The vineyard and winery management of tannins with a particular focus on practical aspects will be addressed. A panel consisting of winemakers and growers will provide input with several keynote speakers. The novel aspect of this symposium is the inclusion of a “Mysteries of Red Wine Tannins” portion that was created to allow the audience to learn about the current challenges of tannin chemistry and how these problems are changing winemaking and viticulture practices.
Note: you must be 21 or older to register for this symposium.
Tannin Symposium & Tasting Program
| Morning Session | ||
| Welcome and Overview | ||
| 8:00 am – 8:10 am | Jim Harbertson, Washington State University, Prosser Jim Kennedy, California State University, Fresno |
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| General Overview of Tannin Chemistry | ||
| 8:10 am – 8:40 am | The organizers will provide an overview of tannin chemistry including generalized structure and reactivity. | |
| Jim Harbertson, Washington State University, Prosser Jim Kennedy, California State University, Fresno |
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| Recent Developments in Our Understanding of Tannin Development and Management in the Vineyard | ||
| 8:40 am – 9:10 am | Update on viticulture research that improves our understanding of tannin development and opportunities for managing tannin development in the vineyard. | |
| Mark Downey, Department of Primary Industries, Australia | ||
| Vineyard Panel Discussion | ||
| 9:10 am – 9:50 am | The panel discussion on tannin management in the industry will be led by Drs. Harbertson and Kennedy. Prepared questions will be directed to the panel with opportunities for questions from the audience. | |
| Mike Cleary, E&J Gallo Winery, California Mark Downey, Department of Primary Industries, Australia Russ Smithyman, Chateau Ste. Michelle Winery, Washington |
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| 9:50 am – 10:10 am | Break | |
| Difficulties and Progress in Tannin Analysis | ||
| 10:10 am – 10:40 am | Overview of tannin analysis and the challenges and progress for providing useful information. | |
| Jim Kennedy,California State University, Fresno | ||
| Recent Progress in Tannin Reactivity | ||
| 10:40 am – 11:10 am | A summary of progress in understanding the formation of tannin reaction products in grapes and wines. | |
| Veronique Cheynier, Institut National de la Recherche Agronomique (INRA), France | ||
| Progress in Understanding the Relationship Between Fruit and Wine Tannin Composition | ||
| 11:10 am – 11:40 am | A summary of progress in understanding the fruit-wine tannin relationship. | |
| Keren Bindon, Australian Wine Research Institute (AWRI), Australia | ||
| Protein-Tannin Interactions | ||
| 11:40 am – 12:10 pm | A summary of progress in understanding the protein-fruit-wine tannin relationship. | |
| Veronique Cheynier, Institut National de la Recherche Agronomique (INRA), France | ||
| 12:10 pm – 1:10 pm | Lunch (box lunch provided) | |
| Afternoon Session | ||
| Astringency | ||
| 1:10 pm – 1:40 pm | New developments in understanding wine astringency. | |
| Ulrich Fischer, Kompetenzzentrum Weinforschung – Center for Wine Research, Germany | ||
| Effects of Winemaking Practices on Tannins | ||
| 1:40 pm – 2:10 pm | Developments in our understanding of the effects wine production practices have on tannin compostion. | |
| Jim Harbertson,Washington State University, Prosser | ||
| Role of Oxygen in Tannin Management | ||
| 2:10 pm – 2:40 pm | A summary of progress in understanding oxygen management and oxidation of tannins in wine. | |
| Andrew Waterhouse, University of California, Davis | ||
| Oak and Exogenous Tannins | ||
| 2:40 pm – 3:10 pm | A summary of progress in understanding the contribution of oak and other exogenous tannins to wine composition. | |
| Tom Collins, Treasury Wine Estates, California | ||
| 3:10 pm – 3:30 pm | Break | |
| Winetasting and Winemaking Panel | ||
| 3:30 pm – 4:20 pm | The panel discussion on winery tannin management will be led by Drs. Harbertson and Kennedy. Prepared questions will be directed to the panel with opportunities for questions from the audience. The winemaking panel will include a winetasting of four wines that demonstrate aspects of tannins as presented by the winemakers. | |
| Eric Baugher, Ridge Vineyards, California Joshua Maloney, Milbrandt Vineyards, Washington |
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| 4:20 pm – 4:30 pm | Concluding Remarks | |