ConeTech's Stephanie Goss will participate in a discussion of Optimizing Modern Fermentation at Napa Valley College July 17th..

 

Napa Valley College Foundation and BSG Wine Division | Napa present:

 

Thursday July 17th from 8:30am - 12:00pm

Napa Valley College Viticulture & Winery Technology Center

 

OPTIMIZING MODERN FERMENTATION 

Successful fermentations today depend on integrating as many of the parameters involved as possible, not just focusing on a single aspect. All the parts need to be considered as a whole for today's fermentations to succeed. Vineyard issues, Brix, nutrient status, pH and winery processing protocols all have a strong impact on whether a wine fermentation will go dry... or not.... and what it will taste like.

Join Lisa Van de Water of the Vinotec Group to discuss 21st Century approaches to wine fermentation for fewer fermentation problems and better-tasting wine. A discussion on the use and value of different nutrients and technologies available will follow with these panel speakers: 

 

George Vierra, Professor and Consulting Winemaker

Wayne Donaldson, International Winemaking Consultant

Stephanie Goss, ConeTech

Guillermo Soto, enologica Vason

Janos Radvanyi, Jr., PolarClad

Free seminar, lively discussion, coffee and treats. What could be better?

THURSDAY JULY 17TH

NAPA VALLEY COLLEGE VITICULTURE & WINERY TECHNOLOGY BUILDING

REGISTRATION & COFFEE

8:30 am

Event Starts 9:00 SHARP

 

INQUIRIES:

Doug Manning  |  c: 707.2569891  |  e: dmanning@bsgwine.com