Sulfide Production, Management and Prevention in Winemaking
Industry Seminar – Winemaking
Location: Hyatt Regency Austin
Although the various mechanisms that lead to the formation of volatile sulfur compounds (i.e. , hydrogen sulfide, mercaptans, etc.) throughout the winemaking process are not fully understood, we can say that these complex reactions are troublesome and, once experienced, hard to forget.
During this session our speakers will discuss the current understanding underlying the production of sulfur off-odors and how to manage the winemaking process to minimize their formation. We will also include a discussion on treatment and identification of negative sulfur-off odors.
Moderator:
Nichola Hall, Scott Laboratories, California
| Winemaking Techniques to Minimize the Production of Sulfides Karl Antink, J. Lohr Vineyards & Wines, California |
|
| Current understanding of sulfides production during the winemaking process Denise Gardner, Pennsylvania State University, University Park |
|
| Sulfide Identification and Treatment Throughout the Winemaking Process Benedicte Rhyne, Wine Country Consulting, Texas |
