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Front Range Berry Sensory Workshop

September 13, 2016


Two Berry Sensory Workshops will be held in September – one on the Front Range and one on the western slope.
Bellow is the agenda and registration form. The same is available on the WCRC website.

The Front Range Workshop will be held on September 13. The workshop will be held at the Shepardson Building on the CSU campus in Ft. Collins. The room number 114.  Parking –Attached is a map showing the building location and off campus parking suggestion. Also you may contact Parking Services at 970-491-7041 regarding parking permits.

The Western Slope Workshop will be held on September 15 at WCRC-Orchard Mesa.

Both will be from 10:00 – 1:00.
The cost is $40 per person.
Pre-registration is required and must be received by Donna Iovanni at WCRC prior to September 9.
Cash or checks accepted.

The Berry Sensory Analysis Evaluation technique was developed in France to aid in optimizing berry ripeness to wine styles.  It is a valuable addition to the chemical parameters of berry ripeness.  If possible, please bring grapes (bunches only) to evaluate at the session.  Fresh picked or chilled day-old grapes are OK.

Instructor:           Dr. Stephen Menke, CSU Enology Program

Agenda

10:00-10:30        Preface to Berry Sensory Analysis
10:30-11:30        History and Methodology of Berry Sensory Analysis
11:30-1:00          Hands-on Exercises in Berry Sensory Analysis
1:00                      Depart

Details

Date:
September 13, 2016
Event Category:
Website:
http://aes-wcrc.agsci.colostate.edu/