Issue link: https://read.dmtmag.com/i/670021
w w w. v w m m e d i a . c o m M a y - J u n e 2 016 | V I N E YA R D & W I N E RY M A N A G E M E N T 9 7 Ohio State University. Volenberg also led a session on the latest issues surrounding vineyard pest management in the area. A cou- ple enology sessions covered extracting quality with enzymes, led by Peper Salamone, Ph.D., of Laffort USA, and improving color stability with Eglantine Chauf- four of Enartis/Vinquiry. Beer sessions that day cov- ered a step-by-step process toward successfully branding your business, led by Damie Bog- ner, David Wolfe of Urban Chest- nut Brewing and Dan Kopman of Schlafly Beer. John Bolton of Craft Beer & Brewing magazine, along with David Wolfe and Dan Kopman who explored revenue opportunities such as events, merchandise, beer dinners and the like. Author Stan Hieronymus offered a guided sensory beer tasting with several samples and detailed insight on sight, smell, texture, feel and flavor. That night, a networking event fea- turing wine, beer and cocktails at Quintessential in downtown St. Charles was an ideal way to round out the evening. Friday concluded with wine and distilling sessions and a final visit to the trade show floor. Ses- sion subjects included under- standing tasting room visitors, led by Dr. Dan McCole of Michigan State University; and the chal- lenges of sustainable and organic viticulture in the Midwest, led by Danny Wood of Midwest Wine Press, with panelists Alexia Gan- non of Clover Meadow Winery and Colleen Gerke of Jowler Creek Vineyard & Winery. Con- sultant Piero Spada discussed the latest research regarding tannins and hybrid winemaking. Grape breeder Tom Plocher and profes- sor Dr. Chin-Feng Hwang covered grape breeding across the Mid- west, including emerging variet- ies and methods for optimizing Norton. Karen Binder, distiller and co-owner of Grand River Spirits, led a practical session about how to start up a distillery. 1Creatrac offered a wide array of ideas for marketing your business with custom-made products. 2VESTA students learn about the different aromas found in white wine. 3Students learn about tasting beer through engaging all the senses. 4Friends reunite on the trade show floor. 5Exhibitors and attendees engage on the trade show floor. 6Stan Hieronymus offers his insights on tasting beer. 7Instructor Melba Allen engages her sensory evaluation students. 8St. Louis Tag had every kind of tag you could possibly think of, and more. 3 4 6 8 5 7