Examine the basics of wine analysis for commercial and advanced home wine production. Designed for serious winemakers, winery lab employees and small commercial winemakers, this one-day class combines a short lecture and hands-on experience. Gain practice with, and examine the limitations of, each type of analysis. Work in small groups with university wines to gain familiarity with these common lab analyses: free and total SO2 by Ripper, volatile acidity distillation, titratable acidity, pH and malolactic paper chromatography. Some aspects of wine chemistry will be reviewed as they pertain to each analysis.
