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URL:https://www.learndesk.us/class/6274805466660864/lesson/d34e9e8cea444450d0c46193a7da1077?ref=outlook-calendar
SUMMARY:The Solution Problem
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
LOCATION:https://www.learndesk.us/class/6274805466660864/lesson/d34e9e8cea444450d0c46193a7da1077?ref=outlook-calendar
DESCRIPTION: In this opening section, I challenge the modern model of wine which views wine as having the properties of a dilute aqueous solution. I explore the errors that this model leads winemakers to and assert that the deviation from this model through the non-ideal behavior of a colloidal suspension is a good working definition of quality. I detail how winemakers can work from the vineyard and into proper fermentation strategies to create wines with the potential for greatness. Included is a simplified model of phenolics that bypasses the baffling complexity of academic teachings and presents a useful working model for commercial winemaking. 

https://www.learndesk.us/class/6274805466660864/lesson/d34e9e8cea444450d0c46193a7da1077?ref=outlook-calendar
STATUS:CONFIRMED
SEQUENCE:3
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