We'll share trends we've seen in the last few vintages to help you prevent common fermentation problems and respond to challenging phenolic conditions.
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Get the most out of this year's harvest by joining us on August 21 as we share lessons and examples from past vintages to help you: 

  • Pinpoint conditions that lead to stuck and sluggish fermentations
  • Discover tools to respond to changes in phenolics and meet target styles
  • Identify conditions that lead to volatile acidity formation
  • Combine chemistry and microbiology for powerful insights

We’ll also share case studies to help prevent common fermentation problems, and how winemakers responded to challenging phenolic conditions in the past two harvests, including:

  • Tools for adjusting high seed tannin
  • Identifying potential problem lots
  • The links between press decisions and tannin extraction curves
  • Responding to dilution with juice bleeds

 




 


McMinnville:
Thursday, August 21, 2014
1:00 PM - 3:00 PM 


Chemeketa Community College
Yamhill Valley Campus - Room 103
288 NE Norton Lane


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