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Introduction to Wine Analysis

Examine the basics of wine analysis for commercial and advanced home wine production. Designed for serious winemakers, winery lab employees and small commercial winemakers, this one-day class combines short lecture and hands-on experience. Gain practice with, and examine the limitations of, each analysis. Work in small groups with university wines to gain familiarity with these common lab analyses: free and total SO2 by Ripper, volatile acidity distillation, titratable acidity, pH and malolactic paper chromatography. Some aspects of wine chemistry will be reviewed as it pertains to each analysis.  For optimal understanding of the results of each analysis, it is highly recommended that participants have previously attended Introduction to Wine Chemistry.

Due to restricted lab space, the class is limited to 24 students and early enrollment is encouraged. Please bring a calculator, notebook, old clothes or lab coat, and closed-toe, comfortable shoes (no sandals or Crocs, please). Be advised that our teaching labs observe OSHA rules. There is no eating or drinking of any liquids (including water) allowed in the labs. It is recommended that you bring a bag lunch due to the facility location and limited food service on campus.


Michael Ramsey is the teaching laboratory manager for the Department of Viticulture and Enology, UC Davis, where he is responsible for assisting students in planning and coordinating department laboratory classes. He is a winemaker for a small vineyard operation in Winters, Calif. as well as a judge at regional brewing competitions. With a degree in fermentation science from UC Davis, Ramsey spent 15 years brewing professionally and has received numerous commercial and home brew awards.


July 26: Sat., 9 a.m.-6 p.m.


1127 North, Robert Mondavi Institute for Wine & Food, Old Davis Rd, U C Davis, CA




$255.00 Includes lab supplies.