Quality Control Management during Crush and Fermentation
Time: 9:10 AM
Time: 9:40 AM
Description: Juice Nutrient Analysis and Addition: Methods and Consequences.
Time: 10:25 AM
Description: Selection of Anti-Microbials: When to Use Lysozyme, S02, DMDC, etc.
Time: 10:55 AM
Description: Sanitation Regimes: Best Practices for Management and Monitoring.
Time: 11:25 AM
Description: Barrel Assessment and Sanitation
Time: 1:00 PM
Description: Adjusting Juice Parameters: pH and Brix, When and How.
Time: 1:30 PM
Description: Monitoring Tannin and Color Extraction Protocols
Time: 2:15 PM
Description: Indigenous Yeast Trial and Tasting
Time: 2:35 PM
Link: Winemaker Panel
Description: Maintaining Quality Control in Indigenous Fermentations: Ashley Heisey, Moderator, Pearl Wines LLC, Wynne Peterson-Nedry, Chehalem Wines; Lydia Cummins, Ramey Wines; Peter Mathis, Ravenswood