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Bisson1: Juice Nutrient Analysis and Additions
Bisson1: Juice Nutrient Analysis and Additions
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Bisson1: Overview of Problem Fermentations
Bisson1: Overview of Problem Fermentations
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Bisson1: Overview of Commercial Yeast Selection
Bisson1: Overview of Commercial Yeast Selection
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Bisson1: Overview of Off-Characters
Bisson1: Overview of Off-Characters
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Bisson1: PDF: Role of N in Yeast Metabolism & Aroma Production
Bisson1: PDF: Role of N in Yeast Metabolism & Aroma Production
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Bisson1: PPTX: Role of N in Yeast Metabolism & Aroma Production
Bisson1: PPTX: Role of N in Yeast Metabolism & Aroma Production
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Bisson1: Sulfur Taints
Bisson1: Sulfur Taints
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Bisson1: Vegetal and Green Taints
Bisson1: Vegetal and Green Taints
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Bisson1: Vineyard-derived Taints
Bisson1: Vineyard-derived Taints
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Bisson1: Yeast Requirements
Bisson1: Yeast Requirements
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Bisson2: Oxidative / Reductive Characters
Bisson2: Oxidative / Reductive Characters
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Bisson2: Acid, Aldeyhde and Higher Alcohol Taints
Bisson2: Acid, Aldeyhde and Higher Alcohol Taints
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Bisson2: Chardonnay Press Fractions
Bisson2: Chardonnay Press Fractions
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Bisson2: Difficult-to-Ferment Juices
Bisson2: Difficult-to-Ferment Juices
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Bisson2: Earthy and Mushroom Taints
Bisson2: Earthy and Mushroom Taints
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Bisson2: Earthy Musty Standards
Bisson2: Earthy Musty Standards
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Bisson2: Fermentation-derived Taints
Bisson2: Fermentation-derived Taints
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Bisson2: Managing the Microbiota
Bisson2: Managing the Microbiota
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Bisson2: Native Fermentations
Bisson2: Native Fermentations
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Bisson2: PDF: N Trials and Aroma Production
Bisson2: PDF: N Trials and Aroma Production
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Bisson2: PPTX: N Trials and Aroma Production
Bisson2: PPTX: N Trials and Aroma Production
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Bisson2: Selection of Antimicrobials
Bisson2: Selection of Antimicrobials
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Bisson2: Tasting 4 Wines
Bisson2: Tasting 4 Wines
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Bisson3: Early Recognition and Prevention
Bisson3: Early Recognition and Prevention
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Bisson3: Sulfur Taints
Bisson3: Sulfur Taints
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Bisson3: Taints of Aging
Bisson3: Taints of Aging
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Bisson3: Verdelho Skin Contact Trials
Bisson3: Verdelho Skin Contact Trials
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Bisson4 Fruity and Floral Taints
Bisson4 Fruity and Floral Taints
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Bisson4: Acetic Acid Bacteria and Other Taints
Bisson4: Acetic Acid Bacteria and Other Taints
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Bisson4: Oxygen Treatments Pre- and Post-fermentation
Bisson4: Oxygen Treatments Pre- and Post-fermentation
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Bisson4: Processes and Issues of Restart
Bisson4: Processes and Issues of Restart
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Bisson5: Discussion Questions
Bisson5: Discussion Questions
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Bissson 4: Introduction to the Biology of Spoilage Yeast & Brettanomyces
Bissson 4: Introduction to the Biology of Spoilage Yeast & Brettanomyc...
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Blaisdell: Vectors of RL Viruses
Blaisdell: Vectors of RL Viruses
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Bleibaum: Cracking the Code as 2 slides per page
Bleibaum: Cracking the Code as 2 slides per page
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Block, David - Understanding Strategies for Efficient Cleaning and Water Reuse and Their Economics
Block, David - Understanding Strategies for Efficient Cleaning and Wat...
Dr David Block is on the faculty of both the Department of Viticulture & Enology and the Department of Chemical Engineering and Material Science at UC Davis. His area of expertise is in bioprocess optimization based on historical data and artificial neural networks. This is his lecture given at th...
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Block: Filtration Options and Impacts as 1 slide/page
Block: Filtration Options and Impacts as 1 slide/page
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Block: Filtration Options and Impacts as 2 slides/page
Block: Filtration Options and Impacts as 2 slides/page
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Block: Irrigating to a Single-Vine Resolution
Block: Irrigating to a Single-Vine Resolution
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Block: Making Smart Decisions as 1 slide/page
Block: Making Smart Decisions as 1 slide/page
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Block: Making Smart Decisions as 2 slides/page
Block: Making Smart Decisions as 2 slides/page
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Block: Modeling Yeast Strain Differences
Block: Modeling Yeast Strain Differences
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Block: Optimizing Phenolic Extraction
Block: Optimizing Phenolic Extraction
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Block: Optimizing Phenolic Extraction
Block: Optimizing Phenolic Extraction
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Block: Overview of Viticultural Practices Impacting Wine Composition
Block: Overview of Viticultural Practices Impacting Wine Composition
Dr David Block discusses his indepth knowledge of data mining and what that has shown he and his cooperators about the effects of viticultural practices on wine composition. This is a fact-filled and practical discussion that always yields lots of very useful information.
