Session

New Technologies in Cap Management and Red Fermentation Monitoring and Controls
Winemaking Breakout Session

Many wineries have begun automatic cap management with hopes of reducing labor costs. However, the greater control found by automating this process has more than just cost saving implications. We will be examining the newest technologies being used for Cap Management/Red Fermentation Control and how they affect wine quality, fermentation health, and energy use. This session will review automatic pump-over devices, multi-level temperature probes to monitor tank stratification, in tank Brix monitors, and novel techniques in tank temperature controls.

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Moderator:

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Lee Morse
WX Brands, California

Lee grew up in East Tennessee and studied molecular biology at the University of Tennessee-Chattanooga. Like any good molecular biologist, he took a job as a beer brewer out of college and learned about fermentation as a craft brewer. After a couple of years brewing, Lee enrolled into graduate school to study Food Microbiology at the University of Tennessee-Knoxville. He fell in love with all things wine when he took a part-time job at a new winery in Knoxville, TN and began making small batches.

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Speakers:

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Bob Coleman
Treasury Wine Estates, California

Bob comes to us with 20+ years of experience in the wine industry, that time spent primarily as a winemaker at Chateau St. Jean in Sonoma County. He has recently finished a PhD in the kinetics of wine oxidation. Currently, he is working at Beringer Winery leading commercial winery innovation and precision winemaking, including efforts towards energy efficiency practices and improved fermentation performance

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Nate Weis
Silver Oak Cellars, California

A Napa Valley native whose father is also a winemaker, Nate grew up with wine on the table and a drawer full of t‐shirts emblazoned with winery logos. His first job after graduating with honors from UC Santa Barbara with a BS in Biopsychology was as a “cellar rat” at Groth Vineyards & Winery. “I loved that first harvest, so I packed my bags, dropped my application for UC Davis in the mail and went off to Hawke’s Bay, New Zealand to work another.”

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