Masterclass Wine Chemistry is a full day that gives you an in-depth understanding of the chemical side of wine and winemaking. We go through chaptalisation, different types of yeast, additives and fining agents, and the use of sulphur in wine production. You learn about oxidation and how oak affects the wine. The day gives you an understanding of the sensory properties of different compounds and why a wine tastes the way it does.
Duration: 1 day
Format: On site
Location: Stockholm
Language: Swedish
Level: Advanced
Time commitment: Full-day course (one day)
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About the course.
The participant has gained an in-depth understanding of the chemical side of wine and winemaking. During the course we have gone through chaptalisation, different types of yeast, additives and fining agents, and the use of sulphur in wine production. Oxidation and the use of oak, as well as an understanding of the sensory properties of different compounds that make a wine taste the way it does.
The participant has gained an in-depth understanding of the chemical side of wine and winemaking. During the course we have gone through chaptalisation, different types of yeast, additives and fining agents, and the use of sulphur in wine production. Oxidation and the use of oak, as well as an understanding of the sensory properties of different compounds that make a wine taste the way it does.
What you will learn
What you learn.
You understand what chaptalisation is and how it affects the wine.
You know different types of yeast and their role in fermentation.
You understand common additives and fining agents in wine production.
You understand how sulphur is used and why it is important in winemaking.
You can reason about oxidation and how oak (barrels) affects the character of the wine.
You understand the sensory properties of different compounds and the link between chemistry and taste.
Curriculum
How the course is built.
Chaptalisation and sugar
What chaptalisation involves and how sugar and fermentation affect the end result.
Yeast and fermentation
Different types of yeast and their importance for the style and aromas of the wine.
Additives and fining agents
Common additives and fining agents used in wine production and their function.
Sulphur in wine production
How and why sulphur is used and its effect on shelf life and stability.
Oxidation and oak
The role of oxidation and how ageing in oak affects aroma, taste and structure.
Sensory analysis and chemistry
How the sensory properties of different compounds explain why a wine tastes the way it does.
Target audience
Who is this for?
The masterclass is aimed at sommeliers, beverage staff and wine enthusiasts who want to understand the chemistry behind the taste and properties of wine at an in-depth level.
What "verified" means here
Verified credential.
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