Dates and Locations

June 24th - So. Oregon Research & Extension Cntr (SOREC), Central Point
June 25th- Danny Lang Center, Southern Oregon Wine Institute (UCC), Roseburg


Central Point: 12:00 pm - 4:00 pm
Roseburg: 9:00 am - 1:00 pm


Registration fee: $45 pp, per location |


Dr. James Osborne, OSU Dept. of Food Science & Technology

About this workshop...

This half day workshop will explore the many factors influencing sulfide production during winemaking and ways to reduce their formation. Dr James Osborne will discuss the latest research regarding this complex problem including recent OWB funded work conducted at OWRI.


Specifically we will discuss:     

  • Vineyard influences – Nitrogen and elemental sulfur
  • Formation during alcoholic fermentation
  • Formation post-alcoholic fermentation
  • Methods to minimize formation and tools for treatment

A tasting will also be conducted highlighting how sulfides can impact wine.

For more information, please contact Dr. James Osborne

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