Wine Chemistry Workshop - NY

Wine Chemistry Workshop - NY

Presenter - Dr. Barry Gump is the first holder of the Harvey R. Chaplin Eminent Scholar’s Chair in Beverage Management at Florida International University’s Chaplin School of Hospitality and Tourism Management. In this position he is developing new graduate and undergraduate beverage classes to expand the offerings of the Beverage Management curriculum. Dr. Gump is Emeritus Professor of Chemistry and Emeritus Adjunct Professor of Enology at California State University, Fresno. He has had a long association (over thirty years) with the wine industry, conducting research in analytical methodology applied to grapes, juices, and wines.


8:00 – 8:15: Welcome and Overview of Chemistry Lab
8:15 – 11:15: Chemistry Session 1

Malolactic Fermentation: Monitoring by Paper Chromotography

Soluble Solids: Determination by Refractometry

Soluble Solids: Sugar per Berry by Refractometry

11:15 – 12:15: Lunch
12:15 – 2:00: Chemistry Session 2

Hydrogen Ion Concentration: pH Meter Measurement

Titratable Acidity: Titrametric Procedure & Nitrogen: Estimate of YAN by Formal Titration

Sugars: Reducing Sugars by Visual Rapid Estimation

2:00 – 2:15: Break
2:15 – 4:00: Continue with pH, TA, Brix, N2 discussions and titrations
4:00 – 5:00: Break
5:00 – 6:00: Dinner

Day 2

Day Two

7:45 – 8:00: Coffee
8:00 – 10:00: Chemistry Session 3

  1. Ethanol: Ebulliometric Analysis
  2. Sulfur Dioxide: Aeration/Oxidation
  3. Distillation and Titration Procedure

10:00 – 10:15: Break
10:15 – 11:30: Chemistry Session 4

  1. Sulfur Dioxide: Ripper
  2. Titration Procedure
  3. Acetic Acid: Steam Distillation of Volatile Acid Using Cash Still
Contact name: Andres Vizcarra
Phone: 716-285-9141
E-mail: amvizcarra@niagaracc.suny.edu
Admission price: TBD (no charge for students currently enrolled in VIN 268)

Location: Niagara County Community College, 3111 Saunders Settlement Rd, Sanborn, NY 14132