A grape berry workshop for growers and students from 4 to 6 p.m., Oct. 20, at California State University, Fresno’s Viticulture and Enology Building (2360 E. Barstow Ave.) will offer a winemaker’s perspective on evaluating fruit for harvest.
John Giannini, winemaker at the Fresno State Winery, will lead a hands-on evaluation exercise as part of the program.
It is the third in a three-part series of workshops on berry sensory evaluation presented by the university’s Department of Viticulture and Enology in collaboration with Fresno State’s Viticulture and Enology Research Center and the San Joaquin Valley Winegrowers Association. The workshop series also has support from Constellation Wines and Allied Grape Growers.
Advance registration is $50; $75 on site, and includes parking and dinner.
“Growers will be able to see and taste the difference in color, skin, and seeds from several grape varieties at various stages of development and maturity during the workshop,” Giannini said.
Event organizers also will share and compare data on each berry sample, Brix, total acidity and pH.
“The hands-on aspect of the October workshop will be unique. It will benefit the grower’s understanding of how grapes mature and what winemakers look for when evaluating grapes for ripeness,” said Dr. Jim Kennedy, the department chair and research center director.
The workshop is representative of the Jordan College of Agricultural Sciences and Technology at Fresno State’s commitment to provide educational opportunities for the grape and wine industry, Kennedy added.
The department this week introduced its newest faculty member, Dr. Sonet Van Zyl, a researcher at the South African Agricultural Research Council, whose expertise enhances Fresno State’s raisin- and table-grape teaching, research program and connection to industry, Kennedy said.
To register for the workshop, call 559.618.1856, or email email@example.com.