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College of Food, Agricultural, and Environmental Sciences


Post Fermentation Workshop

2016 Post Fermentation Workshop at Harpersfield Vineyard. Geneva, Ohio.

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 2016 Post Fermentation Workshops for the Ohio commercial wine industry.

These workshops are typically focused on evaluating wines made from the current vintage (2016). We will also evaluate other blends and varietals that our commercial wineries plan to introduce in 2017 for quality standards.

The Post Fermentation Workshops look to evaluate:

• Wines of good to excellent quality in sharing with the group
• Wines considered as being good in quality with beneficial discussion on ways of making even better!
o Accomplished through further fining or blending trials
• Wines which may exhibit possible off flavors, aromas or precipitates developing in our tanks
o Learn how to recognize specific faults if present
o Many wine faults can be remedied if detected early enough in the vinification process
o People vary in their ability in detecting certain wine faults

Besides the educational benefits being provided at the workshops, they also provide the opportunity of cohesiveness within our wine industry. This holds especially true due to the Ohio wine industry growing significantly over the last decade. The workshops will also include a tour of the hosting winery which is likely to develop important questions and conversation. We make an effort in hosting these events at different wineries in showcasing the diversity we currently have in the state of Ohio.

Flier with complete details

Harpersfield Vineyard
6387 N. River Rd.
Geneva, OH 44041
Phone: (440) 466 - 4739
Web site: http: