Sulfur Management from Vine to Wine
Industry Seminar – Winemaking & Grapegrowing

Location: Monterey Marriott Hotel

Follow Sulfur and Sulfur based compounds from vine to bottle during this joint grapegrowing and winemaking session.

We begin the session with an examination on efficient application of Sulfur based treatments in the vineyard focusing on enhancing IPM programs, followed by a presentation on the persistence of Sulfur compounds from the grapes and into the winemaking process.

Our winemaking session will begin with a discussion on the forms of Sulfur Dioxide present, its reactivity with important wine compounds and an overview of the methods of analysis. The session will expand into volatile Sulfur based compounds and their impact on the sensory profile of wine.


Rhonda Smith, University of California Cooperative Extension, Sonoma County


1:30 pm – 1:40 pm Introductions
1:40 pm – 1:50 pm Dispelling the Myth of Sulfur
Michael Silacci, Opus One, California 
1:50 pm – 2:05 pm Value of Sulfur in an Integrated Control Program
Larry Bettiga, University of California Cooperative Extension, Monterey County  
2:05 pm – 2:25 pm Sulfur Residues on Fruit at Harvest
Misha T. Kwasniewski, University of Missouri, Columbia
2:25 pm – 2:45 pm Use of Sulfur Dioxide in the Work Place and Methods of Analysis
Patricia Howe, Constellation Brands, California
2:45 pm – 3:05 pm Sulfur Compounds in Winemaking: The Good, the Bad and the Ugly
Tom Collins, Washington State University, Tri-Cities
3:05 pm – 3:30 pm Questions & Answers