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Winemaking: Fermentation management with David Cowderoy
The workshop is being held at Eastcott Vineyard on Monday, 3 September, 2012, starting at 10:00 and finishing at 16:00.
This course is designed to run on from Grapes to juice and will be concerned with all the steps involved from a clarified juice to the end of primary fermentation, white, red, rosé and sparkling wines. The course content is both practical and theoretical and assumes that the participant is already converse with most aspects of wine production.
Subject matter will include
• Juice nutrient status – YAN, FAN and micro-nutrients
• Pesticide residues and ocra-toxin A - implications and options
o Attributes that affect wine quality
o Re-hydration and inoculation
• Managing rate of fermentation
o Temperature control – different options available and practical considerations
o Solids levels
o Nutrient status
o Effect of vessel type
• Dealing with stuck fermentations
• Artificially arresting fermentations
• Red wine vinification
o Cap management
o Carbonic maceration
• First SO2 additions
Your trainer for this course will be David Cowderoy. David Cowderoy has a post graduate diploma in Oenology and Viticulture from Roseworthy College, Australia, and a BSc in Soil Science and Plant Nutrition. He began his career at one of the UK earliest vineyards, Rock Lodge, and was central to the creation of Chapel Down, where he was winemaker until 1999. He has been a winemaker for over 20 years in most regions around the world, and worked out of countless wineries. He has his own 12ha domaine in the Minervois region of France. As group Winemaker at Waverly a division of Scottish & Newcastle he was in charge of QA and QC, HACCP for an annual production of 2 million cases.