June 13, 2018, 9:00am-1:00pm
Speakers: Drs. James Osbourne & Vincent Gerbaux
Food Innovation Center, 1207 NW Naito Pkwy #154, Portland, Oregon
While cold soaking is a process that many winemakers employ during the production of Pinot noir wine, the impact of this technique on wine quality and how to manage this process is relatively unknown. Join us for this half-day workshop where we will examine the winemaking technique of cold soaking and discuss some of the latest research investigating the role of grape microflora during cold soaking.
Topics to be covered include: History of the cold soaking process in Burgundy; Impact of yeast present during cold soaking on Pinot noir wine volatiles; Utilizing non-Saccharomyces yeast to prevent spoilage issues during cold soaking; Tastings of cold soak trial wines.
Registration: $75, includes refreshments and handouts. Space is limited to 40 people. Register online here:
This event is sponsored by the OSU Department of Food Science and Technology, OSU Extension Service, Lallemand North America, and OSU Oregon Wine Research Institute (OWRI).