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14-15 VENSource Payment by Check Form
14-15 VENSource Payment by Check Form
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2015 Bordeaux Terroir & Vineyard Management
2015 Bordeaux Terroir & Vineyard Management
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2016 RAVE Poster Abstracts
2016 RAVE Poster Abstracts
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2016 Recent Advances in Viticulture & Enology Agenda
2016 Recent Advances in Viticulture & Enology Agenda
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2018 RAVE Agenda
2018 RAVE Agenda
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Adams: Retrospective and Prospective Issues with Phenolic Compounds
Adams: Retrospective and Prospective Issues with Phenolic Compounds
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AGENDA
AGENDA
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Agenda Day 1, Tuesday, December 12, 2017
Agenda Day 1, Tuesday, December 12, 2017
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Agenda Day 2, Wednesday, December 13, 2017
Agenda Day 2, Wednesday, December 13, 2017
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Agenda for 2015 U C Grape Day at Davis
Agenda for 2015 U C Grape Day at Davis
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Agenda for December 17, 2014 seminar
Agenda for December 17, 2014 seminar
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Al Rwahnih: Evolution of Detection
Al Rwahnih: Evolution of Detection
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Alain Deloire 2: Optimal Ripeness
Alain Deloire 2: Optimal Ripeness
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Alain Deloire: Berry Sugar and Water Loading
Alain Deloire: Berry Sugar and Water Loading
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Alison Crowe: Managing Brett in a Custom Crush World
Alison Crowe: Managing Brett in a Custom Crush World
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Alston and Sambucci: Economics of Precision Management
Alston and Sambucci: Economics of Precision Management
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Anderson: Oakville Zin Heritage Vineyard
Anderson: Oakville Zin Heritage Vineyard
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Andy Walker: Breeding salt & drought resistance
Andy Walker: Breeding salt & drought resistance
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Andy Walker: Replanting Vineyards
Andy Walker: Replanting Vineyards
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Anita Oberholster: Influence of vineyard and winemaking on wine composition
Anita Oberholster: Influence of vineyard and winemaking on wine compos...
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Ann Noble: Bitterness & Astringency
Ann Noble: Bitterness & Astringency
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Arancibia abstract: Phylloxera in Argentina
Arancibia abstract: Phylloxera in Argentina
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Arnold and Campbell: Epidemics & Management Decisions
Arnold and Campbell: Epidemics & Management Decisions
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Asimont: Harvest Decisions in the Vineyard
Asimont: Harvest Decisions in the Vineyard
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Asimont: Using Technology to Increase Sustainability
Asimont: Using Technology to Increase Sustainability
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Asimont: Vineyard Cultural Practices for Drought
Asimont: Vineyard Cultural Practices for Drought
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August 9, 2013 Requests for Carpool to Davis
August 9, 2013 Requests for Carpool to Davis
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Austin: Powdery Mildew: Factors Affecting Severity
Austin: Powdery Mildew: Factors Affecting Severity
Craig Austin, professional researcher at Cornell University in Geneva, NY, in the Department of Plant Pathology discusses his research with powdery mildew and its ramifications for the vineyard and the resultant wine.
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Bailey: Next Generation of Decision-Making Tools
Bailey: Next Generation of Decision-Making Tools
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Baker: Color and Tannin Management
Baker: Color and Tannin Management
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Bartlett: Developing Vine Growth Models for Irrigation Management
Bartlett: Developing Vine Growth Models for Irrigation Management
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Bartlett: Grapevine Response to Heat and Drought Stress
Bartlett: Grapevine Response to Heat and Drought Stress
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Battany: Central Coast Water Issues
Battany: Central Coast Water Issues
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Battany: Expanding Applications of Weather Stations
Battany: Expanding Applications of Weather Stations
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Battany: Reducing Water Use for Frost and Salinity Concerns
Battany: Reducing Water Use for Frost and Salinity Concerns
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Baumgartner, Kendra - Healthy Soils: Stabilizing Soil Microbiota
Baumgartner, Kendra - Healthy Soils: Stabilizing Soil Microbiota
This is Dr Baumgartner's presentation from the 2010 Recent Advances in Viticulture & Enology symposium, "Sustainability: Minimizing Environmental Footprints", held at UC Davis on March 18, 2010.
