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TUESDAY, APRIL 4, 2006
8:00-8:15 am WELCOME
Dr. Roy Thornton, California State
University, Fresno
Dr. Linda Bisson, University of
California, Davis
8:15 - 8:40 am
MICROBIOLOGICAL CRITICAL QUALITY CONTROL
POINTS
Professor Ken Fugelsang, Fresno State
8:40 - 10:00 am
EMERGING DEVELOPMENTS AND PATTERNS OF
MICROBES IN WINES
Panel Moderator: Dr.
Sakkie Pretorius, Australian Wine Research Institute
Dr. Sakkie Pretorius, Australian Wine
Research Institute: Growing Markets and Delivering
Benefits to Wine Producers and Consumers Through Research and Innovation: A
Perspective and Examples from Australia
Lars Petersen, Gusmer Enterprises:
Survey of Biogenic Amine Levels in US Wines - Do We Have a
Problem?
Dr. Neil Brown, Vinquiry:
Spoilage Organisms, Analyses and Detection in 2005
Lisa Van de Water, The Vinotec Group:
Management of Brettanomyces / Dekkera
Contamination and Spoilage in the Winery and Packaged Wine
10:00 - 10:15 am MORNING BREAK
WHAT'S IMPORTANT - THE GENOTYPE OR THE
PHENOTYPE?
Session Chair:
Dr. Linda Bisson, UC Davis
10:15-10:45 am Dr. Alice Wright, Fresno State:
Microbial Communities in Soil
10:45-11:15 am Dr. Torey Arvik, ETS Laboratories:
Rapid Detection of Wine Spoilage Microorganisms Using
Scorpions ™ Technology
11:15-11:45 am Dr. Eduardo Agosin:
Transcriptome and Fluxome Analysis of Wine Yeasts Reveal
New Features on Yeast Physiology
11:45-12:15 pm Dr. Barry Bochner, Biolog:
Phenotype Micro ArrayÔ
Analysis of Yeast Strains
12:15 - 1:15 pm LUNCH BREAK
WHAT WE HAVE NOW AND WHAT'S COMING DOWN
THE TRACK
Session Chair: Professor Ken Fugelsang, Fresno State
1:15-1:45 pm Dr. Peter Sommer, Chr. Hansen:
Enhanced Flavors in Wine By Use of Non-Conventional Yeast
1:45-2:15 pm Gordon Specht, Lallemand:
Yeast Inoculation Strategies -
Getting the Best Fermentation Possible!
2:15-2:45 pm Dr. Daniel Granes, ICV:
A Practical Approach of Malolactic Fermentation Management
Under Mediterranean Conditions
2:45-3:25 pm Dr. Hennie van Vuuren, University of
British Columbia:
Genetically Engineered Wine
Yeasts - A New Era in Winemaking
3:25 - 3:45 pm AFTERNOON BREAK
3:45 pm - 5:15 pm
IT'S ALL A MATTER OF TASTE -
MANNOPROTEINS AND LACTIC ACID BACTERIA
(Followed by a Tasting Experience)
Session Chair: Professor Ken Fugelsang, Fresno State
3:45 - 4:15 pm Dr. Alan Bakalinsky, Oregon State
University: Contributions of Yeast Mannoproteins to
Wine Quality
4:15 - 4:45 pm Dr. Charles Edwards, Washington State
University: Pediococcus in Wines: An
Emerging Issue
4:45 - 5:15 pm
An Educational Tasting Experience
Day 1 Concludes by
5:30 pm with a
Reception immediately
following,
featuring Fresno State Wines.
6:30 pm Optional Networking Dinner
at the Tenaya Lodge Yosemite
Dinner Space Limited -
Advance Registration Required
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WEDNESDAY, APRIL 5, 2006
8:00 - 8:10 am WELCOME
Dr. Roy Thornton, California State
University, Fresno
WHAT'S COMING OVER THE HORIZON?
Morning Session Chair:
Dr. Roy Thornton, Fresno State
8:10 - 8:45 am Dr. David Mills, UC Davis:
Molecular Approaches to Characterize Wine Microorganisms
8:45 - 9:20 am Dr. Susan Rodriguez, Fresno State:
Flow Cytometry and Antibodies
9:20 - 10:00 am Dr. Aline Lonvaud-Funel, University Victor Segalen
Bordeaux: Biogenic
Amines in Wine: The Role of Lactic Acid Bacteria,
Anticipation and Possible Control
WHATEVER THE CONTINENT - IT'S STILL ALL
ABOUT METABOLISM
10:20-10:55 am North America - Dr. Linda Bisson,
UC Davis: The Genetics of Hydrogen Sulfide
Production
10:55-11:35 am Uruguay - Dr. Francisco Carrau, Universidad de la Republica, Montevideo-Uruguay:
Native Yeasts for Low Input Winemaking: Searching for Wine
Diversity and Increase Complexity
11:35-12:10 pm Australia - Dr. Vladimir Jiranek, University of
Adelaide: Making Yeast Make More of Nitrogen
12:10 - 1:10 pm LUNCH BREAK
1:10-3:10 pm
WISH LIST - WHAT WE WOULD LIKE TO HAVE -
THE INDUSTRY SPEAKS!
Moderator:
Dr. Christian Butzke, Purdue University
David Sorokowsky, R.H. Phillips Winery:
Reducing Alcohol Production - Options and Consequences
Jeff Brinkman, Husch Vineyards:
Culture Prep and Rehydration
Jeff Cohn, JC Cellars/Rosenblum:
BBl Sanitation and Maintenance - What Works and
What Doesn't
Dr. William Edinger, Constellation Wines:
Managing Wine Flavor Profiles with Non-Saccharomyces
Yeasts
Dr. Tom Pugh, E & J Gallo Winery: GMOs
and the Image of Wine - Needs and Stands
Dr. Nichola Hall, Bronco Winery:
Microbiological Proficiency at the Winery
Tom Collins, Foster's Wine Estates:
Brettanoymces Detection - Too Little or Too Late?
3:10 - 3:30 pm AFTERNOON BREAK
WHERE WE WERE, WHERE WE ARE, WHERE WE
ARE GOING
3:30 - 4:30 pm Dr.
Sakkie Pretorius, Australian Wine Research Institute
Setting New Goals for the
Design of Improved Wine Yeast for a Market-Directed Wine Industry
4:30 pm Wrap-up
Program Concludes by 5:00 pm
Program subject to change*
Updated 3/29/06 |
