Complete Set of Recordings of the 50th Annual Meeting and Oak in Winemaking/Vine Spacing Symposia in Two Free Storage Albums


American Society for Enology & Viticulture 50th Annual Meeting ~ 1999

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Held at the Reno Hilton, Reno, Nevada on June 28-July 2, 1999

International scientists, winemakers and research enologists share their latest results on oak chemistry, as well as many practical experiments, during the ASEV-sponsored Oak in Winemaking symposium. Preceding the Society?s annual meeting on June 28-29, 1999 at the Reno Hilton, the symposium will feature presentations by California Enological Research Association (CERA) members on their method for evaluating the effects of oak on wine as well as other experiments, oral presentations, posters and tastings.

Monday?s program will highlight recent research in oak and its effects on wine and brandy. Dr. Peuch, of INRA, will present data on oak tannins and outline the Tonnellerie 2000 project in France, while Pascal Chatonnet, of the University of Bordeaux, will focus on the homogeneity of barrel toasting. Also, Jim Swan, of Tatlock & Thomson, will address the influence of seasoning and toasting on the quality of wine; Dr. Mosedale, of INRA, will focus on the origins of variation in oak; and Andrew Waterhouse, of UC Davis, will compare the tannins of oak and chestnut. The oral session will be complemented with a poster session in the afternoon, and the day will end with a tasting.

Industry experience will be stressed on Tuesday as the CERA Barrel Committee will present their sensory methodology for evaluating effect of oak on finished wines, and then several experiments will be presented which compare both different barrels and barrel alternatives. Several winemakers will then discuss their experience with oak, and a panel discussion on barrel alternatives will round out the symposium program.

The Oak in Winemaking symposium will provide winemakers and enologists with the latest research information and the wisdom of experience in the use of oak in winemaking. In wine production, oak barrels are the second largest expense after grape purchases, so it is important that those purchasing barrels are well informed on the subject. The ASEV has organized a well-rounded presentation of the best information available.