As part of the Wine Flavor 101 series, two very successful on-campus workshops were held at the UC Davis Conference Center. Managing Oxygen for Wine Composition and Stability was held on May 13, 2016 and Practical Color and Tannin Management Strategies was June 9, 2016. 

Speakers and panel members from both academia and the wine industry introduced the audience to different approaches of oxygen management during the May 13th session. Anita Oberholster, Linda Bisson, Annegret Cantu and Hend Lataief introduced research studies focusing on the role of oxygen during wine processing. Galina Seabrook, Michael Havens, Mike Robustelli and Tod Ziemann shared their years of experience applying micro-oxygenation in the winery. To quote one of the many positive comments received from attendees, "I like the tie-in of research with practical application on the commercial scale; having winemakers present on panels to hear their experiences. Tasting trials are also very valuable." 

At V&E Extension, one of the program topics most often requested by our audience is more information on phenolic management in the vineyard and the winery. Therefore, our June 9th program focused on practical techniques to manage color and tannins in grapes and wine. Jim Kennedy started the day speaking about his many years of experience studying color and tannin metrics and management in the vineyard, followed by Anita Oberholster who touched on the potential sensory impact of color and tannin management in the winery. Scott McLeod ended the day with an interesting talk titled "Ten Years and 76,616 Samples Later--What We Have learned from Phenolics Profiling." 

Two industry panels concluded the day. One was with representatives from Opus One, E & J Gallo Winery and Constellation Brands, who discussed their approach to color and phenol management in the vineyard. The second industry panel included representatives from Francis Ford Coppola Winery, O'Neill Vintners & Distillers, J Lohr Vineyards and Wines and La Follette Wines, and involved a wine tasting to illustrate how different winemaking practices impact the color and tannin perception of wine. It was a great day full of back and forth discussions, and a great way to finish the Wine Flavor 101 series for this academic year. We want to extend a big thank you to all attendees; without you we would not be able to offer on-campus programs.