1. Production Options and Strategies for Dealing with Off Characters Chik Brenneman Winemaker and Facility Manager University of California, Davis

2. Taints and Their Origins TaintSource SulfidesFermentation EstersFermentation Fusel AlcoholsFermentation Volatile AcidityFermentation, Aging Oxidative TaintsFermentation, Aging

3. Key Components Sanitation Grape Quality Fermentation Preferences Temperature Control

4. Sanitation Waste Water Considerations Ability To Clean Cleaning Chemistries Bio-film control Ability To Respond To Crises

5. Grape Quality Quality Assessment – Global Approach Harvest Parameters – pH/Acidity – Brix

6. Fermentation Preferences Native or not? Yeast companies are looking to bridge both gaps Temperature Profiles/Descriptors are specific Use of Sulfur Dioxide

7. Temperature Control System Sizing Glycol versus Water Scale of Operations Energy Sources Regulation

8. Practices Temperature Mitigation Techniques Extraction/Partitioning of Tannin and Color Preventative Measures Reactionary Measures