The Faculty

Jim  Lapsley - History and Economics of Winemaking
Andy Walker – Breeding and Development of roostocks
David Smart – Assistant professor of Root Biology and assistant Plant Physiologist
Doug Adams - Plant Biochemistry and Metabolite regulation
Linda Bisson – Yeast Microbiology and Functional Genetics
Roger Boulton – Wine processing, Fermentation Chemistry and Wine Colour Chemistry
Andy Waterhouse – Health and Taste effects of Phenolics and other components

Day 1
Introduction to California Wine Industry (1 hour) - Jim Lapsley
Current trends in Grape Growing (2 hours) - Andy Walker
Precision Viticulture (2 hours) - David Smart
Tannin and Color Development in Grapes (1hr) - Doug Adams

Day 2
Stuck Fermentation and Yeast Nutrition (2 hrs) - Linda Bisson
Phenolic Extraction (color/tannin) during Fermentation (2 hrs) - Roger Boulton