Lab Safety Procedures
Basic Chemistry Review
Rationale for analysis in production of wines – pre-harvest, pre-fermentation, fermentation, storage, pre-bottling, and post-bottling. Basic analytical tests used at various stages of production.
Grape Maturity: Soluble solids/degree Brix, sugar per berry Refractometry and Hydrometry techniques, Methods for berry aroma pH, and Titratable Acidity (TA): Acids/Bases, Normality vs. Molarity, Grape/Wine acids, Hydrogen ion concentration, , pH measurements, TA measurements, Standardization of NaOH
Pre-fermentation, Acid additions, Nutritional Status of grape juice: Nitrogen nutrition using the Formol method
Brix, soluble solids, aroma, pH, TA, Nitrogen Nutrition
Sulfur dioxide and methods of determination
Physical methods for determination of alcohol, Gas Chromatographic techniques for alcohol, fusel oils, etc. Gas Chromatography/Mass Spectrometry
Volatile acidity, and extract
Residual Sugar (Lane Eynon, Rebelein methods)
Malic Acid (paper chromatography and enzyme methods)
Methods to determine cold stability. Methods to determine heat stability
SO2, Alcohol, VA, Rs, Malic acid, heat and cold stability, spectrophotometry Exam II review
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