Vineyard Practices to Optimize Phenolic Composition
Grapegrowing Breakout Session in Spanish
This Track is based on attending a winemaking OR a grapegrowing session (10:45 am – Noon) AND the general session (9:00 am – 10:30 am). You must complete two of the three sessions to qualify for the certificate. A certificate of completion will be mailed after the conference.
The quality and concentration of phenolic compounds in red grapes are associated with wine quality since they are responsible for color, sensory and mouthful characteristics. Phenolic composition is highly affected by vineyard practices and the type of technology used during winemaking. In this session speakers will focus on the impact of irrigation and light on fruit composition and will provide practical information for adjusting vineyard growing practices.
Cecilia Aguero, University of California, Davis
Federico Casassa, California Polytechnic State University, San Luis Obispo
Johann Martínez-Lüscher, University of California, Davis