Potassium Tartrate Stability: Strategies for Stabilizing Potassium Tartrate Salts in White, Red and Rosé Wines
Winemaking Breakout Session

Potassium tartrate stability can be achieved using traditional methods like chilling which make the crystals grow and fall out of solution, by using tartrate inhibitors that interfere with crystal formation keeping them in solution or by using various technologies. During this session we will evaluate the options available, as well as the analysis which is specific to each method used. This will be a highly informative session and will include a technical tasting.

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Tom Collins
Washington State University, Tri-Cities

Dr. Collins has been an Assistant Professor of Grape and Wine Chemistry in the Viticulture and Enology Program at Washington State University since 2015.  He manages a research program in wine and spirits aroma and flavor chemistry and teaches course in wine chemistry and winery operations. Much of his current research program focuses on the impact of smoke exposure on grape and wine quality.

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Patricia Howe
University of California, Davis

Patricia Howe has over 30 years of production winemaking experience and enological problem-solving, having worked at or consulted for dozens of large, medium and small wineries across the US. She has a BS in Fermentation Science, a MS in Food Science (Sensory Science emphasis) from UC Davis, and a PhD from Cornell University, where she contributed to the further understanding of the chemistry of sulfur dioxide in wine.


Boyd Morrison
E. & J. Gallo Winery, California

Boyd’s dreams of being a professional Jai alai playing, spear fishing, astronaut took a fortunate detour into winemaking. Early in his career, Boyd met his first wife, Cara Morrison, during a harvest in Monterey County and together they settled in Sonoma County 19 years ago.

For the last 15 years Boyd has held several winemaking roles with the E. & J. Gallo Winery. Currently, Boyd is focused on collaborating with Winemaking and Marketing partners to bring new products to life.


Stephan Sommer
California State University, Fresno

Dr. Sommer joined the Department of Viticulture and Enology as the Director of the Viticulture and Enology Research Center (VERC) in the Spring 2019 semester. As Director of VERC, Sommer provides research and administrative leadership by planning, promoting, and administering all viticulture and enology research programs. Responsibilities involve collaboration with other research centers within the Jordan College and university, the Department of Viticulture and Enology, other institutions, and the grape and wine industry.

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