To: Regional Vintners and Prospective Vintners

From: Bruce Zoecklein

Subject: Another Juice and Wine Analysis Short Course, Winery Planning and Design Workshop Proceedings Available

The Juice and Wine Analysis Short Course scheduled for January 8-9 is full. If you registered for the program, you will be notified about your status on December 4. Registrants not accepted into the January 8-9 program will be given preference for the second short course on January 10-11, see below.

The Enology-Grape Chemistry Group will offer a Second two-day Juice and Wine Analysis Short Course, January 10 and 11, 2002. This program (identical to the January 8-9 program, which is full) will be a hands-on, practically-oriented laboratory course. It will be conducted in the teaching laboratory of the Food Science and Technology Building at Virginia Tech.

This program will include the following:

• The winery laboratory
• Good laboratory practices
• Fruit processing basics
• Maturity indices
• pH basics
• Titration and titratable acidity
• Fermentable nitrogen
• Sugars
• Alcohol
• Protein stability
• Bitartrate stability
• Organic acids
• Volatile acidity
• Sulfur dioxide and sulfur-containing compounds
• Dissolved oxygen

Registrants will participate in hands-on analysis. Analyses will be supplemented with discussions concerning the practical winemaking significance of each test.

Enrollment is Limited and Restricted. Registration is for both days. Preference will be given to bonded winery representatives. You must register BEFORE DECEMBER 3, 2001.

No registration will be accepted after December 3.

Cost $300 per person. This includes the short course fee plus two lunches and an evening reception.

Participants from both the January 8-9, and January 10-11 courses will be notified of their status on December 4th.

The complete registration fee is due NO LATER THAN December 10, 2001. Checks are to be written payable to Bruce Zoecklein, Foundation Account, Virginia Tech and mailed to Bruce Zoecklein, Department of Food Science and Technology, Virginia Tech (0418), Blacksburg, VA 24061-0418. On the memo section of the check list "Gift."

Supplemental Text: It is suggested (but not required) that registrants have a copy of Wine Analysis and Production, Zoecklein et al. (1995) for this short course. If you have a copy, bring it to Blacksburg. Books will be available at the time of the program at the discounted rate of $80 each. Books will be available through my office to registrants only.

Winery Planning and Design Workshop Proceedings Available. Proceedings of the Winery Planning and Design Workshop conducted in July are available. The 104 page proceedings covers establishing a business plan, and winery design considerations, including gravity flow, winery tank selection, sanitation, etc. Send $45 payable to:

Dr. Bruce Zoecklein, Foundation Account
Department of Food Science and Technology,
Virginia Tech (0418)
Blacksburg, VA 24061

Proceedings are used to support our enology graduate education efforts.

Subscription to Enology Notes. All past Enology Notes and Vintner's Corner newsjournals are posted on the Enology-Grape Chemistry Group's web site at: www.fst.vt.edu/zoecklein/index.html. Enology Notes are different in content from this subscription-based Vintner's Corner newsjoural. To be added to the Enology Notes list serve send an email message to bzoeckle@vt.edu with the word "ADD" or "REMOVE" in the subject line.

Dr. Bruce Zoecklein
Associate Professor and Enology Specialist
Head, Enology-Grape Chemistry Group
Department of Food Science and Technology
Virginia Tech, Blacksburg VA 24061
Enology-Grape Chemistry Group Web address: www.fst.vt.edu/zoecklein/index.html

Phone: (540) 231-5325
Fax: (540) 231-9293
E-mail: bzoeckle@vt.edu