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Winemaking: Where Art and Science Collide

Winemaking: Where Art and Science Collide. Tom Farella, Winemaker Farella-Park Vineyards Napa, California. Farella-Park Vineyards. The Vineyard – Issues, Decisions. Vineyard Challenges. Pierce’s Disease. Time to Harvest and Make Some Wine!.

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Winemaking: Where Art and Science Collide

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  1. Winemaking: Where Art and Science Collide Tom Farella, Winemaker Farella-Park Vineyards Napa, California

  2. Farella-Park Vineyards

  3. The Vineyard – Issues, Decisions

  4. Vineyard Challenges

  5. Pierce’s Disease

  6. Time to Harvest and Make Some Wine!

  7. Fermentation: Important Decisions for Wine Style

  8. Fermentation: One Chance to Get it Right

  9. Yeast Selection… With a Side of Romance

  10. Yeast Trial in Wine Production

  11. Yeast Trial in Wine Production

  12. Bioengineered Yeast – an Application Dr. Hennie van Vuuren University of British Columbia

  13. The “Art” of Wine in the Cellar

  14. The Debate:“Wild” or Cultured Yeast Wild Yeast Advantages • Wild yeast offer complexity and true “terroir” • Wild Yeast fermentations longer, more diverse • Some cost savings up front, they come in on the fruit • Easy to do, just wait for activity • Wild yeast are COOL – a great marketing angle Wild Yeast Disadvantages • Debatable. Can cause problems, too • If so, then can re-create fermentation profile • Runaway fermentations have cost ramifications • Raises risks of all unwanted organisms • Marketers ignore the risks, know that it sounds COOL

  15. … a word on Brettanomycesand the “tertiary” fermentation

  16. Many Thanks! from Farella-Park Vineyards

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