- Outreach & Training
- Beaver Classic™ Cheese
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
Dr. James Osborne, OSU Dept. of Food Science & Technology
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:
A tasting will also be conducted highlighting how sulfides can impact wine.
For more information, please contact Dr. James Osborne