Course curriculum

    1. Welcome to the Course!

    2. Purpose of the Course

    3. Setting your expectations

    4. Interacting with the Instructor

    5. Your relationship with the course design

    6. Recommended reading

    7. Why study wine chemistry?

    8. Two kinds of trust

    9. Course structure – a tour of the syllabus

    10. Introduction to Winemaking

    1. Atomic structure and the Periodic Table

    2. Water as a unique polar solvent

    3. Ionization and water solubility

    4. Untitled Lesson

    5. What Is an Acid?

    6. Wine's weak organic acids

    7. Equilibrium and mass action

    8. What is titratable acidity?

    9. What is pH?

    10. Why do we care about TA and pH?

    11. Diprotic acids

    12. The special role of tartaric acid

    13. Two realms: white winemaking at low pH / red winemaking at high pH

    14. Getting to know the wine acids

    15. Many acids but just one pH

    16. Testing for your grasp of Section 1 material

    17. Pop Quiz answers: Cementing your understanding

    18. The Magic of pH 3.45

    19. Part 1 Exam: The Basics About Acids

    20. Molecules, bonds, and the special nature of carbon

    21. Ionization curves and pKa's

    1. Characteristics of Sulfite

    2. Welcome to Section 2: Sulfur Dioxide Acid Chemistry

    3. Free SO2 equilibrium: the three species

    4. Characteristics of Molecular SO2

    5. Characteristics of Bisulfite

    6. Measuring SO2

    7. Summarizing modern SO2 doctrine

    8. SO2 and health

    9. Part 2 Exam: SO2 Wine Chemistry

    1. Red wine fermentations

    2. Monitoring malolactic fermentation

    3. Making harvest decisions

    4. My favorite crush gurus

    5. The microbial triangle

    6. Part 3 Exam: Crush chemistry

    7. Green Juice Club vs Brown Juice Club

    8. Acid and SO2 management in ideal conditions

    9. High pH, high T.A.

    10. Methods for reducing acidity

    11. Low pH, low TA

    12. Acid and SO2 management in light reds and big reds

    13. 2,000 Choices

    14. Vineyard Considerations

    15. White wine fermentation

    16. Four ways to make white wine

    17. Feral Ferments

    1. Introduction to phenolics

    2. Measuring phenolics

    3. The Magic of Enzymatic Analysis

    4. Modern phenolic chemistry: monomers vs polymers

    5. A simplified overview of phenolic chemistry in red wine

    6. Tannin and mouthfeel terminology

    7. Protein fining for removing phenolics

    8. Heat stabilization

    9. Introduction to cold stabilization

    10. Crystallization kinetics

    11. Freeze testing for cold stability

    12. Measuring Cold Stability via Conductivity

    13. Tangential flow technologies

    14. Part 4: Fining and Stabiization

    1. Headspace Management

    2. Alcohol adjustment

    3. Volatile Acidity

    4. Brettanomyces and Pediococcus

    5. Smoke Taint

    6. Sulfides and their treatment

    7. Cork Taint

    8. Part 5 Exam: Spoilage and Its Treatment

About this course

  • $450.00
  • 97 lessons

Bonus material

Further value included in your purchase in addition to course curriculum

  • Upon enrollment:

    $100 value

    Includes a 550-page Syllabus hard copy mailed to your door free of charge to U.S. destinations. A treasured reference on hundreds of topics you'll want to keep handy for years to come.

  • Upon completion of the course:

    $100 value

    A free mini-consultation to adapt the course material to your particular situation

  • Lifetime Access

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