Color, Tannin and Phenolics Analysis
Event Type: Seminars and Classes
Description: Compare different spectrophotometric methods and wet chemical methods for measuring phenolics of different types during this hands-on lab session. Examine simple methods for quantifying color—colorimetry—so you can measure the amount of yellow or brown in white wines and redness in red wines. You will also cover the analysis of anthocyanins and wine pigments. Lectures on wine phenolics and lab techniques alternate with lab work to help you achieve a basic understanding of what each analysis measures and how to conduct these procedures. You may bring one or two of your own filtered wines to analyze. This course is designed for winery analysts, enologists and winemakers who have a basic understanding of wine chemistry and access to spectrophotometers. Space is limited. Early enrollment is encouraged.
Fee includes lunch.
• Event Organizer:
UC Davis Extension
Robert Mondavi Institute for Food & Wine
Old Davis Rd. Davis, CA 95616
8: 30 am
• Website: extension.ucdavis.edu/winemaking
$210. Enroll in section 121VIT221.
• Available languages:
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