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Wine Production Seminar by Dr. Oliver Schmidt

July 25, 2013 @ 9:00 am - 11:00 am

Presented by Dr. Oliver Schmidt

Dr. Oliver Schmidt is a Lecturer in Enology at the State Institute for Viticulture, Enology and Fruit Technolocy, Weisberg, Germany

He has much experience in wine production practice in Australia and in Europe and he is an outstanding teacher of wine production methods.

In this seminar Dr. Schmidt will discuss the impacts of grape processing technologies, juice clarification, juice fining on the sensory quality of white wines. He will also describe the technologies of thermal vinification technology for use in red wines – a comparison of traditional red must pasteurization and the Flash Detente technology.

Seminar is offered at two different locations:

July 22, 2013, 1:30 – 3:30pm / Woodinville
Novelty Hill / Januik Winery
14710 Woodinville-Redmond Road, NE

July 25, 2013, 9:00 – 11:00am / WSU Tri-Cities
BSEL Building, Room 101
2710 Crimson Way, Richland, WA
Campus Map & Directions

Registration Fee $20.00

To register contact Debbie Schwenson, 509-372-7224 or


1 White wine

1.1 Grape processing

Gentle versus aggressive grape processing: What are the effects of mechanical stress?

A key attribute of high quality wine is a fine texture with phenolics and acids in balance. This section will review various grape processing options with a focus on how the different techniques impact the texture of white wines.

• Whole bunch pressing [temperature of grapes during processing]
• Effects of destemming
• Pumping crushed grapes or moving by gravity
• Skin contact time (cold maceration)
• Extraction of phenolics, potassium etc.• Use of enzymes
• Early use of fining agents

1.2 Juice separation (pressing of grapes)
• Free run versus pressing
• Press fractions
• Oxidative versus reductive handling

1.3 Juice treatment
• Use of enzymes
• Fining of juice – different targets such as protein-stability, elimination of off-flavors, reduction of phenolics
• Pasteurization of juice
• Juice clarification by sedimentation, flotation or centrifugation

1.4 Young wine treatment
• General considerations

2 Red wine production using thermal vinification
Advantages of thermal vinification: inactivate oxidative enzymes and spoilage microorgranisms, enhance ripe fruit flavors, low phenolic extraction, high color

Thermal vinification, two options:
• short time, high temperature with regenerative energy recovery simple heating without energy recovery
• Flash Detente technology



July 25, 2013
9:00 am - 11:00 am