Principles of Lab Analysis (Intermediate Level)

This course is designed for those who wish to learn more about quantitative analysis of juice and wine. It is aimed at individuals from industry looking to upskill their lab analysis and as a follow-on from Principles of Winemaking, where only acidity and sugars are covered.

Analysis of grape juice and wine is important throughout the wine production process. This course will teach analytical skills to give participants confidence to undertake different assays to assess the levels of key compounds in juice and finished wine, such as alcohol, residual sugar and sulphur dioxide. Quantitative analysis is an important post-bottling stage for wine production to ensure that it complies with legal limits.

Day 1 - Basic analysis

• • Microscopy – yeast counts
  • Ebulliometry
  • Sulphur dioxide by Aspiration
  • Sulphur Dioxide by Ripper

Day 2 - Advanced analysis

• • VA by steam distillation
  • YAN by ammonia probe and spectrophotometry
  • Total polyphenolics by Folin-Ciocalteau method
  • Enzyme based tests (e.g. for malic/lactic acid)

This course is suitable for individuals who currently or are thinking of working in a Wine Laboratory and those in the industry who want to refresh or upskill the knowledge of lab analysis techniques.

PPE Requirements

This course is based in the lab - lab coats and goggles will be provided. 

Course Cost

£450