This course will combine the Essential Wine Analysis course with the Sensory Evaluation for Wine Production course. Students will gain experience performing the most common and important chemical analyses including: Ebulliometry, free and total SO2 by aeration oxidation and the Ripper method, volatile acidity by distillation, pH, titratable acidity, brix, and reagent standardization. An overview of sensory evaluation for wine production will also be covered. An Emphasis will be placed on detection and recognition of wine faults, as well as individual threshold levels for specific aromatic compounds. Various chemical components of wines will also be examined including: wine acids, wine sugars, bitterness, and astringency.
This combined course will be taught in a hybrid fashion with online content that will need to be completed prior to the live sessions in Fredericksburg.