Amateur Winemaker Workshop

Colorado Association for Viticulture & Enology

This workshop is a unique opportunity to expand your winemaking skills, network with fellow enthusiasts, & gain insights from professionals.

CMU Tech Community Education Center

Thank you for your interest however tickets to this event are no longer available and will not be sold at the door.

<p>The Amateur Winemaker Workshop is a comprehensive, two-day event designed for aspiring and experienced home winemakers. This workshop provides participants with an in-depth understanding of various winemaking processes, techniques, and troubleshooting methods, along with opportunities for hands-on learning and networking with industry professionals.</p>

Agenda

Registration & Coffee

During fermentation, yeast convert sugar into alcohol, carbon dioxide and heat. Success of fermentation is based on knowing what these micron size organisms are doing, where they are at and what they need during the four phases of their life cycle using your knowledge, sensory and physical measurements.

Fermentation: Yeast, Bacteria & Nutrients

Break

Oxygen is wine's worst enemy, causing issues with color, sensory and microbial spoilage, leading to a wine fault. Learn ways to decrease oxidation and the ins and outs of sulfur dioxide.

Oxidation and Sulfur Dioxide

Lunch

Introduction to the sensory mechanism pathway, how it works and how to increase your sensory library. Explore primary, secondary and tertiary aromas; when and how they are formed in the winemaking process. This will include a sensory calibration of standard aromas.

Sensory Analysis | Primary, secondary, tertiary aromas

A winemaker's most important tool is using their nose, identifying the good, the bad and the ugly. The sooner issues can be identified the higher success in fixing the problem before it becomes a wine fault. This will include a sensory calibration of standard wine fault aromas.

Wine Faults

Wine Tasting and Q&A

Happy Hour & Networking 

Phenols, also known as phenolic compounds, are a group of chemical compounds that are present in wine and grapes, and can affect the wine’s taste, color, and mouthfeel. Learn how to optimize the positive and decrease their negative contributions to the wine.

Phenolics: Color, Tannin, Extraction & Maceration

Dive into lab equipment and services available to small-scale winemakers. Gain insight and the importance of pH, titratable acidity, free/bound sulfur dioxide, Brix, residual sugar and alcohol to your wine quality.

Lab Equipment: What Do the Numbers Mean?

Small Scale Winemaker Panel Discussion and Q&A

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Amateur Winemaker Workshop

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Amateur Winemaker Workshop

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