Please join us for a special joint workshop where we will explore phenolic profiling from a practical point of view.
You’ll experience firsthand the differences between vintage, variety, and processing techniques during a simultaneous presentation and technical tasting with ETS’ Dr. Steve Price and WWCC enology instructor Tim Donahue.
Key phenolic compounds, and how they influence wine taste and color.
Tools available to assess phenolics in both grapes and wines
Common vineyard and winery practices… Show more
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