WAVEx is a condensed, extension version of the research seminar dubbed WAVE-Washington Advancements in Viticulture and Enology.

Managing Native Populations of Yeast and Bacteria
This seminar focuses on managing native fermentations through pH, sulfur dioxide, and pied du cuve (native starter culture), how to work with high pH fruit, cross inoculation practices, managing your cellar to contain and control microorganisms and sensory evaluation of wines depicting microbial instability.

8:30-9:00 | Registration, Check-in & Coffee

9:00-9:05 | Welcome
Melissa Hansen, Washington State Wine Commission

9:05-9:25 | Managing Native Fermentations 
Dr. Thomas Henick-Kling, WSU Viticulture & Enology Director

9:25-10:10 | How to Work with High pH Fruit

10:10-10:30 | Break 

10:10-10:30 | Cross Inoculation Practices
Dr. Thomas Henick-Kling

10:45-11:30 | Brettanomyces – Friend or foe
Dr. Charles Edwards, WSU Food Science Professor

11:30-12:00 | Sensory Evaluation of Microbial Instability in Wines
Q&A Adjourn