This popular six-part program provides insights into the interplay of chemical reactions that occur in wine and in winemaking, establishing the necessary background for informed decisions on wine processing. This is a course in winemaking theory and practice and does not provide training in methods of wine analysis. First, we summarize freshman chemistry concepts of atomic structure, the periodic table, nomenclature, and polarity and use them to illustrate the difference between pH and TA as an introduction to chemical equilibrium.
Next, we consider all aspects of sulfur dioxide in wine as a case study in wine chemistry.
We move from the theoretical to the practical as we delve into crush chemistry techniques, fining, and spoilage treatment choices and explore wine’s phenolic structure and reductive properties. Discussions include vine balance, ripeness, fermentation strategies, oxygenation, uses of oak, microbial stabilization strategies, and emerging winemaking technologies such as micro-oxygenation and reverse osmosis.
A full list of video segment topics and running times are in the Requirements section below.
As soon as you enroll, a hard copy of our 550-page syllabus will be mailed to you containing hundreds of articles on a wide variety of winemaking topics. You will use this as a ready reference for many years to come.
Available as a credentialed course including quizzes that must be completed before the next Part can be accessed, or alternatively as a full-access class without testing but without certification.
Does not require a background in chemistry, but participants should have a basic knowledge of winemaking principles. If you understand such phrases as "racking," "pumping over," and "punching down," you are qualified for the course.