TS 12_3 Header  

 Registration is required

No Fee - to attend


Tuesday May 20, 2014 from 1:00 PM to 5:00 PM PDT        Wine Social to follow 5-6 PM
Add to Calendar


UCC Lang Center 
1140 Umpqua College Road
Roseburg, OR 97470

Driving Directions 

For more information or answers to questions:


Allison Priestley, Program Coordinator 
Southern Oregon Wine Institute 
  Secure & Amplify Fruit Aroma in Wine
                         Current Topics in Southern Oregon Winemaking
                                            A Technical Symposium


1:00 - 1:50 pm
Eric Herve, ETS Laboratories

The role of glutathione in preserving fresh varietal and fruity aromas in wine. Grape cultivation and anaerobic vs. aerobic winemaking to enhance wine aromatics.

1:50 - 3:00 pm
Rick Mafit, Scott Labs

Commercial yeast yeast strain choice and potential impact on wine aromatics. This session will include a tasting of several wines produced with different yeat strains from Scott Labs' trials to exempliy variation.

  • 2012 Napa Valley College Napa Valley CS yeast trial:  BDX vs CLOS
  • 2011 Napa Valley Merlot ML trial: Alpha/Beta/Natural
  • 2013 Central Coast Chardonnay yeast trial: Exotics/Elixir/LCVB – DSM

3:00 - 4:00 pm
James Osborne, Oregon State University

The role of native yeast in development of wine aromas aand the interactions of native with inoculated yeast.

4:00 - 5:00 pm
Winemaker Panel Discussion

Guest winemakers discussion of preferred yeast for different varieties, inoculation vs. native, yeast strain experiments, etc.

5:00 - 6:00 pm
Wine Social