Post Fermentation Wine Quality Control Workshop: Hocking Hills Winery
Due to the success, interest and importance of the regional Post Fermentation Wine Quality Workshops, the OSU/OARDC Enology program will once again conduct the annual 2015 Post Fermentation Workshops for the Ohio commercial wine industry.
Despite the harsh reality of receiving two harsh winters back to back causing vine damage and little to no yields across the state from our Vinifera and a somewhat lesser extent to our hybrid and American varieties, life and cellar processing must continue in wine production to meet consumer demand. The reality is that we once again have a reduction in volume processed in the cellar from our Ohio vineyards. In light of this fact, many wineries have continued to bring in more fruit or juice from out of state. Despite the grape source, it is important to vinify excellent quality wines for winery and consumer perception. A well-made wine with excellent varietal or blend characteristics can ultimately shine well in representing the whole state where conversely, a poorly made wine containing flaws can portray some serious damage to the reputation of our industry.
Full flier with details: Wine Workshop