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Wine School
Univ. of MO, 145 Stringer Wing
Columbia, MO
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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

Location

Univ. of MO, 145 Stringer Wing (View)
1406 E. Rollins St.
Columbia, MO 65211
United States


Categories

Education > Workshops
Food > Beer, Wine, and Spirits

Minimum Age: 21
Kid Friendly: No
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: Yes!

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