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Event
Wine School
The workshop's objectives are:
1.To have winemakers conduct routine wine analyses
2.To familiarize winemakers with basic cellar operations
3.To familiarize winemakers with basic winery sanitation
4.To familiarize winemakers with the steps in finishing
5.To familiarize winemakers with wine faults, causes and treatments
6.To have winemakers conduct wine quality assessment
7.To familiarize winemakers with Missouri wine styles
Topics:
Basic wine analysis:
Laboratory equipment
Laboratory safety
Basic wine chemistry analysis, e.g.
Brix, pH, TA, SO2, Residual sugar, VA,
Fermentation monitoring
Malolactic fermentation monitoring
Winery sanitation
Impact of improper sanitation on wine quality
Developing a sanitation regime
Critical Control Points in the winery
Cleaning procedures
Cleaning and sanitation products
Bulk Wine Management
Special Topics:
Post-fermentation microbiology
Tannin management
Use of Oak
Basics of finishing wine:
Clarification
Stabilization
Balancing
Fining agents
Blending
Filtration
Wine faults - causes, prevention and treatments
Oxidation
Reduction
Hazes
Microbial faults
Wine Quality assessment and Midwestern wine styles
Tasting procedure
Midwestern wines & varieties
Midwestern wine tasting
Workshop will begin at 10:00 AM on Tuesday June 12, and conclude at 4:00 PM on Thursday, June 14
Daily sessions:
Tuesday June 12 10:00 AM to 6:00 PM
Wednesday June 13 9:00 AM to 5:00 PM
Thursday June 14 9:00 AM to 4:00 PM
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LocationUniv. of MO, 145 Stringer Wing (View)
1406 E. Rollins St.
Columbia, MO 65211
United States
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Categories
| Minimum Age: 21 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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