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.
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