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.
Tape #1 ~ Welcome & Introduction ~ Andrew Waterhouse, University of California, Davis
Oak Tannins and the Tonnellerie 2000 Project in France ~ Jean-Luis Puech, INRA, Montpellier, France
Tape #2 ~ Objective Evaluation of the Intensity and the Homogeneity of Barrel Toasting - Application for Quality Insurance ~ Pascal Chatonnet, University of Bordeaux, Bordeaux, France
The Influence of Oak Seasoning and Toasting on the Quality of Wine. ~ Jim Swan, Tatlock & Thomson, Glasgow, Scotland
Tape #3 ~ Species and Microclimate Induced Variation in Oak Components and Their Effect on Wine ~ Johnathan R. Mosedale, INRA, Montpellier
Comparisons of Ellagitannins from Seasoned and Toasted Oak and Chestnut ~ Andrew L. Waterhouse, University of California, Davis
Toasting and Oak Flavor Compounds ~ Jeff McCord, E&J Gallo Winery, Modesto
California Enological Research Association (CERA) Session on Barrel Alternatives
Tape #4-5 ~ Sensory Methods for Evaluating the Effect of Oak in Winemaking, Barbara Lindblom ~ Annette Hoff, Chair
Tasting Methods New Trials-Results Panel Discussion
Tape #6 ~ Winemaker Speaker ~ Cal Dennison, Heublein Wines
Tape #7 ~ Winemaker Speaker ~ Tom Stutz, Mirassou Vineyards
Tape #8 ~ Panel Discussion of Barrel Alternatives