Melissa Aellen

Oversee daily operations and launch of a new winery brand in Frederick, MD.

Created a fully functional winery laboratory • Trained 20 tasting room staff members about wine and food parings • Assisted in the fermentation ,fining, filtering, and bottling processes of over 32 different wines • Developed a red blend wine with 4 different varieties • Guided visitors through the winery while teaching them about the various winemaking practices

Assist in all aspects of winemaking including processing, pressing, and barreling of high quality Pinot Noir and Chardonnay wines

Sustain wine quality by performing regular laboratory analysis (SO¬2 and pH) and making adjustments as necessary • Manage growth on young grapevines by using critical vineyard management practices • Process grapes and other whole fruits while following high quality control standards • Perform various fermentation operations including yeast, nutrient, and tannin additions, pump-overs and punch downs, and proper sanitation practices • Execute distillation procedures including monitoring fermentations, making distillation cuts, barreling, proofing down, blending, and packaging • Maintain records while complying with government regulations for both wine and spirit productions • Assist customers by serving and describing the wines and spirits in the tasting room and off-site events

Propagated yeast using a several day build up technique for inoculation of both small and large quantities of white wine • Performed critical additions to start-up cultures and active wine fermentations in a timely manner • Maintained a clean area of work including tanks, pumps, fittings, and hoses • Assisted in gathering data for laboratory analysis • Completed required paperwork for allowing smooth shift changes • Followed safety requirements necessary in a large scale winery

Organized a 2 day wine analysis short course for current and beginning winemakers and presented information on sugar and alcohol at the event • Created and published an informational brochure on kombucha production and the corresponding regulations • Isolated bacteria found in cider that contains ‘mousy taint’ with plans on further researching the organisms during the school year • Updated and improved the Cornell Enology Extension website for better ease of use and access • Lectured at the New York State Home Winemaker’s Seminar about understanding wine faults

Performed lab analysis tests successfully including enzymatic analysis of malic acid, total and free SO2, VA, and alcohol • Assisted in cellar operations including racking, sanitation of equipment, sampling, hand bottling, and additions • Collaborated with other staff to complete various work orders • Learned organization techniques by following strict guidelines for tracking wine movements

Relayed information to customers while working in the tasting room briefly • Helped with the processing of grapes throughout harvest by working in a team environment • Learned how to operate various pumps and grape processing equipment along with proper sanitation practices • Monitored fermentations by analyzing the sugar levels by hydrometry and Clinitest along with pH and temperature

Maintained winery records by updating an Excel spreadsheet • Analyzed over 30 wines monthly for pH and free SO2 using the A-O method • Assisted in packaging processes including bottling and distribution • Gained vineyard experience by helping shoot thin vines