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Winemaking Fun-Damentals 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 3. Crush Chemistry
Green Juice Club vs Brown Juice Club
Acid and SO2 Management In Ideal Conditions
High pH, High TA
Methods For Reducing Acidity
Low pH, Low TA
Acid and SO2 Management In Light Reds and Big Reds
2,000 Choices
Vineyard Considerations
White Wine Fermentation
Four Ways to Make White Wine
Feral Ferments
Red Wine Fermentation
Monitoring Malolactic Fermentation
Making Harvest Decisions
My Favorite Crush Gurus
The Microbial Triangle
Quiz for Part 3. Crush Chemistry
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

Protein Fining to Remove Phenolics

Winemaking Fun-Damentals Made Easy Part 4. Fining and Stabilization
By: Clark Smith
4 minutes
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