Designed for individuals with a winemaking background but no formal training in chemistry, this weekend program provides insights into the interplay of chemical reactions that occur in wine and winemaking. An understanding of such reactions establishes the necessary background for making informed decisions on wine processing. Learn about the importance of pH chemistry in winemaking, titratable acidity, buffer capacity and equilibriums in wine, fermentation end products (including ethanol and volatile acidity) and other critical topics associated with wine chemistry. This is a course in wine chemistry and is not intended as a course in methods of wine analysis.  

Lunch is not included with this course. Students are encouraged to bring a sack lunch.

Please note: This course does not satisfy the chemistry requirement for the Winemaking Certificate Program. To fulfill your chemistry requirement see Basic Chemistry for Winemakers.

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