Enology – Fermentation Management Session
Research Reports
Location: Napa Valley Marriott
Click links or orange button below to view the abstracts.
Moderator:
James Osborne, Oregon State University, Corvallis
Speakers:
| 3:30 pm – 3:50 pm | Impact of Cap Management and Fermentation/Aging Temperature on Phenolic, Chromatic, and Sensory Aspects of Grenache Wine Federico Casassa, California Polytechnic State University, San Luis Obispo |
| 3:50 pm – 4:10 pm | Effect of Fermentation Temperature Gradient and Skin Contact on Tropical Fruit Perception in Chardonnay Wine Chase Lucas, Oregon State University, Corvallis |
| 4:10 pm – 4:30 pm | Comparison of Pre- and Postfermentation Alcohol Adjustment on Chemical and Sensory Profiles of Sauvignon blanc Wines Danielle Fox, Washington State University, Prosser |
| 4:30 pm – 4:50 pm | Malolactic Starter Bacteria Lactiplantibacillus plantarum – A Solution for Challenging Wine Conditions Sibylle Krieger-Weber, Lallemand Inc., Germany |
