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Course Catalog > Grape and Wine > Winemaking Certificate Program

Laboratory Analysis and Sensory Evaluation for Wine Production   

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.

 
  • Laboratory Analysis and Sensory Evaluation for Wine Production
  • Fee: $850.00
    Dates: 5/20/2024 - 6/24/2024
    Location: Online/Fredericksburg, TX
    Instructor: Maureen Qualia
    Support Contact: Asta Edlin
    CEUs: 4
    Contact Hours: 40
    REGISTRATION FOR THIS CLASS IS CLOSED.
     Show Description

    Dates in Fredericksburg: June 3-5, 2024,  8:00am - 6:00pm

    Online Course Dates: May 20 - June 24

    Zoom Meeting Date: May 29th at 6:30pm

    Refund Policy: Full refund (minus 5% processing fee) prior to the start of the course.

 

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