Introduction to Wine Analysis | UC Davis Continuing and Professional Education

UC Davis Continuing and Professional Education

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Introduction to Wine Analysis

Examine the basics of wine analysis for commercial and advanced home wine production. Designed for serious winemakers, winery lab employees and small commercial winemakers, this one-day class combines a short lecture and hands-on experience. Gain practice with, and examine the limitations of, each type of analysis. Work in small groups with university wines to gain familiarity with these common lab analyses: free and total SO2 by Ripper, volatile acidity distillation, titratable acidity, pH and malolactic paper chromatography. Some aspects of wine chemistry will be reviewed as they pertain to each analysis. 


Recommended: It is recommended that students attend Introduction to Wine Chemistry before attending this class.


Michael Ramsey is the teaching laboratory manager for the Department of Viticulture and Enology, UC Davis, planning and coordinating lab classes and assisting students. With a degree in fermentation science from UC Davis, he has had a long career in all phases of alcoholic beverage production. Ramsey has received numerous national and international commercial awards and can often be found judging at the local level or the state fair. In 2012, he was awarded the prestigious UC Davis Extension Outstanding Service Award for his contributions and dedication to the University's continuing education program. 


Sat., 9:00am to 5:00pm, Mar 16


Robert Mondavi Institute for Wine and Food Science 392 Old Davis Rd, Davis CA 95616

Section Notes

It is recommended that students attend Introduction to Wine Chemistry before attending this class.


Fee $255.00

Enrollment Policies

Drop requests (withdraw with a refund) will be approved, less a $30 processing fee, if the request is received seven calendar days before the course begins. Click here or visit to view complete enrollment policy information including details on withdrawals and transfers.

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