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The Art and Science of Winemaking: Expert Insights from Farella-Park Vineyards

Explore the fascinating world of winemaking at Farella-Park Vineyards in Napa, California with renowned winemaker Tom Farella. From vineyard challenges to fermentation choices, learn about the key decisions and techniques in crafting exceptional wines. Discover the role of yeast selection, including bioengineered options, and the debate between wild and cultured yeast. Uncover the complexities of winemaking in the cellar, including insights on Brettanomyces and tertiary fermentation. Join us on this journey where art and science collide to create outstanding wines.

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The Art and Science of Winemaking: Expert Insights from Farella-Park Vineyards

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  1. Winemaking: Where Art and Science Collide Tom Farella, Winemaker Farella-Park Vineyards Napa, California

  2. Farella-Park Vineyards

  3. The Vineyard – Issues, Decisions

  4. Vineyard Challenges

  5. Pierce’s Disease

  6. Time to Harvest and Make Some Wine!

  7. Fermentation: Important Decisions for Wine Style

  8. Fermentation: One Chance to Get it Right

  9. Yeast Selection… With a Side of Romance

  10. Yeast Trial in Wine Production

  11. Yeast Trial in Wine Production

  12. Bioengineered Yeast – an Application Dr. Hennie van Vuuren University of British Columbia

  13. The “Art” of Wine in the Cellar

  14. The Debate:“Wild” or Cultured Yeast Wild Yeast Advantages • Wild yeast offer complexity and true “terroir” • Wild Yeast fermentations longer, more diverse • Some cost savings up front, they come in on the fruit • Easy to do, just wait for activity • Wild yeast are COOL – a great marketing angle Wild Yeast Disadvantages • Debatable. Can cause problems, too • If so, then can re-create fermentation profile • Runaway fermentations have cost ramifications • Raises risks of all unwanted organisms • Marketers ignore the risks, know that it sounds COOL

  15. … a word on Brettanomycesand the “tertiary” fermentation

  16. Many Thanks! from Farella-Park Vineyards

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