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.

Topics

  • Dissolved oxygen measurement and management
  • Headspace management
  • Processing considerations regarding dissolved oxygen (ie racking, filtration)
  • Shelf life improvement
  • SO2 management

Instructor

  • Luke Holcombe

    Luke Holcombe
    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.

Program

9:30 am Registration and check-in
10:00 am Dissolved oxygen measurement and management
  Headspace management
  Processing considerations regarding dissolved oxygen (ie racking, filtration)
  Shelf life improvement
  SO2 management
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

Register

$60

Registration, prior to midnight February 28, 2020

Registration includes lunch, refreshment breaks and course materials.

Reminders

  • 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

Contact

Sarahi Trejo

Sarahi Trejo
program assistant
Midwest Grape and Wine Industry Institute
(515) 294-3308
strejo@iastate.edu


For assistance with registration, receipts, cancellation or questions on the status of your registration please contact ANR Program Services at (515) 294-6429 or anr@iastate.edu.

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.