Chair: Robert Bertheau, ASEV Director, Gallo Sonoma Winery, Healdsburg, CA Program Outline: 8:00 - 8:05 am Robert Bertheau, Welcome and Introduction 8:05 - 8:50 am Dr. Vernon Singleton, Emeritus Professor, University of California, Davis ~ A Survey of Reactions and Results During Wine Aging, Especially Oxidation 8:50 - 9:30 am Dr. Veronique Cheynier, Institut National de la Recherche Agronomique, Montpellier, France ~ Mechanisms of Anthocyanin and Tannin Changes During Winemaking and Aging 9:30 - 9:45 am Alejandro Zimman, University of California, Davis ~ Phenolic Extraction in Commercial-scale Maceration Trials. Overview of Three Years of Experimentation 9:45 - 10:00 am Andrew Erickson, University of California, Davis ~ Changes in Pigments and Copigmentation Cofactors in Pinot noir and Cabernet Sauvignon Berries from Veraison to Harvest - 1998 and 1999 Seasons 10:20 - 11:35 am Letica Chac¢n-Rodr¡guez, University of California, Davis ~ Influence of Wine Treatments on the Copigmented Color of Red Wines 11:35 - 11:05 am Dr. Denis Dubourdieu, Universit‚ Victor Segalen Bordeaux 2, France ~ Recent Advances in White Wine Aging: The Key Role of the Lees 11:05 - 11:35 am Cedric Saucier, Universit‚ Victor Segalen Bordeaux 2, France ~ Tannin Evolution from Grape to Wine: Effects on Wine Taste 11:35 - Noon Questions & Answers
