This second seminar will focus on fermentation science, both alcoholic and malolactic, understanding and managing TA and pH changes throughout winemaking, and advanced wine analysis and laboratory techniques, all with the objective of helping winemakers make greater wines more consistently and flawlessly.
Until and including July 26 $200
July 27 – August 16 $225
August 17 – September 14 $250
NOTE: Participants can cancel up until August 16th and obtain a full refund. No refunds after August 16th. As a minimum number of participants is required to run this seminar, you will be notified by August 17, 2019, and issued a full refund if the minimum is not reached.
To purchase tickets please contact Jenny at Great Fermentations by phone or email.
317-257-9463 or Jenny@greatfermentations.com
Learn how to put into practice the many theories on more advanced winemaking and wine analysis towards making greater wines more consistently and flawlessly.
This seminar is intended for intermediate and advanced amateur and small-winery winemakers.
9:00 AM – 4:00 PM. Coffee and Lunch will be provided.
• A working knowledge of how to make wine and perform basic analyses
• Basic knowledge of wine chemistry (Brix, alcohol, TA, pH, SO2)
MODULE: Fermentation Science
This module discusses how Saccharomyces yeast assimilates substrates (e.g. sugars, amino acids, sulfur) in juice and wine, how it metabolizes these substrates into the many byproducts and their impact on wine chemistry and style, and how it transforms odorless aroma and flavor precursors in grape must into varietal compounds and other secondary aromas. This discussion also addresses yeast growth, stress and survival factors, and how these impact fermentation.
MODULE: Malolactic Fermentation
This module discusses how malolactic bacteria assimilate substrates (sugars, organic acids, ethanol, sorbate) in wine, how it metabolizes these substrates into the many byproducts (e.g. diacetyl) and their impact on wine chemistry and style. This discussion also addresses bacterium growth, stress and survival factors, and how these impact malolactic fermentation, and inoculation strategies.
MODULE: Managing TA and pH
This module takes an in-depth look at organic acids found in juice and wine and how these are transformed during the various winemaking processes, and their impact on pH, style, wine stability, and how to control TA and pH, e.g. acidification/de-acidification techniques.
MODULE: Advanced Wine Analysis and Laboratory Techniques
This module describes advanced wine analysis and laboratory techniques beyond simple TA and SO2 titrations. Specifically, it describes the use and value of analyzing, for example, YAN (yeast assimilable nitrogen), turbidity, color, and residual sugar.
Daniel is an avid and seasoned winemaker both as an amateur and professional having owned and operated for 10 years a small commercial winery in Niagara (Ontario, Canada). He is the author of the bestseller book “Techniques in Home Winemaking” and has served as past Technical Editor and author for WineMaker Magazine. He has lectured at conferences on a range of subjects from wine analysis and chemistry to advanced winemaking techniques. Daniel now provides consulting and analytical lab services to both amateurs and professionals.Daniel is an active member of the American Society for Enology and Viticulture (ASEV), the American Wine Society (AWS), and the Australian Society of Viticulture and Oenology (ASVO).
Time: 9:00 am - 4:00 pm EST
Great Fermentations – Indianapolis, IN
5127 East 65th Street
Indianapolis, Indiana 46220