Would you like to improve your wine’s shelf life, reduce spoilage, and better manage inert gas and sulfur dioxide use in the winery? Join us at The Cellar Winery at White Oak for a one-day workshop featuring Luke Holcombe of Scott Laboratories, as he shares knowledge and experience in managing oxygen throughout the winemaking process. Workshop registration includes lunch, course materials and hands-on demonstrations and activities.
- Dissolved oxygen measurement and management
- Headspace management
- Processing considerations regarding dissolved oxygen (ie racking, filtration)
- Shelf life improvement
- SO2 management
sales representative, Scott Laboratories
Born and raised in California’s Central Valley, Luke grew up surrounded by wine grapes. This led him to pursue a degree at CalPoly, San Luis Obispo in Wine and Viticulture. Prior to joining Scott Laboratories, Luke was the Assistant Winemaker at McManis Family Vineyards in Ripon, California and Head Winemaker for Post Winery in Altus, Arkansas. He currently resides in Lubbock, Texas with his dog, Mr. Wilson.
|9:30 am||Registration and check-in|
|10:00 am||Dissolved oxygen measurement and management|
|Processing considerations regarding dissolved oxygen (ie racking, filtration)|
|Shelf life improvement|
|12:00 pm||Lunch (provided)|
|1:00 pm||Demonstrations and hands-on activities|
|– DO meter/measurements|
|– Sparging equipment/technique|
|2:30 pm||Q&A, closing comments and evaluations|
|3:00 pm||Workshop adjourns|
Wednesday, March 4, 2020
Registration check-in 9:30 AM.
Program begins at 10:00 AM and concludes at 3:00 PM.
The Cellar Winery at White Oak
15065 NE White Oak Drive
Cambridge, Iowa 50046
Hosted by The Cellar Winery at White Oak, the Midwest Grape and Wine Industry Institute, Iowa State University Extension and Outreach and the Iowa State University Department of Food Science and Human Nutrition.
Registration, prior to midnight February 28, 2020
Registration includes lunch, refreshment breaks and course materials.
- Pre-registration is required to attend this course. Registrations must be completed online prior to midnight, February 28, 2020.
- Class size is limited and pre-registration is required to attend. Registrations accepted on a first-come, first-paid basis. Registration will be closed if the course reaches capacity.
- Requests for refunds must be received prior to midnight, February 28, 2020.
- Confirmation of registration is sent via email. Please provide a valid email address when registering
Photos and/or video taken at this course may be used by ISU Extension and Outreach for promotional, commercial, educational and research purposes. If you prefer not to be photographed, please speak with the photographer.