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Block: Single-Vine Irrigation
Block: Single-Vine Irrigation
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Block: Understanding Cap Extraction
Block: Understanding Cap Extraction
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Block: Winery Design
Block: Winery Design
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Block: Yeast Efficiency during Fermentation
Block: Yeast Efficiency during Fermentation
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Bohanan: Filtration Impacts
Bohanan: Filtration Impacts
Luke Bohanan, graduate student at UC Davis and David Block discuss a research project they conducted into the impact of various filtration strategies on resultant wine chemical and sensory properties
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Bokulich: Population and Strain Profiling
Bokulich: Population and Strain Profiling
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Bokulich: Population and Strain Profiling
Bokulich: Population and Strain Profiling
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Bolkan: The AH Assay and Vineyard Phenology
Bolkan: The AH Assay and Vineyard Phenology
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Bosch: Trellis Types
Bosch: Trellis Types
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Boulton History of LEED Platinum Winery Bldgs
Boulton History of LEED Platinum Winery Bldgs
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Boulton, Roger - Minimizing Energy, Water and Chemical Footprints of Wineries - Metrics and Chemistries.
Boulton, Roger - Minimizing Energy, Water and Chemical Footprints of W...
Dr Roger Boulton is on the faculty of the Department of Viticulture and Enology. His area of expertise is the chemical and biochemical engineering aspects of winemaking and distilled spirits production. He is leading the team that is currently building the LEED Platinum winery on the campus of the...
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Boulton: Controlling Redox Potential during Fermentation
Boulton: Controlling Redox Potential during Fermentation
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Boulton: Controlling Redox Potential during Fermentation
Boulton: Controlling Redox Potential during Fermentation
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Boulton: Controlling Redox Potential during Fermentation
Boulton: Controlling Redox Potential during Fermentation
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Boulton: Controlling Redox Potential during Fermentation
Boulton: Controlling Redox Potential during Fermentation
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Boulton: Designing the Winery
Boulton: Designing the Winery
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Boulton: Impact of Pressing Decisions
Boulton: Impact of Pressing Decisions
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Boulton1: Winery Footprints
Boulton1: Winery Footprints
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Boulton2: Measuring Winery Footprints
Boulton2: Measuring Winery Footprints
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Brenneman: Adjusting pH, Brix, etc
Brenneman: Adjusting pH, Brix, etc
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Brenneman: Correcting Over-oxidized Wine
Brenneman: Correcting Over-oxidized Wine
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Brenneman: Fining Protocol
Brenneman: Fining Protocol
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Brenneman: SO2 Management
Brenneman: SO2 Management
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Brenneman: Taint Mitigation
Brenneman: Taint Mitigation
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Brenneman: Taints
Brenneman: Taints
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Brenneman: What to Do with the Data
Brenneman: What to Do with the Data
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Brenneman2: Fining for Defects
Brenneman2: Fining for Defects
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Brigham: Transitioning Net Negative to Net Positive
Brigham: Transitioning Net Negative to Net Positive
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Brillante: Crop Forecasting
Brillante: Crop Forecasting
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Brillante: Introduction to Precision Viticulture
Brillante: Introduction to Precision Viticulture
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Brillante: Spatially explicit selective-harvest in Sonoma
Brillante: Spatially explicit selective-harvest in Sonoma
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Burns abstract: Drivers of soil microbial community composition and diversity
Burns abstract: Drivers of soil microbial community composition and di...
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Burns abstract: Drivers of soil microbial community composition and diversity
Burns abstract: Drivers of soil microbial community composition and di...
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Burton: Alternative Oak Options
Burton: Alternative Oak Options
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Burton: Barrel Assessment
Burton: Barrel Assessment
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Burton: Barrel Assessment and Sanitation
Burton: Barrel Assessment and Sanitation
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California's New Groundwater Law: What Does the Future Hold?
California's New Groundwater Law: What Does the Future Hold?
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Cantu: Bottle Aging and 12 Different Pinot noirs
Cantu: Bottle Aging and 12 Different Pinot noirs
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Cantu: Consumed SO2 vs Consumed O2
Cantu: Consumed SO2 vs Consumed O2
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Cantu: Next generation grapevine protection
Cantu: Next generation grapevine protection
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Carol Shelton Mouthfeel Notes
Carol Shelton Mouthfeel Notes
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Cave Oxygen Measurement
Cave Oxygen Measurement
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Cave Oxygen Measurement as printable pdf
Cave Oxygen Measurement as printable pdf
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Cave: Effect of Varying Levels of Solids
Cave: Effect of Varying Levels of Solids
Jonathan Cave, UCD V&E student and Linda Bisson discuss Jonathan's solids-level research project.
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Cave: Oxygen Assimilation into Fermenting Must
Cave: Oxygen Assimilation into Fermenting Must
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Chacon-Rodriguez: Planning for Harvest
Chacon-Rodriguez: Planning for Harvest
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Charles Peterson: E&J Gallo
Charles Peterson: E&J Gallo
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Chauffour: Oak Alternatives
Chauffour: Oak Alternatives
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Check Registration Form UCD Grape Day
Check Registration Form UCD Grape Day
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Chris Howell: Meet Brett
Chris Howell: Meet Brett
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Cleary: Linking Vineyard Metrics
Cleary: Linking Vineyard Metrics
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Colantuoni: Practical Apps of Phenolic Mgmt
Colantuoni: Practical Apps of Phenolic Mgmt
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Collins abstract: Profiling of Bourbons
Collins abstract: Profiling of Bourbons
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Collins: Composition of Wood
Collins: Composition of Wood
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Collins: Composition of Wood
Collins: Composition of Wood
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Collins: Impact of Oak on Wine Sensory Analysis
Collins: Impact of Oak on Wine Sensory Analysis
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