Navigating the Postmodern Calendar

Winemaking Fundamentals Made Easy

Introduction and Orientation

Welcome to the Course

Purpose of the Course

Setting Your Expectations

Interacting with the Instructor

Your Relationship With the Course Design

Recommended Reading

Why Study Wine Chemistry?

Two Kinds of Trust

Exploring Course Structure With a Tour of the Syllabus

Introduction to Winemaking

Part 1. The Basics Aboout Acids

Atomic Structure and the Periodic Table

Molecules, Bonds, and the Special Nature of Carbon

Water as a Unique Polar Solvent

Ionization and Water Solubility

What is An Acid?

Wine’s “Weak” Organic Acids

Equilibrium and Mass Action

What is Titratable Acidity (TA)?

What is pH?

Why Do We Care About TA?Why Do We Care About pH?

Ionization Curves and PKa’s

Diprotic Acids

The Special Role of Tartaric Acid

Two Realms: White Winemaking at Low pH/Red Winemaking at High pH

Getting to Know the Wine Acids

Many Acids But Just One pH

Testing Your Grasp of the Section 1 Material

The Answers: Cementing Your Understanding

The Magic of Tartaric Acid Wine Chemistry

Quiz for Part 1: The Basics About Acids

Part 2: Sulfur Dioxide in Wine

Sulfur Dioxide Acid Chemistry

Free SO2 Equilibrium: The Three Species

Characteristics of Molecular SO2

Characteristics of Bisulfite

Characteristics of Sulfite

Measuring SO2

Summarizing modern SO2 doctrine

SO2 and Health

Quiz for Part 2. Sulfur Dioxide in Wine

Part 4. Fining and Stabilization

Introduction to Phenolics

Measuring Phenolics

The Magic of Enzymatic Analysis

Modern Phenolic Chemistry: Monomers vs Polymers

A Simplified View of Phenolic Chemistry in Red Wine

Tannin and Mouthfeel Terminology

Protein Fining to Remove Phenolics

Heat Stabilization: Bentonite Fining to Remove Unstable Proteins

Introduction to Cold Stabilization

Crystallization Kinetics

Freeze Testing for Cold Stability

Measuring Cold Stability via Conductivity

Cold Stabilization Alternatives

Tangential Flow Technologies

Quiz for Part 4. Fining and Stabilization

Part 5. Spoilage and Its Treatment

Headspace Management

Alcohol Adjustment

Volatile Acidity

Brettanomyces and Pediococcus

Smoke Taint

Sulfides

Cork Taint

Quiz for Part 5. Spoilage and Its Treatment

Part 6: Postmodern Winemaking

Controversies in Sensory Evaluation

Hypothesis Testing Demystified

The Solution Problem

Graceful Ageing

Vineyard Enology

Enological Oxygenation

Four Methods for Making White Wine

Micro-Oxygenation

Seven Functions of Oak

Oxygen Appetite

Flash Détente

Liquid Music

Sulfite-Free Winemaking

Quiz for Part 6: Postmodern Winemaking

Congratulations on completing the course.

Bonus Material

Take-Home Messages from the Course

Winemaking Basics

Navigating the Postmodern Calendar

Winemaking Fundamentals Made Easy Bonus Material

By: Clark Smith

5 minutes

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