Wine chemistry might be a scary subject for some, but if you want to get your feet wet without committing to a full semester of madness, now is your chance. Clark Smith, who has taught the popular short course Fundamentals of Wine Chemistry at U.C. Davis for a number of years is offering a similar two-day interactive winemaking theory class in Santa Rosa. No formal knowledge of chemistry is required and its perfect training for apprentices or wine pros looking to enhance their proficiency.
On the first day, Clark will cover the basics about acids (pH vs. TA: an introduction to chemical equilibrium), sulfur dioxide in wine (a case study in wine chemistry), crush chemistry techniques, fining, and spoilage treatment choices.
On the second day, he delves into phenolic structures and reductive properties, explores vine balance, ripeness, fermentation strategies, oxygenation, uses of oak, microbial stabilization strategies, and fine-tuning for soulfulness and graceful longevity.
Clark teaches this class in an interactive format and explores real world dilemmas. I’d highly recommend this course for consumers and professionals alike yearning to delve a little deeper into the wine world.
Santa Rosa, CA 95404
March 26-27, 2011
9:00 AM to 5:00 PM PDT
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