Wine and Must Analysis Workshop - Dobson, NC

Hands-on analyses of wines including alcohol content, various acid levels, and sugar content under direct supervision in the lab.

The workshop will be led by VESTA Enology Chair, Dr. Barry Gump.  Dr. Gump is a professor emeritus of Fresno State University where he taught wine chemistry for over 30 years.  He's currently a Professor of Brewing Science at Florida International University.

Cost is $200, $175 early bird through Oct 27.  Also, $150 per person for groups attending from the same winery.





7:30 - 8:00 am




8:00 - 9:00 am

Welcome and Chemistry Lecture Session 1

  • Malolactic Fermentation: Monitoring by Paper Chromatography
  • Soluble Solids: Determination by Refractometry
  • Soluble Solids: Sugar per Berry by Refractometry
  • Hydrogen Ion Concentration: pH Meter Measurement
  • Titratable Acidity: Titrametric Procedure & Nitrogen: Estimate of YAN by Formol Titration
  • Sugars: Reducing Sugar by Visual Rapid Estimation


Dr. Barry Gump


9:00 - 12:00 Noon

Chemistry Lab Session 1 

Hands on Chromatography, Refractometry, pH, TA, and N2  titrations


Dr. Barry Gump


12:00  - 1:00 pm


    Lunch Break



Lunch provided

1:00  - 2:00 pm

Chemistry Lecture Session 2

  • Ethanol: Ebulliometric Analysis
  • Sulfur Dioxide: Aeration Oxidation Distillation and Titration Procedure
  • Sulfur Dioxide: Ripper Titration Procedure
  • Acetic Acid: Steam Distillation of Volatile Acid Using Cash Still


Dr. Barry Gump


2:00 – 5:00 pm

Chemistry Lab Session 2 

Hands on Ebulliometry, AO Distillation, SO2 Titration, Ripper, and Cash Still


Dr. Barry Gump


5:00 - 6:30 pm





6:30 - 9:00 pm

Dinner and Wrap Up Session


Dinner at participants expense


Hampton Inn and Suites

150 Charlestowne Drive
Dobson, North Carolina, 27017
USA TEL: +1-336-353-9400 FAX: +1-336-353-9401


Click Here to register.

Contact name: Michelle Norgren
Phone: 417-837-2513
E-mail: michellenorgren@missouristate.edu
Admission price: $200 ($175 early bird rate through Oct 27)