June 24-28, 2013 Monterey, CA
The Sensory Evaluation Session portion of the Wine Quality Initiative program is a free service to all PA wineries. Wineries are encouraged to submit pre-bottled or post-bottled wines for a professional evaluation on wine defects in an individual wine sample. This is an opportunity for wineries to receive objective feedback on their wine, and make appropriate adjustments prior to bottling if pre-bottled samples are submitted.
This workshop will explore the theory behind sulfur dioxide and its relationship to pH, how to make proper SO2 additions in the winery and throughout production, how to properly manage oxygen, and how to effectively measure free and total SO2 in wine samples. While the use of sulfur dioxide in winemaking can be a challenging concept, this workshop will aim to make its use understandable in winemaking situations. Participants will have an opportunity to evaluate analytical methods related to SO2 measurements and discuss practical solutions to oxygen- and SO2-related winemaking problems. The cost for this workshop is $50 per person and includes both breakfast and lunch.