WHEN: Saturday February 29th, 9 a.m. – 4 p.m.

WHERE: Great Fermentations | 5127 E 65th St., Indianapolis, IN 46220

This second seminar will focus on understanding and managing TA and pH changes throughout
winemaking, including acidification and deacidification, how to prevent flaws and faults and how to
resolve them when they occur, and advanced essential wine analysis and laboratory techniques, all with
the objective of helping winemakers make greater wines more consistently and flawlessly.

Registration Fees (payable in full)

Until and including December 31 $200
January 1 – January 31 $225
February 1 – February 29 $250

NOTE: Participants can cancel up until January 24th and obtain a full refund. No refunds after January 24th. As a minimum number of participants is required to run this seminar, you will be notified by January 25, 2020, 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

SEMINAR OBJECTIVES

Learn how to put into practice the many theories on more advanced winemaking and wine analysis towards making greater wines more consistently and flawlessly.

TARGET AUDIENCE

This seminar is intended for intermediate and advanced amateur and small-winery winemakers.

SEMINAR HOURS

9:00 AM – 4:00 PM. Coffee and Lunch will be provided.

PREREQUISITES

• A working knowledge of how to make wine and perform basic analyses
• Basic knowledge of wine chemistry (Brix, alcohol, TA, pH, SO2)

SEMINAR OUTLINE

MODULE:    Preventing and Correcting Flaws and Faults

This module examines common wine flaws and faults, their detection, troubleshooting and resolution, and how to implement sound winemaking practices to help avoid these in the first place. Flaws and faults examined include: oxidation, volatile acidity and ethyl acetate, volatile sulfur compounds (e.g. hydrogen sulfide), Brettanomyces, and many more.

MODULE:    Managing Acidity 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 Essential Wine Analysis and Laboratory Techniques

This module describes advanced essential wine analysis and laboratory techniques. Specifically, it describes the use and value of analyzing, for example, YAN (yeast assimilable nitrogen), alcohol, tartrate stability, residual sugar and more.

ADDITIONAL BENEFITS FOR PARTICIPANTS

• You will be granted a non-expiring membership into an on-line club where you will have direct access to Daniel Pambianchi to ask any questions on winemaking or to help you resolve a wine problem.
• You can purchase signed copies of Daniel Pambianchi’s book “Techniques in Home Winemaking” at more than 20% off the retail price.

ABOUT DANIEL PAMBIANCHI

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).