Managing the Winery Laboratory Seminar
Speakers & Topics
Managing the Winery Laboratory Conference & Trade ShowLocation: Flamingo Hotel, Santa Rosa, CA
Date: May 7, 2009
SPEAKER TOPICS
Wine Microbes and Management.
In addition to speaking on current research findings, Dr. Charles Edwards will speak on the various wine microorganisms (good and bad) present in grape must/wine that winemakers will come in contact with. He will also address different strategies for microbial management in the winery.
Using the SpectraMax Plus 384 to analyze wine samples.
Winemaker Theresa Heredia and Anita M Kant, PhD., speak about the use of the SpectraMax Plus 384 to analyze wine samples for tannin, phenolic, residual sugar, and enzymatic assays.
Weight Factor; how is it calculated and other Density tales.
Margit Svenningsen will discuss how terms and units such as weight factor, Specific Gravity and density are being used to move wine, sell and buy wine, fill wine into bottles, check fermentation, measure alcohol. She will address where these terms and units come from and how do we use them correctly.
Practical Laboratory Tips for Small Wineries
Dr. Barry Gump will give an update on useful tips for small wineries and will discuss combining the traditional TA and Formol titrations into a combination method using only one sample
Accuracy and Precision in the News
This past year we have seen a buzz of excitement over the reported lack of accuracy and precision in a relatively new wine analytical method. Patricia Howe will take a humorous but insightful look at some of the concerns revealed by this tempest in a wineglass and how it sheds light onto many other winery lab quality issues.
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. Charles Edwards
School of Food Science, Washington State University
Charles G. Edwards was raised in the San Joaquin Valley of California where he worked on his family's vineyard near Acampo. He received his Bachelor of Science, Master of Science, and Doctor of Philosophy degrees in food science from Oregon State University (1982), Cornell University (1985), and The Pennsylvania State University (1989), respectively. Currently, he is a professor (enology) with the School of Food Science at Washington State University. His enological research focuses on problem alcoholic fermentations, the malolactic fermentation, and spoilage issues such as Brettanomyces and Lactobacillus. As part of the on-going research effort, his laboratory discovered two novel species of Lactobacillus implicated in wine spoilage, Lactobacillus kunkeei and Lactobacillus nagelii. Dr. Edwards is the sole author of Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice and co-author of Wine Microbiology (2nd edition), the later of which won top honors awarded by L'Organisation Internationale de la Vigne et du Vin (O.I.V.) for the best written work in enology in 2007. Besides research, Dr. Edwards taught/teaches undergraduate and graduate courses in food chemistry, wine microbiology/processing, and winery internships. He completed a year-long sabbatical leave in 2002 working at Chr Hansen (Hørsholm, Denmark) and won the Excellence in Research award from the College of Agriculture, Human, and Natural Resources in 2006.
Theresa Heredia, Winemaker, Freestone Vineyards
Theresa supervises all Pinot Noir and Chardonnay production at the newly completed Freestone Winery. Theresa holds a Bachelor's degree in Biochemistry from Cal Poly in San Luis Obispo and also completed three years of study in the Chemistry and Viticulture/Enology PhD program at UC Davis. After Davis, she worked her first harvest in 2001 at Saintsbury, and in 2002 was hired as a Research Chemist for Joseph Phelps Vineyards. For the 2006 harvest, Theresa worked at Domaine de Montille in Volnay.
Dr Anita Kant, Field Application Scientist, BioResearch Division of MDS Analytical Technologies.
Dr. Kant graduated from Cancer Research Institute, University of Bombay in 1996. Her thesis work explained the discordant maturation of myeloid cells during development of Chronic Myeloid Leukemia through RNA instability. Anita joined Children's Hospital Los Angeles in 1997 as a post doctoral fellow. She studied the role of Shp1 phosphatase in regulating phagocytosis. Further, she went on to develop new approaches to immunotherapy of neuroblastoma involving NK cells and specific interleukins. In 2001 Anita joined NeoMarkers; Inc.; now a Thermo-Fisher company as a Product/Research Manager. She was instrumental in bringing over 300 new antibodies in the market. Anita worked as a scientist in Bexel Pharmaceutical's oncology division for pre-clinical development of new anti-cancer chemical entities. In 2005 Anita joined Molecular Devices; now a part of MDS Analytical Technologies as a field application scientist. Her work focuses on demos and trainings of scientist in academia and Biotechnology industry on Molecular Devices plate readers.
Margit Svenningsen, Independent Sales Rep for Anton Paar, Assistant Winemaker and Consultant
Margit Svenningsen has 19 years of experience in the field of density and related applications. She is contracting for Anton Paar USA servicing the wine industry with solutions to measure density, SG, Brix, alcohol and CO2.
She is a native of Denmark with a bachelor in chemical engineering. Margit has worked and lived in US since 1998, where the interest for wine production came to life. In 2004 she took internship at Calera Wine Company for the harvest of that year and is today also part time assistant winemaker there. She is also consulting for a friend at a small scale winery and producing some wine for future release.
Patricia Howe, Patricia Howe Wines & Consulting
Patricia Howe 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.