New Understandings in Wine Oxidation Chemistry Symposium
Wine oxidation has been an area of very active research for the last 15 years, with major advances in our understanding of the chemistry, as well as the application of that chemistry to wine production management. Developments over the last 5 years have been most enlightening. This one-day symposium will include the most important and productive research teams from around the world. The areas to be covered are 1) fundamental understanding of oxidation chemistry, and 2) the application of that new understanding to managing wine production for achieving desired results. Buffet lunch provided.
Symposium Organizing Committee:
Andrew Waterhouse, University of California, Davis
Maurizio Ugliano, University of Verona, Italy
Paul Kilmartin, University of Auckland, New Zealand
Symposium Speakers and Topics:
Program is subject to change.| 8:15 am – 8:30 am | Introduction Andrew Waterhouse, University of California, Davis |
| 8:30 am – 9:00 am | Fruit Oxidation during Harvest Paul Kilmartin, University of Auckland, New Zealand |
| 9:00 am – 9:30 am | Review of Oxygen during Fermentation Linda Bisson, University of California, Davis |
| 9:30 am – 10:00 am | The Effects of Oxygen on ”Reductive Aroma” Compounds during Fermentation, Remediation, and Postbottling Marlize Bekker, The Australian Wine Research Institute, Australia |
| 10:00 am – 10:30 am | Break Morning Coffee Break sponsored by Stavin |
| 10:30 am – 11:00 am | Redox Status and Wine Oxidation John Danilewicz, Enology Consultant, United Kingdom |
| 11:00 am – 11:30 am | Formation of Oxidized Aroma in Wine Vicente Ferreira, University of Zaragoza, Spain |
| 11:30 am – Noon | Rapid Fingerprinting Techniques for Management of Must and Wine Oxidation in the Winery Maurizio Ugliano, University of Verona, Italy |
| Noon – 12:30 pm | Questions & Answers |
| 12:30 pm – 1:30 pm | Lunch provided. |
| 1:30 pm – 2:00 pm | Practical Monitoring of Polyphenolics Oxidation Christine Pascal, Nomacorc, France Speaker sponsored by Nomacorc | Vinventions |
| 2:00 pm – 2:30 pm | New Developments in Red Wine MOx Andrew Waterhouse, University of California, Davis |
| 2:30 pm – 3:00 pm | Use of MOx in Winemaking Laurent Fargeton, Vivelys, France |
| 3:00 pm – 3:30 pm | Break |
| 3:30 pm – 4:00 pm | Protection of Wine against Oxidation: A New Natural Solution for Aging Jean-Michel Salmon, Institut National de Recherche Agronomique (INRA), France |
| 4:00 pm – 4:30 pm | Oak and Wine Oxidation (cork and wood) Alexandre Pons, University of Bordeaux, France Speaker sponsored by Diam Bouchage and Seguin Moreau |
| 4:30 pm – 5:00 pm | New Insights Regarding the Role of Oxygen, Temperature, and Metals in Beverage Shelf-Life Antonio Ferreira, Cork Supply, Portugal Speaker sponsored by Cork Supply USA |
| 5:00 pm – 5:30 pm | Questions & Answers |
