Photo by Kim Lawton www.DogLegMarketing.ca
Laura Cugini
Laura Cugini speaking about finishing additives and adjuvants and their impact on wine stability.
A group of nearly 65 winemakers and wine cellar team members attended a recent lecture designed to help participants improve the quality of their wines. As the quality of wine starts well before the bottling line, participants learned about the parameters for raising the quality bar through a series of seminars from international presenters.
Laura Cugini first shared about finishing additives and adjuvants and their impact on wine stability, at and after bottling, as well as best practices for final filtration. Participants learned about oxygen at bottling and the effect on wine quality as well as best practices for managing Total Package Oxygen from Hend Letaief.
Thierry Lemaire presented about oxygen through the wine maturation process and how to adjust it according to closures. Participants also had a chance for a Q&A session with the presenters and they had the opportunity to tour the new BC Wine Information Centre Sensory Lab at Okanagan College in Penticton.
These lectures were the first in the new Bottling Excellence Lecture Series, hosted and sponsored by Artus Bottling and Nuance Winery Supplies, with the support of Okanagan College. The Bottling Excellence Lecture Series will bring leading edge presenters, technology and worldwide best practices to the region to help winemakers learn best practices for best results. The intention is to provide one or two lecture series a year.
To be included on the invitation list for future seminars, please email Norman at norman@artusbottling.com or Thierry at thierry@nuancetrade.com.
