參加了Master of Wine Debra Meiburg's Wine Spit Conference 2017的其中一堂Good Chemistry: Wine Lab Work, 了解更多關於釀造葡萄酒嘅細節，仲一齊實驗用蛋白或魚膠粉去減低太重的單寧（fining), 又一齊試加入tartaric acid增加酒嘅酸度等，好有趣！另外有銀色高地嘅莊主兼釀酒師高源女士及 Boutique Winery 的Peter Nicholas親自講解，好獲益良多！
Attended Good Chemistry: Wine Lab Work seminar at Master of Wine Debra Meiburg's Wine Spit Conference 2017 to understand more in-depth knowledge about wine making. It's fun to experiment using egg white or gelatin for fining process to take out the extra tannin, adding in tartaric acid to increase the acidity in wine as well as other chemistry in wine experiments! It's wonderful to have the Winery owner & winemaker of Silver Heights Emma GAO and Peter Nicholas from Boutique Winery to explain the wine making process to us in details! It's really inspiring!
#wine #wineseminar #winespit2017 #silverheightswine