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Beck: Red Wine Production Strategies
Beck: Red Wine Production Strategies
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Beebe: Mechanical Management of ME vines
Beebe: Mechanical Management of ME vines
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Bettiga: Effect of Canopy Management & Row Orientation
Bettiga: Effect of Canopy Management & Row Orientation
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Bettiga: Influence of Training Strategies
Bettiga: Influence of Training Strategies
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Billings: Remotely Piloted Vehicles in Vineyards
Billings: Remotely Piloted Vehicles in Vineyards
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Bisson 1: Welcome
Bisson 1: Welcome
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Bisson 1: Welcome and Introduction
Bisson 1: Welcome and Introduction
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Bisson 1: Welcome and Overview of Potential Problems during Aging
Bisson 1: Welcome and Overview of Potential Problems during Aging
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Bisson 1: Yeast Impact on Flavor
Bisson 1: Yeast Impact on Flavor
Dr Linda Bisson introduces the topic for the Wine Flavor 101C lectures.
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Bisson 2 and Joseph Taints Formed by Desirable Organisms
Bisson 2 and Joseph Taints Formed by Desirable Organisms
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Bisson 2: Chemical Issues during Aging
Bisson 2: Chemical Issues during Aging
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Bisson 2: Diversity of Saccharomyces cerevisiae
Bisson 2: Diversity of Saccharomyces cerevisiae
Dr Linda Bisson discusses the diversity of yeast strains within the Saccharomyces cerevisae species.
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Bisson 2: Grape Bacteria
Bisson 2: Grape Bacteria
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Bisson 2: Introduction to Native Fermentations
Bisson 2: Introduction to Native Fermentations
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Bisson 2A: Student pH Trials
Bisson 2A: Student pH Trials
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Bisson 3: Native Fermentations
Bisson 3: Native Fermentations
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Bisson 3: Non-Saccharomyces Strains in Wine
Bisson 3: Non-Saccharomyces Strains in Wine
Dr Linda Bisson focuses this presentation on the commercial use of non-Saccharomyces yeast, either as a native fermentation or by deliberate inoculation
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Bisson 4: Impact of Nutrients on Saccharomyces Aroma Compounds
Bisson 4: Impact of Nutrients on Saccharomyces Aroma Compounds
Dr Linda Bisson introduces the supplier panel discussing yeast nutrients and their impact on wine flavor.
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Bisson 4: Intro to 2011 Malolactic Trial
Bisson 4: Intro to 2011 Malolactic Trial
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Bisson 5: Atypical Yeasts in Winemaking
Bisson 5: Atypical Yeasts in Winemaking
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Bisson: 1 Welcome and Overview of Fermentation Issues
Bisson: 1 Welcome and Overview of Fermentation Issues
Dr Linda Bisson discusses the nature of the problems that will be discussed and evaluated in this WineFlavor 101 class, Recognizing Defects during Fermentation.
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Bisson: 2 Floral and Ester Taints
Bisson: 2 Floral and Ester Taints
In lecture #2, Dr Bisson discusses floral and ester taints that can arise during fermentation
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Bisson: 3 Impact of Level of Yeast Inoculation and Yeast Taints Overview
Bisson: 3 Impact of Level of Yeast Inoculation and Yeast Taints Over...
Dr Bisson and students discuss their research project into the impact of the level of yeast inoculation on the characteristics of a Chardonnay wine.
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Bisson: 4 Sulfur Compounds in Wine
Bisson: 4 Sulfur Compounds in Wine
Dr Bisson discusses the common sulfur volatiles found in wine and how to recognize them
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Bisson: 5 Management of Sulfide Formation
Bisson: 5 Management of Sulfide Formation
Dr Bisson discusses diagnosis, prevention and mitigation of sulfur taints
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Bisson: Aging Characters Tasting
Bisson: Aging Characters Tasting
Tasting of the characters associated with wine aging
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Bisson: Assessments of Microbial Activity in Wine
Bisson: Assessments of Microbial Activity in Wine
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Bisson: Cluster Rots and Wine Quality
Bisson: Cluster Rots and Wine Quality
Dr Linda Bisson discusses her experience with the impact of cluster rots on resultant wine quality. The wines to be presented are from actual trials done in the 2009 harvest at UCD V&E from rot-affected grapes.
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Bisson: Dominance vs Coexistence in Fermentations
Bisson: Dominance vs Coexistence in Fermentations
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Bisson: Effect of Whole-Cluster Fermentations
Bisson: Effect of Whole-Cluster Fermentations
Dr Bisson discusses how whole-berry and whole-cluster fermentations affect resultant wine quality. The wines presented are actual student research projects conducted in 2009.
