Are you ready to take your winemaking to a new level and make greater wines?
If yes, then joins us as we host winemaking author and authority Daniel Pambianchi and his seminar on MAKING CONSISTENTLY FLAWLESS WINES. This seminar will teach you how to put into practice the many theories on more advanced winemaking and wine analysis towards making greater wines more consistently and flawlessly.
Until and including July 13 $200
July 14 – August 17 $225
August 18 – September 15 $250
NOTE: Participants can cancel up until August 17th and obtain a full refund. No refunds after August 17th.
To purchase tickets please contact Jenny at Great Fermentations by phone or email.
317-257-9463 or Jenny@greatfermentations.com
In this seminar, you will learn the intricate interplay and management of oxygen, sulfur dioxide, and polyphenols, and clarification and stabilization techniques towards making greater wines more consistently and flawlessly. The seminar will also demonstrate how to measure and control oxygen and sulfur dioxide in wine.
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)
This in-depth module explains the chemistry of sulfite and SO2, how SO2 protects wine, and how to manage and adjust SO2 levels while emphasizing the importance of measuring total SO2, not just free SO2. It also ties in the subjects of oxygen and polyphenols and how to account for those in SO2 management.
This module also demonstrates the use of a Vinmetrica SC-300 to measure free and total SO2 and how to use the WineMaker Magazine Sulfite Calculator to determine required SO2 adjustments.
This module describes key oxygen properties towards gaining an understanding of how oxidation occurs in wine. The module discusses how to manage winemaking processes and SO2 levels to minimize the negative effects of oxygen, and their impacts on aging potential of bottled wine.
This module also demonstrates the use of a DO probe with a Vinmetrica SC-300 to measure dissolved oxygen in wine, and how to use that information to adjust SO2 additions.
This module provides an overview of phenolics in grapes and wines and those extracted from oak barrels during fermentation or barrel aging towards gaining a better understanding of the impacts of the various winemaking techniques on phenolic extraction and the resulting wine. It focuses on the chemistry of anthocyanins (color pigments) and tannins, how these interact in wine, and how to manage these substances to create a desired style of wine.
This module describes the key differences among clarification, fining and filtration, which process to use to address specific types of problems associated with clarity and sedimentation. This module also provides an overview of the most common fining agents and the various filtration technologies used in winemaking.
This module presents how to stabilize wine against chemical and microbiological instabilities, including oxidation, proteins, tartrates, polysaccharides (pectins and glucans), color, residual sugar and malic acid, and latent and unwanted yeasts and bacteria.
Time is allocated to answer questions from participants who will therefore have the opportunity to learn from fellow winemakers through these interactions. Participants are invited to bring a wine sample for the on-the-spot analysis of free SO2.
By signing up for this seminar:
1. 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.
2. Subject to clearance and approval from border security, you can submit one (1) wine in the first year of membership for a free-of-charge analysis that will include TA, pH, %ABV, free and total SO2, residual sugar, color and hue, and total phenolics, with additional tests available at discounted prices, and a report that synthesizes all the data along with recommendations on corrective actions.
3. You can purchase signed copies of Daniel Pambianchi’s book “Techniques in Home Winemaking” at more than 20% off the retail price.
Until and including July 13 $200
July 14 – August 17 $225
August 18 – September 15 $250
NOTE: Participants can cancel up until August 17th and obtain a full refund. No refunds after August 17th.
To purchase tickets please contact Jenny at Great Fermentations by phone or email.
317-257-9463 or Jenny@greatfermentations.com
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).
For more information, please visit the following links:
Home Winemaking Facebook group
Daniel’s Home Winemaking website
