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Education,Enology,Wine,Wine Chemistry,Wine Education,Winemaker,Winemaking,Wines

Fundamentals of Modern Wine Chemistry: March 8-9, 2018

Clark Smith is offering a refresher course, which has drawn cheers from 4,000 winemakers, since 1984.

Fundamentals of Modern Wine Chemistry
March 8-9, 2018
Odd Fellow Hall
545 Pacific Ave.
Santa Rosa, CA 95404

Tuition is $350.00: It includes a two day workshop, 500 page syllabus, and wine and music workshop.

REGISTER Here for Fundamentals of Modern Wine Chemistry

Clark’s Fundamentals Syllabus is included in the cost of the class

This course condenses the essentials of an enology degree into a two day event, applying winemaking theory to everyday practice.

“Smith teaches at Napa Valley College, UC Davis extension, and CSU Fresno, where he has a reputation for making complex concepts accessible.”

-David Darlington
Wine and Spirits Magazine

“Over my many years as a wine industry professional I have worked with innumerable master winemakers, but Clark Smith truly stands above them all. He possesses the most comprehensive understanding of the complexities of wine of anyone I’ve ever known in the business, and his ability to communicate his knowledge to his clients and his students is unparalleled.”

-Dr. Stephen Krebs
Dean, Viticulture and Winery Technology
Napa Valley College

REGISTER Here for Fundamentals of Modern Wine Chemistry

Course Description

Offered from 1984-2008 at UC Davis as an extension short course, this class has consistently received top evaluations from over 4,000 attendees. Its original intention, to summarize the basics of a U.C. Davis Enology education, is now supplemented by emerging postmodern winemaking ideas. Designed to benefit the home winemaker as well as professionals at all levels, the course requires a general knowledge of winemaking basics, but does not demand a formal knowledge of chemistry.

This popular two-day program provides insights into the interplay of chemical reactions that occur in wine and in winemaking, establishing the necessary background for informed decisions on wine processing. This is a course in winemaking theory and practice, and does not provide training in methods of wine analysis.

On the first day, we summarize freshman chemistry concepts of atomic structure, the periodic table, nomenclature, and polarity and use them to examine the basics about acids (pH vs. TA: an introduction to chemical equilibrium), and consider all aspects of sulfur dioxide in wine (a case study in wine chemistry).

On the second day, we delve into crush chemistry techniques, fining, spoilage treatment choices and explore wine’s phenolic structure and reductive properties.  Discussions include vine balance, ripeness, fermentation strategies, oxygenation, uses of oak, microbial stabilization strategies, and emerging winemaking technologies.

The course is taught in an interactive format in which questions and comments are welcomed and real world dilemmas are explored. Feel free to bring any wine you would like to share.  Participants must be 21 years of age or older.

**Upon registration, you will receive a copy of the 500-page course syllabus which should be studied prior to attending the class.

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