(This workshop has been postponed until a future date. Follow the Iowa State wine industry updates page for further information.)
AMES, Iowa – An upcoming workshop for wine industry members will focus on sulfur dioxide management during winemaking. The March 14 workshop is free to attend, and will run from 10 a.m. to 4 p.m., with lunch provided. It will be hosted at the Food Sciences Building, 536 Farmhouse Lane, Ames.
The workshop will be hosted by Aude Watrelot, assistant professor and extension enology specialist at Iowa State University. Watrelot’s lab provides research and extension and outreach support for the wine industry throughout Iowa and the Midwest.
According to Watrelot, this workshop will include theory, ongoing research and practical approaches with hands-on activities for measurements of pH and sulfur dioxide, as well as calculations and wine sensory evaluation.
“Oxygen is the key factor that can change the chemical and sensory properties of wine. A rationale use of sulfur dioxide, a common preservative, involving appropriate measure of pH and tools to detect oxidation-related wine flaws can help improving wine quality,” she said. “This workshop will provide new knowledge about the importance of sulfur dioxide management, based on ongoing research, to the grape and wine industry members throughout the winemaking process.”
The workshop is free to attend, but will be limited to 20 participants. To register, visit https://iastate.qualtrics.com/jfe/form/SV_7Nx8xj3np7AvbjE. The registration will close on March 10. For more information, contact Watrelot at email@example.com.
Shareable photo: Wine production at Tassel Ridge Winery (Aude Watrelot photo).