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ACHIEVING TOTAL WINE STABILITY

Wine stabilization is an important part of winemaking and includes microbial, protein, tartrate, aroma and color stability. For quality wine production, it is crucial to identify instabilities and understand appropriate treatment prior to bottling.

Achieving Total Wine Stability

May 31st, 8:30AM-4:30PM – SRJC Shone Farm

Today’s wine market requires that wines be visually appealing to consumers, meaning that they be clear and free of sediment, with no off-colors, flavors or aromas. Wine stabilization is an important part of winemaking and includes microbial, protein, tartrate, aroma and color stability. For quality wine production, it is crucial to identify instabilities and understand appropriate treatment prior to bottling. This seminar will focus on wine stabilization and the latest winemaking tools available to achieve and ensure total wine stability.

Enartis believes in a holistic winemaking approach to achieve wine stability, which is why we focus on it at all stages from fermentation, post-fermentation and right up to bottling.

PROGRAM

8:30 AM

Registration and Breakfast

9:00 AM

Introduction
José Santos, President and CEO of Enartis USA

9:15 AM

Chemistry of Oxidation and Winemaking Tools for Protecting and Stabilizing Wine. Includes trial tasting.
Eglantine Chauffour, Technical Marketing Supervisor at Enartis USA

9:40 AM

Shelf Life Improvement and Oxygen Management at Bottling.
Pedro Pereira, Senior Wine Quality Solutions & Sustainability Manager at Vinventions USA, LLC

10:00 AM

New packaging, new challenges: preserving quality in canned wines.
Cheney Vidrine, Assistant winemaker at Union Wine Company

10:20 AM

Coffee Break

10:40 AM

Why and How Manage Microbial Activity During Winemaking? Includes microbial faults sensory evaluation.
Eglantine Chauffour, Technical Marketing Supervisor at Enartis USA

11:15 AM

Detecting Wine Microorganisms During Winemaking is Key to Prevent Wine Spoilage.
James Osborne, PH.D, Associate Professor & Enology Extension Specialist at Oregon State University

12:00 PM

Winemaker Roundtable on Microbial Stability. Includes wine tasting.
Moderator: Jeremy Carter, Winemaking Consultant at Enartis USA.
Winemakers: Stephanie Pope, Associate Winemaker at The Hess Collection, Matt Smith, Winemaker at Grapeseedwine

1:00 PM

Lunch

2:00 PM

The Chemistry Behind Protein, Tartrate and Color Stability.
Federico Casassa, Ph.D, Assistant Professor of Enology, Wine Sensory Analysis, Wine & Viticulture Department at California Polytechnic State University

2:45 PM

Latest Innovation for tartrate stability in Wine.
Jasha Karasek, Winemaking Specialist at Enartis USA

3:00 PM

Winemaker’s Perspective on the Use of Colloidal Tartrate Stabilizers in Reds: Evaluation of the Enological, Economic and Environmental aspects.
Laurent Paré, Oenologue / Senior Winemaker at Vins Arterra Canada

3:20 PM

Coffee Break

3:35 PM

Winemaker Roundtable on Colloidal Stability. Includes wine tasting.
Moderator: Laurent Paré, Oenologue / Senior Winemaker at Vins Arterra Canada
Winemakers: Matt Iaconis, Winemaker at Brick&Mortar, Gianna Kelly, Assistant Winemaker at St. Francis Winery
& Vineyards, Matt Hughes, winemaker at Brassfield Estate

Additional speakers and winemaker panelists will be added.

Click here for more detailed information.

Fees - No refunds will be given three days prior to the seminar or thereafter.
$190 for early bird registration by April 30th
$250 for registration after April 30th
Includes breakfast, coffee breaks and lunch.

Three Ways to Register:

  1. Submit last page of this form to education@enartis.com
  2. Online at http://shop-usa.enartis.com/stabilization
  3. Call (707) 838-6312

Advance registration is required as the seminar is limited to 80 people.

 
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