Course overview
This course is designed for those who wish to learn more about quantitative
analysis of juice and wine. It is aimed at individuals from industry looking to
upskill their lab analysis and as a follow-on from Principles of Winemaking,
where only acidity and sugars are covered.
Analysis of grape juice and wine is important throughout the wine production
process. This course will teach analytical skills to give participants
confidence to undertake different assays to assess the levels of key compounds
in juice and finished wine, such as alcohol, residual sugar and sulphur dioxide.
Quantitative analysis is an important post-bottling stage for wine production to
ensure that it complies with legal limits.
PPE Requirements
This course is based in the lab – lab
coats and goggles will be provided.
Modules
Day 1 – Basic analysis
- Microscopy – yeast counts
- Ebulliometry
- Sulphur dioxide by Aspiration
- Sulphur Dioxide by Ripper
Day 2 – Advanced analysis
- VA by steam distillation
- YAN by ammonia probe and spectrophotometry
- Total polyphenolics by Folin-Ciocalteau method
- Enzyme based tests (e.g. for malic/lactic acid)
| Cost | £440 |
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Start dates
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