Seeking Closure

ETS Laboratories Room

Oregon’s wine industry has displayed an interest in exploring wine closures outside of cork since the early 1990s. With acceptance for different closures by industry and wine drinkers, new, creative ideas for closures have been encouraged. At the same time the old closure producing companies have made improvements toward quality. What are some of the details about the new and old closure types that will help wine producers to make better decisions when choosing a wine closure for their precious wines.

Moderator: Rollin Soles, Argyle Winery

Speakers: Carlos Macku, Cork Supply USA; Frederic Catteau, Amcor Flexibles; Olivier Fortun, Amcor Flexibles; Neal Hagiwara, G-3 Enterprises

Fundamentals of Yeast Management: Back to Basics

ETS Laboratories Room

What is required to manage a successful fermentation? How do we know what success looks like and how do we measure it? What yeast strain for what wine? What temperature? Are there enough nutrients and when should I add them? How do I monitor all of this? Should we even be adding yeast at all? We’ll explore these questions and more, helping you to identify the hurdles in any fermentation and showing you how manage them.

Moderator: Greg Paneitz, Wooldridge Creek Winery

Speakers: Sigrid Briand, Lallemand; Lars Peterson, Gusmer Cellulo

Panelists: Jeff Kandarian, King Estate; Brian Marcy, Big Table Farm

Harnessing the Power of Yeast

ETS Laboratories Room

Yeast are the most important but sometimes unappreciated workers in the winery. But what do we really know about them? What new findings and developments in this field are on the horizon and how may they help you make better wine? Join us in this session where we will discuss some of the latest research regarding utilizing natural yeast and the development of novel yeast strains to meet modern winemaking demands.

Moderator: James Osborne, Oregon State University

Speakers: Vladimir Jiranek, University of Adelaide; Mat Goddard, Auckland University, New Zealand

Hi-Tech Winemaking

ETS Laboratories Room

What technologies are currently in use that take us partway to a winery of the future, improving quality, cutting costs and helping us adapt to a changing wine world, whether climate or marketplace driven? We will present higher technology tools that are finding use in winemaking today and that may enjoy greater use as we go forward, especially in dealing with quality improvements (e.g., VA or Brett elimination, micro-ox), resource limitations (e.g., water), environmental concerns (e.g., cross-flow replacing DE), and climate change adaptation (e.g., alcohol reduction, concentrators,..).

A panel of service providers and winemakers who use new processes for improvement will survey the state-of-the-art and realistically evaluate what works and what doesn't. Naysayers also welcome.

Moderator: Harry Peterson-Nedry, Chehalem

Speakers: Domingo Rodriguez, Winesecrets; Clark Smith, Vinovation

Panelists: Laurent Montalieu, Solena Cellars; David Paige, Adelsheim Vineyard

Brettanomyces: Barnyard and Band-aids (w/tasting)

ETS Laboratories Room

For most of us we would like to avoid having our wine smell like a barnyard or wet dog. But what is responsible for these unpleasant smells and how do you avoid their formation? In this ongoing “Making Better Wine” symposium series, the spoilage yeast Brettanomyces will be explored. Experts will discuss some of the latest research findings regarding this yeast as well as prevention and control strategies that you can employ in your winery.

Moderator: James Osborne, Oregon State University

Speakers: Lucy Joseph, UC Davis