Editor: Imed Dami, PhD
Assistant Professor and Extension Viticulture Specialist
Department of Horticulture and Crop Science
Ohio Agricultural Research and Development Center
1680 Madison Avenue
Wooster, OH 44691-4096
Phone: (330)-263-3882
Fax: (330)-263-3887
E-mail: dami.1@osu.edu
www.oardc.ohio-state.edu/grapeweb/


 
   
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Content:
Ohio Quality Wine Assurance Program Sensory Evaluation
Post Fermentation Wine Quality Control Workshop
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Reminder! Regarding the Upcoming January 2008 Ohio Quality Wine Assurance Program Sensory Evaluation
 By Todd Steiner
Enology Program Manager & Outreach Specialist
 
After a successful completion of the 2007 Ohio Wine Competition that included wines entered into the first inaugural evaluation of wines submitted under the Ohio Quality Wine Assurance Program (OQW) in addition to the August 2007 OQW sensory evaluation, we are offering a third sensory evaluation submittal time set for January 15, 2008 for seal designation. We would like to cordially invite you to participate and contribute to the progress of our industry through identifying wines of consistent quality throughout the Ohio commercial wine industry.
 
A previous mailing from the Ohio Grape Industries Committee has been sent indicating the guidelines of this program. If you have not received this information please contact Christy Eckstein at the Ohio Grape Industries Committee for a copy of the rules and regulations. All Ohio Commercial Wines entered:
 

• Scoring high enough (15 points or above) on average as rated by our panel of five experienced judges are eligible for seal designation assuming all other parameters have been met according to the rules and regulations under the Ohio Quality Wine Assurance Program.
•  Are randomly coded, presented in the proper category and flight order to be evaluated blindly on a standard twenty point scale used in most competitions throughout the United States.

 
This is the last sensory evaluation being held prior to the main evaluation utilizing the 2008 Ohio Wine Competition that will be held May 12-14, 2008. Sensory evaluation will occur under the same judging format as the Ohio Wine Competition in providing organoleptic consistency. Many of the judge’s chosen will have had previous experience judging in the Ohio Wine Competition. The additional submittal times designated help to answer bottling of specific release dates during the calendar year. Check with the guidelines released from the Ohio Grape Industries Committee regarding the other submittal times. In addition, submittal of wine entries evaluated during the August 2007 OQW submittal which did not score enough points for seal designation will be allowed to enter the January evaluation at no extra charge.
 
As a second standard of quality, chemical analysis will be performed for each wine entry submitted into the seal program relating to Federal (TTB) limits on alcohol, volatile acidity and total sulfur dioxide levels. As seen through the chemical analysis of wines entered into the Ohio Wine Competition, analytical results have correlated nicely with judge’s comments regarding quality parameters and also provide a check on judging competence and accuracy.
 
Your wines are as precious to us as they are to you, which are reflected in our careful selection of experienced judges and our sincere efforts to provide as objective an evaluation as possible. In this spirit, we are looking forward to assessing wines to be entered into the January submittal of the Ohio Quality Wine Assurance Program.
 

• The sensory evaluation will be held on January 15, 2008, at OARDC.
• A minimum of 10 wines is required for the sensory evaluation to be performed. In the event that we do not achieve the minimum amount of wines necessary to perform the sensory evaluation, the wines entered will be evaluated in the next submittal time according to the Ohio Quality Wine Assurance Program guidelines.

 
In addition to the entry forms sent by mail to all commercial Ohio wineries last month, entry forms for the 2008 Ohio Quality Wine Assurance Program will be posted online at the Ohio Grape Web with the following link, http://www.oardc.ohio-state.edu/grapeweb/ for printing of entries done by computer. The entry forms and entry fees should be sent to the address listed on the entry form literature.
 
If you are interested in submitting a wine entry for OQW evaluation in the January submittal and have not done so already, please contact Todd Steiner at the number provided in the entry forms. We would appreciate if you sent the entry forms, entry fees and the invoices as soon as possible, so we can start the process of organization.  Thank you!  Entry deadline is January 8, 2008. Entry deadlines will be strict in helping determine the number of wines necessary to perform the sensory evaluation.

We would also especially like to recognize the Ohio Grape Industries Committee for their support, marketing efforts and assistance with the implementation of the Ohio Quality Wine Assurance Program for the betterment of the commercial Ohio grape and wine industry
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Post Fermentation Wine Quality Control Workshop Reminder
By Todd Steiner
 
This is a reminder regarding the upcoming Post Fermentation Wine Quality Control Workshops being held in January at three regional settings across the state of Ohio. The information printed below was sent in a previous mailing to all commercial Ohio wineries.
 
In light of the positive comments received regarding the last two Post Fermentation Wine Quality Control Workshops, the Enology program at the OARDC will once again conduct several regional post fermentation wine quality control workshops for the Ohio commercial wine industry. The 2007 harvest season has the potential of being an excellent vintage in both white and red varietals. Therefore, it is important to keep constant attention to the wines produced from this vintage in matching and delivering expectations of quality. These workshops are intended to analyze wines for any possible off flavors, aromas or precipitates that might be present or developing in our tank samples. There are many faults that can be remedied if detected early enough in the vinification process. In addition, people vary in their ability of detecting lower threshold levels of some wine faults such as volatile acidity. Essentially, this is a quality control check of any wines that you would like to present to the group. You are also encouraged to share any tank samples of good to excellent quality that you may want to provide to the group. There may be some discussion on making good wines great through additional cellar practices. The workshops will continue to be done in a relaxed social format with winery personnel participating in discussion of possible remedies or treatments at this stage of vinification. All possible remedies or treatments will be discussed in a constructive format. One 750ml sample should be enough to share with the group in a regional setting. However, some groups were large enough that one 750ml sample provided a fairly small volume for proper sensory evaluation. Therefore, you may want to provide two bottles in case we continue to grow in size of the group attending the regional workshops. The workshops will also include a tour of the hosting winery, which may also develop important conversation. In addition, Imed Dami and/or Dave Scurlock will also be present in answering any harvest questions or viticulture issues that you may have in relation to the 2007 vintage.
 
Regional Settings:       1. Breitenbach Wine Cellars
                                    2. Debonne Vineyards
                                    3. Harmony Hill Vineyards and Estate Winery
                                   
Time:                           1. Thursday, January            10, 2008, 1:30 pm.
                                    2. Thursday, January            17, 2008, 1:30 pm.
                                    3. Thursday, January            24, 2008, 1:30 pm.
                                   
Cost:                            Free to Ohio commercial winery personnel
 
 
Note:

• If you plan on attending one of the regional workshops or would like any additional information please contact Todd Steiner by phone at (330) 263-3881 or e-mail at steiner.4@osu.edu This will enable us to get a better count for the number of wine glasses to have present
• Since this is a sensory participation workshop, you are encouraged to bring wine samples of the 2007 vintage that you would like to present to the group.