Sort By:  Name  |  Date  |  Presenter  |  Type

Air Date:    To:      Type:  All On Demand Scheduled On Air

Presentation Title	Presenter	Duration
VIN 246 Guest Presentation - Understanding Oak Chemistry and Its Relationship to Flavor	David Llodra VESTA Center	32 Minutes 52 Seconds
VIN 246 Lecture - Acetic Spoilage in Wine	Hillary Sjolund	9 Minutes 39 Seconds
VIN 246 Lecture - Aging	Hillary Sjolund	12 Minutes 24 Seconds
VIN 246 Lecture - Blending and Sensory Evaluation of Wine	Hillary Sjolund	15 Minutes 53 Seconds
VIN 246 Lecture - Bottling	Hillary Sjolund	15 Minutes 43 Seconds
VIN 246 Lecture - Characteristics of the Vines	Hillary Sjolund	14 Minutes 34 Seconds
VIN 246 Lecture - Classes of Fining Agents	Hillary Sjolund	13 Minutes 10 Seconds
VIN 246 Lecture - Fermentation Management	Hillary Sjolund	33 Minutes 13 Seconds
VIN 246 Lecture - Fining and Finishing	Hillary Sjolund	9 Minutes 28 Seconds
VIN 246 Lecture - Harvest	Hillary Sjolund	15 Minutes 31 Seconds
VIN 246 Lecture - Juice and Must Treatments	Hillary Sjolund	18 Minutes 31 Seconds
VIN 246 Lecture - Post Fermentation Processing	Hillary Sjolund	19 Minutes 4 Seconds
VIN 246 Lecture - Processing and Fermentation Style	Hillary Sjolund	20 Minutes 43 Seconds
VIN 246 Lecture - Tannin/Polysaccharide Fining	Hillary Sjolund	16 Minutes 42 Seconds
VIN 246 Lecture - Terroir vs. AVA	Hillary Sjolund	14 Minutes 42 Seconds
VIN 246 Lecture - White Wine Production	Hillary Sjolund	16 Minutes 8 Seconds
VIN 246 Lecture - Wine and Must Analysis and Calculations	Hillary Sjolund	23 Minutes 27 Seconds
VIN 246 Lecture - Wine Composition and Quality	Hillary Sjolund	23 Minutes 6 Seconds
VIN 246 Lecture - Wine Maturation	Hillary Sjolund	14 Minutes 42 Seconds
VIN 246 Lecture - Wine Stabilization	Hillary Sjolund	18 Minutes 43 Seconds