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Webinar: Using Fermentation Tannins to Preserve Natural Grape Tannins

July 30, 2019 @ 10:00 am - 11:00 am PDT


Fermentation tannins are a common addition during red grape processing and fermentation. In this seminar we will review the “sacrificial tannin” action, and the specific wine quality benefits of using fermentation tannins. We will present research from an experiment done with Fresno State, using a combination of two different fermentation tannins during grape processing and maceration. This will be an excellent review leading into planning for harvest 2019. 

About the presenter: 
Daniel Dycus began with a summer job as a viticulture technician on the East End of Long Island in 2005. He received his Bachelor of Science in Biochemistry and Cellular & Molecular Biology from The University of Tennessee while working on native fermentations. Then he traveled to California where he worked on multiple vintages receiving high accolades. Daniel received his Masters of Science from Washington State University where he worked with Dr. Carolyn Ross on wine sensory related to Brettanomyces and predicting wine character via data mining and machine learning. Daniel obtained extensive winemaking experience in Napa and Sonoma counties prior to joining LAFFORT® as the Technical Manager for North America.

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