Techniques and Cellar Practices for the Use of Oxygen in Winemaking
In part two of our exploration of oxygen in wine, Johnny Brose, Winemaking Instructor at Chemeketa Community College, takes us on a tour of oxygen management tools and techniques in cellars in Oregon and California. Within the broad range of ideas discussed, the session will compare the sensing technology, operation, maintenance, and cost of the most commonly used dissolved oxygen meters in the industry.
View the Session Recording
Speaker Bios
Johnny Brose has been involved in various aspects of the wine industry over the past 12 years. A bachelors degree in Food Science & Technology from Oregon State University segued to diverse opportunities that focused on fermentation science. This includes working abroad at Germany’s first pilsner brewery, basket pressing shiraz in South Australia’s McLaren Vale, large scale operations in the Central Valley of California, learning what creates Oregon pinot noir at various wineries, building a brand in the Yakima Valley while instructing for Yakima Valley Community College’s Wine Studies program, and returning to the Willamette Valley as the winemaking instructor at Chemeketa Community College.
Scott Kelley began his career in winemaking at Edgewood Estate in the Napa Valley after graduating from University of California, Davis. In 1999, he joined the Robert Mondavi Family of Wines as Assistant Winemaker at La Famiglia di Robert Mondavi before being promoted to Director of Winemaking in 2001. In 2003 his winemaking role expanded to include representing Robert Mondavi’s interests in Italy, working with the wines of Luce, Lucente and Ornellaia as well as in Australia on a joint venture with Rosemount Estates. Since then he served as GM/Director of Winemaking for Estancia Estates in Monterey County, California before making the jump to Oregon in 2013 to fulfill his dream of starting Paul O’Brien Winery.
Roger Boulton is an Emeritus Professor of Enology and of Chemical Engineering at University of California, Davis. He has been teaching and conducting research related to wine fermentation, wine aging and winery design globally for more than 40 years.
