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SUMMARY:Controversie sulla valutazione sensoriale (Controversies in Sensory Evaluation): Part 1
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
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Controversies in Sensory Evaluation
Controversie sulla valutazione sensoriale



Alright now. Welcome to Part Six. So, just to recap in the first five Parts, we went through basically modern wine chemistry, the gospel according to U.C Davis, more or less. We started with a sort of review of freshman chemistry that got us an understanding of the difference between pH and TA. Then we applied that understanding of chemistry to sulfur dioxide as an acid. And then we got more and more practical. We covered lots of crushed choices and then élevage, or that period between fermentation and bottling, where we figured out how to fine and stabilize and work the wine, raise it up like a child. And then Spoilage and Its Treatment was Part #5, where we looked at a number of wine ailments and what to do about them. So that kind of concludes the modern wine chemistry part of this, and in Part Six, we're going to talk about postmodern winemaking. A lot of this is drawn from my book. A lot...

https://www.learndesk.us/class-it/6027103176753152/lesson/02d653a909fa05c10516b3f493a2c06d?ref=outlook-calendar
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