Safety, health and environmental aspects to the small winery (OSHA).

Overview for stakeholders about how the industry has arrived at where it is, the regulatory problems with existing statute, the need for rule making, and/or the need for new legislation. Perspective of current external influences that could effect this industry and the State of CO.

Compliance with EPA Worker Protection standards.

Sustainable agricultural techniques for vineyards; cost savings; benefits for wineries.

Healthy fermentation and preharvest preparation- yeast strains and nutrients, sulfide prevention, ML and yeast interaction, and spoilage microbes during fermentation.

Detecting and managing brettanomyces and other spoilage microbes in the cellar-culturing and microscope use to detect bad microbes, spoilage aroma demonstration and tasting of affected wines.
Training on the use of the Phase Contrast microscope.