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