Berry Assessment Workshop

The 2021 vintage is progressing rapidly with fruit approaching ripeness east of the Great Divide.  Delivering fruit at optimum ripeness for the wine making process is one of the most critical decisions in the viticultural year; it’s too important not to get correct.

In this workshop viticulturist and winemaker, Mike Hayes will guide you through a structured approach to berry sensory assessment, providing you with the skills and knowledge to confidently assess the physiological ripeness of your crop.

He will also cover the technological tools and techniques that support the decision making process including in-field and laboratory assessment of baume and acid.

Workshop notes will be provided as well as morning tea and lunch.

For bookings phone 4685 5050 or email qcwt@usq.edu.au