Workshops

Thank you to all our 2019 workshop presenters.

Symposium Workshops

  • 1

    Scott Labs Sponsored Filtration Workshop with Maria Peterson, Scott Labs Filtration Specialist

    November 5, 1:00 pm - 5:00 pm

    Join us for a practical discussion and demonstration of Filtration concepts include Plate and Frame, Membrane, and Lenticular filtration in the Surry Cellars Winery where we will filter wines. (Free for Symposium attendees, $25 for non-attendees)

    Register for workshop

VESTA Workshops

SCC is working with VESTA during the Southeastern United Grape and Wine Symposium to provide two workshops. Individuals must register for these separately through VESTA.

  • 1

    Wine Sensory Analysis Workshop

    Presented by VESTA

    November 4, 8:00 am – 5:00 pm and November 5, 8:00 am – 5:00 pm

    This workshop will benefit winemakers, cellar workers, winery staff, and wine enthusiasts who seek a deeper understanding of these topics and their impact on a winery’s success. In addition, workshop attendees will be guided through sensory test methods to access perceived differences and preferences in wine.

    Topics include: Welcome and Introduction to Tasting, White Sensory Standards, Red Sensory Standards, and Evaluating Palate Attributes: Alcohol, Acid, and Tannin Wine Defects, Descriptive Wine Analysis of White Wines, Descriptive Analysis of Red Wines, Laboratory Investigating, Wine Competition Methodology and Professional Wine Rating Systems. A certificate will be awarded after the completion of this workshop.

    Register for workshop
  • 2

    Wine and Must Analysis

    Presented by VESTA

    November 7, 8:00 am – 5:00 pm and November 8, 8:00 am – 5:00 pm

    This workshop provides attendees the opportunity learn and perfect their skills in performing the eight basic laboratory analyses of wine and must under the direct supervision of Dr. Barry Gump, author of Wine Analysis and Production.

    Dr. Barry Gump is the first holder of the Harvey R. Chaplin Eminent Scholar’s Chair in Beverage Management at Florida International University’s Chaplin School of Hospitality and Tourism Management. In this position he is developing new graduate and undergraduate beverage classes to expand the offerings of the Beverage Management curriculum. Dr. Gump is Emeritus Professor of Chemistry and Emeritus Adjunct Professor of Enology at California State University, Fresno. He has had a long association (over thirty years) with the wine industry, conducting research in analytical methodology applied to grapes, juices, and wines.

    Register for workshop