Chair: Dr. Susan Ebeler, University of California, Davis
Program Outline:
8:30 - 8:35 am Dr. Susan Ebeler ~ Welcome and Introduction
8:35 - 9:15 am Dr. Patrick Williams, Formerly, Australian Wine Research Institute (AWRI), Glen Osmond, SA ~ Wine Flavor Research-Experiences from the Past Offer a Guide to the Future
9:15 - 9:30 am Dr. Ulrich Fischer, Staatl. Lehr- und Forschungsanstalt, Neustadt, Germany ~ Untypical Aging Flavor: Formation and Prevention of a Stress Induced Off-Flavor in Wine
10:10 - 10:50 am Dr. Denis Dubourdieu, Universit‚ Victor Segalen Bordeaux 2, France ~ The Role of Yeasts in Grape Flavor Development During Fermentation: The Example of Sauvignon blanc
10:50 - 11:05 am Dr. Eduardo Agosin, Universidad Catolica de Chile, Santiago ~ Influence of a Mixed Culture of Debaryomyces vanriji and Saccharomyces cerevisiae on the Aromatic Content of Sweet and Dry Muscat Wines
11:05 - 11:20 am Venkat Subramanian, University of California, Davis ~ Finding Factors that Influence Final Wine Characteristics in Historical
Vineyard and Winery Databases
2:00 - 2:15 pm Dr. Alison Soden, E & J Gallo Winery, Modesto, CA ~ Population Dynamics and Sensory Effects of Uninoculated Fermentation of Chardonnay
2:15 - 2:55 pm Dr. Terry Acree, Cornell University, Geneva, NY ~ Advances in Our Knowledge of Wine Olfaction
2:55 - 3:10 pm Dr. Inger Baek, University of California, Davis ~ Real Time Flavor Release in Mouth and Model Systems
3:10 - 3:50 pm Dr. Ann Noble and Dr. Susan Ebeler, University of California, Davis ~ Past and Future: Bucket (Flavor) Chemistry to Senso-chemistry
3:50 - 4:00 pm Dr. Susan Ebeler, Concluding Remarks