Upcoming Events

The NCWGA meeting will be held Feb 2-4 with talks and workshops on viticulture, enology, and the business of wine. Dr. Joy Ting, the research enologist for the WRE will be speaking on Feb 3 at at 10AM on the topic of Modern Protein Stabilization

Some of the compounds that protect grapes from fungal attack are also the most unstable proteins in wine, leading to the necessity for very high rates of bentonite addition to achieve stability during bottling. With increased use of biopesticides and specialized breeding for more resistant varieties, as well as growing popularity of tartrate inhibitors, it has become more important for winemakers to understand protein instabilty, its causes and treatments. In this talk, Dr. Ting will discuss what we know about protein instability, what that means for winemaking decisions, and some approaches to protein stabilization that have been tested in practical experimentation through the Virginia Winemakers Research Exchange.

As much as we think we know about acidity, nothing replaces our own sensory experiences. This workshop will featuere a hands-on deep dive into our varied perceptions of wine acids. Participants will taste acids native to grapes, i.e. tartaric, malic, and citric, as well as those formed through biotic means in the winemaking process, i.e. lactic and acetic. The acids will be tasted both in isolation and in a standard wine matrix, so that combinatorial effects can be observed. The goal of this experiential learning opportunity is to allow producers to develop their own sensory impressions and better understand the influence of different acids on wine style. Formulations for at-home trainings will also be provided.

Join colleagues from throughout the state for the annual technical meeting

Highlights this year will include a focus on H-2A Labor issues, frost protection & winter injury mitigation, research updates including Spotted Lanternfly, a low-spray hybrid varieties panel disucssion & tasting, a Thursday evening Wine Reception, the VVA Gower of the Year award, and more! Network with members and exhibitors throughout the two days.

Click here to register.

The winery laboratory is a critical part of wine production. This presentation will cover the basics of a laboratory quality assurance program designed to protect wine quality decisions. Attendees can learn how to determine the accuracy and precision of their methods and ideas for improvement. Instructors will focus on concrete, practical steps.

According the the manufacturer (Enartis), Saccharomyces uvarum species yeasts have very interesting enological properties – production of high quantities of glycerol, low quantities of volatile acidity and maintenance of total acidity – but also some shortcomings such as low alcohol tolerance and some overexpressed characters such as the excessive production of 2-phenylethanol and succinic acid that could overshadow other qualities in a wine. Join us as we explore the chemical and sensory effects of using Saccharomyces uvarum in the fermentation of aromatic white wines.