Best Practices for Enzyme Use in Winemaking
Join us for a session on the important role of enzymes in winemaking. We will cover the different types of enzymes, like pectinases and proteases, and their functions in the process. Discover how enzymes can improve clarity, flavor, color, and yield while preserving wine quality. We’ll share insights on using enzymes effectively for various grape types and winemaking styles. Whether you’re experienced or just curious, this session will provide valuable knowledge to enhance your winemaking skills.
- Tuesday February 24
- 8:45 AM - 9:45 AM
- Terrace Ballroom
- Enology Session
PRESENTERS
Katie Cook
Field Sales Representative – Northeast & Upper Midwest | Scott Laboratories
BIO
Katie Cook joined Scott Labs in 2016 and has spent the past decade helping wineries throughout the Northeast and Midwest meet their fermentation and production challenges with confidence. Her winemaking career has taken her around the globe—from California and Argentina to France and Australia—giving her a diverse foundation in cellar work and wine styles. Originally from Minnesota, Katie returned home earlier in her career to support the University of Minnesota’s cold‑climate grape breeding program as an enology specialist. She especially enjoys the creativity and problem‑solving that come with crafting wines in the Midwest’s unique conditions. She now lives in the Finger Lakes, NY, with her husband and their two children.