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Event
Harvest Workshop
Harvest Workshop- July 23rd- 10:00 4:00 pm Surry Community College, SBVE Building 630 South Main Street, Dobson, NC 27017
$25 Includes Lunch PRE-REGISTRATION REQUIRED
Agenda 10:00 12:00 pm Preparing for Harvest Dr. Mark Hoffman/NCSU, Sarah Bowman/ SCC, Eric Case/ Burntshirt Vineyards Grape Harvest in the Southeast; Complex Decision Making over the Whole Season Dr. Mark Hoffman/NCSU Crop Estimate Methodology, Canopy & Crop Load Management to balance Brix, pH, TA & sensory components Sarah Bowman/SCC Rots & Rain; When to Harvest, when to wait? Eric Case/ Burntshirt Vineyards (Recipient of the NCWA Grower of Excellence Award for 2018
12:00 1:00 pm Lunch 1:00 - 4:00 pm Optimizing Harvest & Fermentation David Bower/ SCC, Megan Hereford/ Scott Laboratories, Shaun Richardson/ Laffort, USA Beyond Brix -David Bower/SCC Assessing ripeness and picking on pH, What high pH means for winemaking Interpreting brix via a refractometer Utilizing parameters beyond Brix, pH, and TA to assess ripeness (Malic Acid, Glucose/Fructose/YAN-combined), what is it? Yeast Selection Based on Harvest Conditions -Shaun Richardson/ Laffort, USA Adjustments for rot / underripe grapes / Mythoxypyrazines / style Harvest Protocol - Megan Hereford/ Scott Laboratories Nutrients & addition protocols Optional additions & their benefits (tannins, MLF co-innoc, etc.) QAP Harvest Panel - David Bower/SCC o Harvest Panel details & services offered with the QAP program. Ask the Winemaker - Mark Friszolowski/ Childress Vineyards, Nadia Hetzel/ Cypress Bend Vineyards, David Bower/ Surry Cellars o Q&A with a panel of experienced winemakers Subject To Change
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LocationSurry Community College-SVBE-Shelton-Badgett Center (View)
630 South Main Street
Dobson, NC 27017
United States
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Kid Friendly: No |
Dog Friendly: No |
Non-Smoking: Yes! |
Wheelchair Accessible: Yes! |
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