Linda F. Bisson

Wine Biotechnology Session (5-Tape Session)


American Society for Enology & Viticulture 51st Annual Meeting ~ 2000

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Chair: Dr. Thomas Henick-Kling, ASEV Technical Projects Director, Cornell University, Geneva, NY

Program Outline:

8:00 - 8:15 am Dr. Thomas Henick-Kling ~ Welcome and Introduction

8:15 - 8:55 am Dr. Roger Boulton, University of California, Davis ~ Winemaking Technology: An Evolution on the Equipment and Process

Technology of Winemaking

8:55 - 9:35 am Dr. J?rg Gafner, Eidgen”ssische Forschungsanstalt, W„denswil, Switzerland ~ Wine Microbiology: Advances in Research and Their Impact on Winemaking Practice

9:35 - 10:05 am Dr. Isak S. Pretorius, University of Stellenbosch, South Africa ~ Tailoring Wine Yeast for the Third Millennium: Novel Approaches to the Ancient Art of Winemaking

10:30 - 10:45 am Leilah Backhus, University of California, Davis ~ Whole Genome Transcriptional Analysis of a Stuck Fermentation

10:45 - 11:00 am Eric Johannsen, University of California, Davis ~ Direct Characterization of the Yeast Ecology in Commercial Wine


11:00 - 11:15 am Jason Burrus, University of California, Davis ~ Stuck Fermentations as a Result of Temperature Shock

33 3211:15 - 11:30 am Jason Henrie, University of California, Davis ~ The Effects of Temperature Shifts on Fatty Acid Ethyl Esters Found in

Fermenting Wine

11:30 - Noon Questions & Answers with Honorary Research Lecturer, Dr. Linda F. Bisson

2:00 - 2:15 pm Ramon Mira de Ordu¤a, Massey University, Palmerston North, New Zealand ~ Arginine Degradation by Lactic Acid Bacteria in Wine: Toxicological and Enological Implications

2:15 - 2:30 pm Natasha Boffman, University of California, Davis ~ Wine Haze Composition of Heat-Treated Juices and Wines

2:30 - 3:00 pm Dr. Claudine Charpentier, Universit‚ de Bourgogne, Dijon, France ~ Yeast Autolysis and Yeast Macromolecules? Their Contribution to Wine Flavor and Stability

3:00 - 3:30 pm Dr. Aline Lonvaud Funel, Universit‚ Victor Segalen Bordeaux 2, France ~ Understanding Wine Lactic Acid Bacteria, Progress and Prospects in Controlling Wine Quality

3:30 - 4:00 pm Discussion