EV 204 - Science of Winemaking II

Credits: 5
LEC hours per week: 3
LAB hours per week: 4
Emphasizes the chemistry of winemaking, wine analysis and quality control. Students will learn wine composition, wine analytical techniques, and the relevance of these analyses to winemaking decisions. Students will also gain knowledge of wine filtration and post-fermentation wine stewardship.
Prerequisite(s): Grade of C or higher in EV 203 or instructor permission.
Course Outcomes:

Explain the chemistry behind and methods of basic wine analyses through observation, and reproduce the lab analyses via hands on practice.
Analyze wines for pH, titratable acidity, ethanol, free and total sulfur dioxide, and volatile acidity.
Independently reproduce individual lab analyses in a vintage work environment.
Appraise and apply laboratory analysis results.
Practice the methods to evaluate, manage, and modify various chemical components in a winery environment.
Trial wine blends then utilize sensory analysis to critique blends.
Conduct bentonite fining trials, determine the rate of bentonite needed, then apply the results to commercial batches of white wine.
Receive information on the principles of wine filtration.
Conduct filtration on commercial batches of wine.
Synthesize the processes of winemaking finishing and bottling a commercial quality of wine and conducting all relevant pre- and post-bottling analyses.

Course Topics:

Wine chemistry
Wine spoilage and quality control
Wine analytical techniques
Wine filtration and reverse osmosis

Course Attribute(s): None