70th ASEV National Conference
Symposium Chair: Tom Collins, Washington State University, Tri-Cities
Program:
Program is subject to change.7:15 am – 8:45 am | Cooperage Tours:
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9:15 am – 10:00 am | Speaker To Be Determined |
10:00 am – 10:45 am | Oak Quality Considerations and Options for American Oak Barrels Anthony Morris, Canton Cooperage, Kentucky |
10:45 am – 11:00 am | Break |
11:00 am – 11:45 am | Impact of Variability in the Toasting Process on Composition of Oak Barrels Tom Collins, Washington State University, Tri-Cities |
11: 45 am – 12:30 pm | Barrel Chemistry and Its Effect on Wine and Spirit Composition: Lignin, Cellulose, and Sugars Jarrad Gollihue, University of Kentucky, Lexington |
12:30 pm – 1:30 pm | Lunch (on own) |
1:30 pm – 2:15 pm | How Oak Barrels Can Influence the Taste of Wine: Current Knowledge and Recent Acquisitions Delphine Winstel, Université de Bordeaux, France |
2:15 pm – 3:15 pm | Tank or Barrel? The Impact of Fermentation and Aging Red Wine in Stainless Steel Tanks and Oak Barrels (Tasting of experimental red wines fermented and aged in various combinations of oak barrels and stainless vessels.) Scott Frost, Washington State University, Tri-Cities |
3:15 pm – 3:30 pm | Break |
3:30 pm – 4:15 pm | Recent Advances in Barrel and Oxygen Ignacio Nevares&María del Alamo UVaMOX-Universidad de Valladolid, Spain |
4:15 pm – 4:45 pm | Q&A and Closing Remarks Tom Collins, Washington State University, Tri-Cities |