On May 16, 2019, UC Davis V&E Extension presented a day-long program titled “Wine Management Strategies from Fermentation to Stabilization” at the UC Davis Conference Center.

Topics from yeast, nutrient, and fermentor options to wine stabilization and filtration were covered. Anita Oberholster gave an overview of the known impacts of critical production decisions on wine composition, while Ben Montpetit, resident microbiologist, discussed how non-Saccharomyces yeast influence the complex microbial community in a wine fermentation. Winemakers Lydia Cummins, Jillian Johnson, Tondi Bolkan and Signe Zoller shared their yeast nutrient philosophies to create the optimal environment for a successful fermentation.  Ongoing research from the Block Lab, regarding the impact of fermentor selection, including size and shape considerations on wine fermentations, were discussed by PhD candidate Konrad Miller.  Winemakers, Nova Cadamatre and Rebekah Wineburg continued this discussion with their extensive experience using alternative fermentors/aging vessels.  Ron Runnebaum focused on the complexities of protein stability in wine, while David Block ended the day discussing the impact of various filtration methodologies on bottled wine.