Professional Certificate in Wine Chemistry
-- ViewingNowThe Professional Certificate in Wine Chemistry is a comprehensive course designed to provide learners with an in-depth understanding of the chemical processes involved in winemaking. This course highlights the importance of chemistry in wine production, maturation, and quality analysis, making it essential for those seeking to advance their careers in the wine industry.
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โข Introduction to Wine Chemistry: Understanding the fundamental chemical components of wine, including water, alcohol, acids, and sugars.
โข Grape Composition and Vineyard Influences: Exploring how the chemical composition of grapes is affected by factors such as climate, soil, and vineyard management practices.
โข Fermentation Process and Chemistry: Examining the chemical reactions that occur during fermentation, including the conversion of sugars to alcohol and the production of aroma compounds.
โข Wine Stabilization and Preservation: Learning about the chemical processes used to stabilize and preserve wine, including fining, filtration, and the use of sulfur dioxide.
โข Wine Ageing and Maturation: Understanding the chemical changes that occur during wine ageing, including the formation of tannins, pigments, and flavour compounds.
โข Wine Analysis and Testing: Exploring the analytical techniques used to measure wine chemistry, including titration, chromatography, and spectroscopy.
โข Wine Faults and Spoilage: Identifying the common chemical faults and spoilage issues that can occur in wine, including volatile acidity, oxidation, and microbial contamination.
โข Sensory Evaluation and Chemistry: Examining the relationship between wine chemistry and sensory perception, including taste, aroma, and mouthfeel.
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