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Bisson: Effects of Ferm Temperature
Bisson: Effects of Ferm Temperature
Dr Linda Bisson discusses the results of a recent student research project conducted at the new UCD Teaching and Research Winery. This project evaluated a Cabernet Sauvignon fermentation at 4 different temperatures, and their effects on the resultant wines.
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Bisson: Evaluation of Oak Aromas
Bisson: Evaluation of Oak Aromas
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Bisson: Impact of Oxygen and H2O2
Bisson: Impact of Oxygen and H2O2
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Bisson: Impact of Vineyard Residues on Wine Quality
Bisson: Impact of Vineyard Residues on Wine Quality
Dr Bisson discusses how residues present on grapes at harvest can ultimately affect resultant wine quality. This lecture is followed by a tasting of a research trial on vineyard residues conducted this Fall in her VEN124 class at UC Davis.
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Bisson: Impacts of Oxygen in Juice and Wine
Bisson: Impacts of Oxygen in Juice and Wine
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Bisson: Intro to Common Taints
Bisson: Intro to Common Taints
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Bisson: Managing Off-Characters
Bisson: Managing Off-Characters
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Bisson: Microbial Dynamics
Bisson: Microbial Dynamics
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Bisson: Native Fermentations: Styles and Issues
Bisson: Native Fermentations: Styles and Issues
Dr Bisson and a panel of winemakers using both inoculated and native fermentations discuss the stylistic and production decisions that govern their choice of yeast. The wines presented in the tasting following the discussion were donated by the panel members as examples of why they choose a particu...
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Bisson: Negative Impacts of Oxygen
Bisson: Negative Impacts of Oxygen
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Bisson: Overview of Brettanomyces
Bisson: Overview of Brettanomyces
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Bisson: Overview of Fining
Bisson: Overview of Fining
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Bisson: Overview of Problem Fermentations
Bisson: Overview of Problem Fermentations
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Bisson: Overview of the Impact of Winemaking Decisions on Wine Composition
Bisson: Overview of the Impact of Winemaking Decisions on Wine Composi...
Dr Linda Bisson, faculty member at the UC Davis Department of Viticulture and Enology, presents a review of how several key winemaking decisions affect resultant wine quality.
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Bisson: Post fermentation microbes tasting
Bisson: Post fermentation microbes tasting
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Bisson: Powdery Mildew Tasting
Bisson: Powdery Mildew Tasting
Tasting of characters arising from powdery mildew in the vineyard
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Bisson: Sensory Effects of Carbonic Maceration
Bisson: Sensory Effects of Carbonic Maceration
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Bisson: Smart Fermentations as 1 slide/page
Bisson: Smart Fermentations as 1 slide/page
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Bisson: Smart Fermentations as 2 slides/page
Bisson: Smart Fermentations as 2 slides/page
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Bisson: Stuck Fermentations
Bisson: Stuck Fermentations
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Bisson: Sunburn Tasting
Bisson: Sunburn Tasting
Tasting of the characters that arise in wine when grapes become sunburned
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Bisson: Temperature and Other Stressors
Bisson: Temperature and Other Stressors
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Bisson: West Side Story Tasting
Bisson: West Side Story Tasting
This is a tasting of wines made from grapes either on a west (hot) or east (cooler) side of the grapevine.
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Bisson: What We Know Now as 1 slide/page
Bisson: What We Know Now as 1 slide/page
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Bisson: What We Know Now as 2 slides/page
Bisson: What We Know Now as 2 slides/page
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Bisson: White Wine Mouthfeel
Bisson: White Wine Mouthfeel
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Bisson: Wine Quality
Bisson: Wine Quality
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Bisson: Winery Microbial Analyses: Practical Aspects
Bisson: Winery Microbial Analyses: Practical Aspects
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Bisson: Working w/ Challenging Fruit
Bisson: Working w/ Challenging Fruit
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Bisson: Yeast Nutrient & Fermentation Progression
Bisson: Yeast Nutrient & Fermentation Progression
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Bisson1 Wine Off-Characters of Microbial Origin
Bisson1 Wine Off-Characters of Microbial Origin
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Bisson1: Ester Taints
Bisson1: Ester Taints
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Bisson1: Green Standards
Bisson1: Green Standards
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Bisson1: Intro to Production Practices
Bisson1: Intro to Production Practices
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Bisson1: Juice Nutrient Analysis and Additions
Bisson1: Juice Nutrient Analysis and Additions
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