December 5, 2022
Join Bucher Vaslin for Our Upcoming Technical Webinars!Í Í ÍWebinars are back! We have been working on helpful, technical topics for you! Join us for our upcoming webinars below.
Let’s Talk Destemmers - 12/06/2022 - 9 AM (PST)
Please join the Bucher Vaslin North America team for our Winemaker Roundtable on Destemming. We will focus on the innovative technic of using inertia to destem with the Delta Oscillys. The panel of winemakers have worked with many varieties including Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec and Pinot Noir and will share their experience of working with the Delta Oscillys destemmer. MORE INFO ON DELTA OSCILLYS
Speakers:
· Stacy Hornemann, Winemaker at Stonestreet, CA
· Landon Donley, Winemaker at Trinchero Napa Valley, CA
· Kiley Evans, Winemaker at 2 Hawks Vineyards and Winery, OR.
· Moderator: Sarah Donley, Sales Manager - Napa Valley at Bucher Vaslin North America.
Control Microbes in Wines with Alternatives to SO2. 12/13/2022 - 9 AM (PST)
Ensuring microbial stability is fundamental for preserving wine quality and avoiding economic losses from spoilage. Capable of developing at any time during the winemaking process, spoilage microbes are opportunist organisms which are difficult to control and eliminate. Recent developments offer winemakers new tools to prevent and eliminate undesirable microorganisms while limiting SO2.
Lamothe-Abiet developed KILLBRETT®, a pure chitosan selective fining agent that reduce the population of spoilage microorganisms such as Brettanomyces, Lactobacillus, Oenococcus, Pediococcus and Acetobacter. It can be used as preventive and curative during wine ageing.
Speakers: Eglantine Chauffour, Oenology Director at B.V.N.A.
Fining Agents: Vegan, Allergen Free Options. 01/24/2023 - 9 AM (PST)
Fining is an essential step in winemaking, helping wine stabilization, and improving wine profile. In this webinar, we will focus on vegan, allergen-free fining agents available in winemaking, their applications and when to use them:
· Options to achieve protein stability
· Fining for microbial stability
· Removing unstable phenolic compound to achieve oxidative stability and color stability.
· Wine profile improvement
Speakers: Eglantine Chauffour, Oenology Director at B.V.N.A.
ALL WINEMAKING WEBINARS AVAILABLE ONLINE
We have many technical winemaking webinars of 30-40 minutes on various topics. Feel free to watch them anytime. Feel free to contact us for any questions.
