2015 ARC Annual Strategic Planning Meeting Agenda

Applied Research Cooperative (ARC) Agenda

May 28, 2015
Sponsored by Laffort USA

Meeting Goals:  Gain a full understanding of ARC scope and participation. Generate ideas for cooperative work that bridges the gap between basic and applied research.   Collectively prioritize those ideas.

Time Activity Presenter
8:00 Greeting Reception: Coffee and bagels Shannon
8:30 Welcome and Introductions

What is ARC?

What we hope to achieve:

  • Develop tools to make better wine, quality, efficiency
  • Articulate Problem
  • Come up with common tools that work
  • Improve decision-making process
Jim
8:45 General overview of ARC work to date

What are specific deliverables?

  • SHORT TERM: Three projects to be done over the course of six to nine months
  • LONG TERM: Three to five areas of investigation
  • Handout (?)
Rick
9:00 Why be involved in ARC?

  • Enumerate benefits of membership
  • Discuss expectations of members
  • Esprit de corps
  • Review resources available to ARC and Laffort’s Commitment

How will ARC operate?

  • How we process and collect data
  • How we communicate both internally and externally
  • How we ensure commitment and excitement
  • Last year’s ARC project

Discussion and Questions

Peter
9:45 TTB Review of Allergen Labeling Regulation status

Review of current status of 24.250 list

  • Q&A
Mary
10:30 BREAK
BRAINSTORMING SESSION
10:45 QUESTION: What are the top 3 problems in winemaking today

  • Not being addressed
  • No existing solution
  • Reference list of ideas generated by steering committee
Mike
10:50 Define scope and limitations:

  • Not inventing new things, this is applied, empirical work
  • Importance of gathering metrics and data
  • Can’t manage what you can’t measure
  • Enology issues: No vit, no bottling
Jim

 

 

 

Project Criteria:

  • Each project needs at least 7 winery trial volunteers
  • Intellectual participation by all members (Input, Criticism)
  • Run 1 or 2 trials on separate topic areas
Pete
10:55 Begin Soliciting Ideas Mike
12:30 Lunch Shannon
1:30 Continue Brainstorming Session

  • Collect ideas on board
  • Review, refine, consolidate
Mike
2:30 Establish criteria for prioritization

  • Simple experiment that doesn’t impact operations
  • Feasible
  • Repeatable
  • Low hanging fruit
  • High Impact, Low Input
  • High expectation of success
Mike
3:30 Next Steps:

  • ID Project Leaders
  • Pre-Harvest:
    • Steering Committee meets, refines projects
    • Move forward with experimental design implementation
    • Virtual web-based meeting prior to harvest
Peter
4:00 Adjourn

 

INITIAL KICK OFF IDEAS FOR BRAINSTORMING SESSION

POTENTIAL PROJECT AREAS Issues, Questions, Concerns
Stuck Fermentation
  • Systematic approach doesn’t always work
  • What to do with yeast
  • Ecology Fermentation
Pyrazine  management in Bordeaux varieties
  • Flavor management in winery
Oxidation post fermentation
  • Cellar procedures, methods
Color stabilization
  • What are the variables?
Managing flavors in the winery
  • How do you drive in different directions?
  • Style management
Colloidal Phenomena
  • Knowing components and their roles
  • Innovative measurement tools
Redox in the Cellar
  • Tool to measure?
  • Managing Oxygen through whole system
Good Brettanomyces?
  • Strategies for managing other than eradication
Cost Efficiency Improvements
  • What can we do differently to save money and be more efficient?
Enological Tannins
  • Expectations and proper applications
Evaluating Your Fruit and Your Wine
  • Tools for generating metrics
Complexity in White Wine Making
  • Generating more intensity and complexity
  • Maintaining the gains

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