September 5, 2014

Posts Comments

Winemaking Classes in MINNESOTA!!!

Summer school for adults?! YES!

I’ll be teaching winemaking classes this summer at the Minnesota Landscape Arboretum.

Understanding Wine Faults (200-07-14-11)
Thursday, July 14, 7-9 p.m.
$70 member/$75 non-member, All Levels, Lecture / Demo, Limit 30, Learning Center.
Introduction to Winemaking (200-07-23-11)
Saturday, July 23, 9:30 a.m.-Noon
$90 member/$95 non-member, All Levels, Lecture / Demo, Limit 30, Learning Center.
The Chemistry of Wine (200-08-06-11)
Saturday, August 6, 9:30 a.m.-Noon
$90 member/$95 non-member, All Levels, Lecture / Demo, Limit 30, Learning Center. 
Advanced Winemaking (200-08-20-11)
Saturday, August 20, 9:30 a.m.-Noon
$90 member/$95 non-member, Intermediate-Advanced, Lecture / Demo, Limit 30, Learning Center.
Wine Treatments (200-10-15-11)
Saturday, October 15, 9:30 a.m.-Noon
$90 member/$95 non-member, Intermediate-Advanced, Lecture / Demo, Limit 30, Learning Center.

The first course, “Understanding Wine Faults,” on July 14th will be a good class for both professionals and enthusiasts. We will go over the nature of the main organoleptic defaults in wine, how they happen, and what to do to prevent them. Wine samples with faults will be given as demonstration.

Saturday, July 23, will be an introduction to winemaking. We will cover basic red and white winemaking, and also discuss sanitation, proper use of sulfur, basic wine chemistry, and oxidation/reduction reactions. We will also learn about fermentation management, including how to properly innoculate must with yeast, some basic yeast nutrition, and malolactic fermentation.

Saturday, August 6th, will be a wine chemistry course. This is designed for all levels – for those who haven’t had chemistry since high school, to those who have a better grasp of chemistry. The purpose of this course is to give examples of how an understanding of chemistry will help you become a better winemaker. The importance of pH and TA and how it relates to proper SO2 management will be discussed in depth. We will also address acid reduction, tannin-anthocyanin reactions, oak alternatives, and oxidation/reduction reactions.

August 20th will be an advanced winemaking course. Building on the fundamentals that you have already learned, this course will assume a basic understanding of winemaking and wine chemistry. We will discuss tannin structure, ripeness, fermentation management, and microbiology. An overview of how and why you may want to use various enological products (fining agents, enological tannins, sorbic acid, gum arabic, lysozyme…) will also be given.

For those wishing to have a more in-depth discussion of wine treatments, a course on October 15th will be offered. As most wines will have finished fermentation at this point, we will focus on treating wines that have just finished fermentation. A demonstration of different fining agents will be given, and we will discuss how to properly set up a bench trial. We will look at other finishing agents (tannin, copper…), and discuss how to properly stabilize wine prior to bottling.

To register for the classes, go the Arboretum learning page, and follow the instructions for registration.