Wednesday, January 30

Winemaking Breakout Session

1:50 pm – 2:50 pm
Reduction Redux: The Good, The Bad and the Nutty
This session is a multi-perspective review of wine aroma contributions from reduced sulfur components as a result of winegrowing/making styles and packaging choices.

Moderator:
Christian Butzke, Purdue University, Indiana

Speakers:
Mark Brevot, Moet & Chandon, France
Adrian Coulter, Australian Wine Research Institute
Greg La Follette, Tandem Winery, California

3:00 pm – 4:00 pm
SO2 Analysis
This session will consider the different forms of automated SO2 analysis and the benefits and challenges of working with them will be discussed. The information provided will include options for wineries of all sizes.

Moderator:
Steve Kupina, Constellation Wines US, California

Speakers:
Brian Bertsch, EST Analytical, Arizona
Isabelle Guillou-Herve, Diageo, California
Lynn Watanabe, Napa Wine Company, California