Learn how to use enhanced technology to gain insight into agents that produce the finest wine—from proteins to synthetic materials, how they are applied and the criteria that determine the most promising treatment. Through lectures, tasting samples and further sensory examinations, this course is designed for wine aficionados looking to grow their appreciation or individuals with at least foundational experience and knowledge from general winery operations. Preliminary understanding is required to go in-depth with the various tools introduced, examining in-line gas adjustments for bottling or membrane applications to concentrate wines and lower alcohol levels.
Learning Outcomes
- Examine optimal use of fining agents: description, application, wine stabilization
- Learn about specific enzymes utilized for winemaking
- Discover techniques that adjust wine chemistry (alcohol, gases)
- Apply learning to real case examples
Skills You'll Gain
- Extraction techniques for red wines
- Techniques to maximize the concentration of desired compounds and minimize undesired compounds
- Application of new technology and ingredients
Must be 21 to attend
Course Code
508516