Join us on Monday, April 21, at 6 PM for a double-header presentation!
We'll be covering two exciting topics: hydrogen sulfide (H2S) formation and remediation, followed by a discussion on non-saccharomyces yeasts.

Hydrogen Sulfide (H2S) Issues:
The best solution is prevention! We'll explore best practices to prevent H2S and sulfide formation in wines. Additionally, we'll discuss techniques for managing sulfides from affected wines.

Non-Saccharomyces Yeasts:
Discover how non-saccharomyces yeasts in the environment can influence your wine's flavor profile—sometimes adversely, but some beneficially. We'll also discuss how non-saccharomyces yeast cultures can influence wine.

As always, we'll have a potluck with food and wine. If you have any food sensitivities or special requests, let us know—and feel free to bring something you’ll enjoy.

Your Education Committee:

Brian, Greg, Kenton, Steve, and Troy