|
Friday,
March 28, 2008
Park Farm Winery, Bankston,
IA |
|
TIME |
ACTIVITY |
Presenter |
|
8:00 - 8:45 am |
Registration |
Park Farm
Winery |
|
8:45 - 9:00 am |
Welcome and Overview
Park
Farm Winery |
Michelle
Norgren, VESTA Center Director |
|
9:00 – 10:30 am |
Session 1 – Sensory
Components
Where do the sensations of wine originate?
Grape-derived sensations
Winemaking-derived sensations |
Ray Johnson |
|
10:30 – 10:45 am |
Break |
|
|
10:45 – 12:00 noon |
Session 2 - Faults in wine
When is it complexity versus a flaw in the wine?
What terroir is not
Sensory thresholds for common spoilage
issues
The association between sensory defects and chemical
analysis
Understanding the concept of a house palate and its
impact on a winery’s viability
|
Ray Johnson |
|
12:00 - 1:00 pm |
Lunch Break |
Lunch Provided |
|
1:00 - 3:00 pm |
Session 3 – Faults and Flaws
Common faults and flaws to be examined:
Acetic acid, ethyl acetate, sulfur issues, oxidation, cork
taint and combinations of the above
|
Ray Johnson |
|
3:00 – 3:15 pm |
Break |
|
|
3:15 – 5:00 pm |
Session 4
- Errors in perception
Environmental factors that impact sensory analysis
|
Ray Johnson |
|
5:00 - 6:00 pm |
Break |
|
|
6:30 - 8:00 pm |
Dinner |
TBD
(at participant’s expense)
|
|
Saturday, March 29, 2008
Park Farm Winery, Bankston,
IA |
|
7:45 - 8:00 am |
Check - In |
Park Farm Winery |
|
8:00 - 10:00 am |
Session 4 -
Tasting Methodology
A review of tasting procedures and the application of
statistical analysis to systematic wine tasting
(Prior understanding of statistics is not at all
necessary. All procedures will be reviewed in class).
|
Ray Johnson |
|
10:00 - 10:15 am |
Break |
|
|
10:15 am - 12:15 pm |
Session 5 – Tasting Methodology (Continued)
|
Ray Johnson |
|
12:15 - 12:30 pm |
Wrap Up and Dismissal |
|
