Managing the Winery Laboratory Seminar
Speakers & Topics
Managing the Winery Laboratory Conference & Trade Show
Location: Flamingo Hotel, Santa Rosa, CA
Date: May 8, 2008
| 8:00 | Registration Opens | ||
| 8:30 a.m. | Welcome/Opening Remarks Robert Merletti Dr. Barry Gump | ||
8:40 a.m.
| Packaging Materials and Bottling Line Quality Control | ||
9:40 a.m.
| How to Successfully Fudge Laboratory Results | ||
10:40 a.m.-11:00 a.m. | Coffee Break - Trade Show Open | ||
11:00 a.m.
| Alien Wine Microbes and their Challenges | ||
| 12:00 p.m. | Lunch, Trade Show continues | ||
| 1:00 p.m. | Practical Laboratory Tips for Small Wineries | ||
| 2:00-4:00 p.m. | Exhibitor Presentations 2:00pm: Molecular Devices | ||
| 4:30 p.m. | Trade Show Closes |
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SPEAKER BIOGRAPHIES
Barry H. Gump, Ph.D.
Harvey R. Chaplin Eminent Scholar in Beverage Management
Florida International University
School of Hospitality & Tourism Management
In August of 2007 Dr. Gump joined the faculty in the School of Hospitality and Tourism Management at Florida International University as the Harvey R. Chaplin Eminent Scholar in Beverage Management, an endowed position supported by Southern Wine and Spirits. At FIU Dr. Gump teaches brewing and participates in the Beverage Management program which currently includes an excellent wine education program. One of Dr. Gump's goals is to expand the beverage program to include instruction on distilled spirits and other commercial beverages utilized in hospitality settings.
Dr. Gump is an Emeritus Professor of Chemistry and Adjunct Professor of Enology at California State University, Fresno, where he taught courses in chemistry, wine analysis, and wine sensory analysis for 40 years. He has also taught "Wine Components" and "Wine Analysis" classes for the wine education program housed at Santa Rosa Junior College.
Dr. Gump is a co-author of "Wine Analysis and Production", a textbook for students and practitioners in the wine industry, co-author of "Food: The Chemicals We Eat", a text for classes in food chemistry, and Editor of "Wine and Beer Production: Analysis, Characterization, and Technological Advances" a reference book based on a National American Chemical Society symposium in San Francisco in 1992
Dr. Gump has a long association (twenty-nine years) with the wine industry, conducting research in analytical methodology applied to grapes, juices, and wines. He has been an Associate Editor for the Journal of the American Society for Enology and Viticulture (1987 - 2007), and reviews technical manuscripts for a number of national, international, and trade publications. Dr. Gump has been a professional wine judge for over twenty-five years at a number of major wine competitions (San Francisco Chronicle Wine Competition, West Coast Wine Competition, Eastern International Wine Competition, Indianapolis International Wine Competition, Grand Harvest Wine Competition, Riverside International Wine Competition, etc.).
Dr. Ken C. Fugelsang
California State University, Fresno
K.C. Fugelsang is Professor of Enology at California State University, Fresno. Since joining the university in 1972, he has published over 150 technical papers and 12 books including Wine Analysis and Production. Most recently, he has co-authored the second edition of Wine Microbiology - Practical Applications and Procedures with Charles Edwards of Washington State University, which received the 2007 Prix d l'OIV in Oenology.
He is past president of the Honor Society of Phi Kappa Phi and recipient of the University's Outstanding Research, Scholarship and Creative Activity Award, the Claude Labelle Award for Innovative Technology and the Outstanding Alumnus Award ("TOP Dog" Classes of 1696 and 1972). As part of his responsibilities, Professor Fugelsang also manages Fresno State's 20,000-case commercial winery where his students have received over 200 awards in major wine competitions since its inception in 1997.
Presentation: Packaging Materials and Bottling Line Quality Control
The presentation considers quality control issues as they relate wine stability, packaging materials surveillance and bottling line operation.
Patricia Howe
Patricia Howe Wines
Patricia is one of many winemakers who came up through the lab. Unlike others, however, she really likes lab work, and has been on a mission to help those working in the winery lab understand why, how and what they are doing. She has two degrees from UC Davis--Fermentation Science and Food Science (with a Sensory Science emphasis)-- and is co-founder and past president of CERA (California Enological Research Association) as well as past president for ASEV (American Society for Enology and Viticulture). After more than 25 years in the industry, at Domaine Chandon, Moet, Mumm Napa, Sterling, Ascent, UC Davis, Allied Domecq and Beam Wine Estates, she has returned to her sparkling roots and is making nanoscale handmade sparkling wines of her own. In the meantime, she is happy to help you out with any laboratory issues.
Presentation: How to Successfully Fudge Laboratory Results
There are many reasons why faked results might be generated. In this presentation, you will learn the different situations and strategies for getting good fudged results without getting caught...but if you do, there are strategies for that, too. Once these situations have been fully discussed and understood, we will elaborate the difference between a lab, which is faking results, and one that is not, and show what needs to be done in guarantee that only valid numbers are recorded in your lab.
Ralph E. Kunkee
Ralph Kunkee is Professor Emeritus of Enology from the University of California at Davis. Ralph's major research and teaching interests have to do with the characterization of wine yeast and the understanding and control of the malolactic fermentation. In addition, he played an important role in the transition of the American taste in wines from the high alcohol dessert/appetizer fortified wines to the standard, and highly respectable, table wines of today. Part of this change-over was the indoctrination and urging of the use of sterile filtration and bottling for stabilization. Although he has retired, he is still involved in lecture presentations, in Distance Learning instructions, in consultations and wine evaluations.
One of the great blessings of wine production in California has been the near perfect range of pHs, found in our musts and in our new wines. This may all be on the verge of change. For example, the new "long hang times" in the vineyards are tending to eradicate these historical protections. The subject matter of the seminar will attempt to describe some of these "alien" microbes and how to detect and control them-with an emphasis on wine laboratory procedures.