2010 NZSVO workshop

THE WORKSHOP HAS SOLD OUT

Finish well to open well - Wine finishing workshop

Programme

Time	Topic	Speaker
8:30	Registration
8:55	Welcome
9:00	Session 1 - Oxygen management, oxidation and sulfides, storage and fining	Chair - Evan Ward
9:05	The effect of oxygen on wine & preventing SLO compounds in wine	Paul Kilmartin
9:30	The theory of fining	Roland Harrison
9:45	Practical fining of wines	Andy Petrie
10:00	Panel discussion
10:20	Morning tea
10:45	Session 2 - Processing technology - stabilisation, compositional adjustments and filtration	Chair -Nick Sage
10:50	Tasting of tartrate stabilisation options	Gary Baldwin
11:10	Tartrate stability options - conventional stabilisation & electrodialysis	Gary Baldwin
11:20	Tartrate stability options - mannoproteins, metatartaric acid and carboxymethylcellulose	Paul Bowyer
11:30	Practical experience with the various tartrate stabilising options	John Belsham
11:40	Introduction to current and future processing technologies	Gary Baldwin
12:00	Filtration and filter media	Dave Edmonds
12:10	Experience using cross flow filtration at Palliser Estate	Allan Johnson
12:20	Panel discussion
12:40	Lunch
1:35	Session 3 - Bottling preparation and bottling	Jenny Dobson
1:40	Ensuring wines are filterable for bottling	Doug Burmeister
1:55	Microbiological considerations in preparing wines for bottling	Lisa Van de Water
2:15	Bottling check list	Kat Herd
2:30	Panel discussion
2:40	Session 4 - Factors affecting shelf-life	Chair - John Belsham
2:45	What we can do to maximise shelf life	Gary Baldwin
2:55	The importance of the temperature of storage on maintaining passionfruit aroma compounds for Sauvignon blanc in the bottle	Paul Kilmartin
3:10	Fermentation ester degradation during storage	Paul Bowyer
3:20	Afternoon tea
3:45	Session 4 (continued Panel discussion and tasting)	Chair - John Belsham
4:35	Concluding remarks	Gary Baldwin
4:45	Closing remarks	Glen Creasy
4:50	Finish