Participants will learn to collect and prepare vineyard samples for analysis to determine ripeness and assess quality. Training may include receiving instruction for monitoring primary fermentation and for sampling of barrels and tanks, lab cleaning, proper pipetting, proper measurement, sample de-gassing and general sample preparation. Throughout the entire training, there will be continuous data entry into the computer, preparing samples for analysis and filing. Time will be spent completing paperwork and preparing paperwork for the next day. Participants will be expected to help maintain the lab and its equipment.
As the crush progresses, participants will learn to monitor quality through daily fermentation analysis (Brix and temperatures). Participants will receive instruction on performing chemical analysis to measure alcohol, free SO2, total SO2, pH, titratable acidity, residual sugar, malic acid, percent solids, ammonia and fluorides. Participants may do lab trial pH adjustments.
Late harvest training may focus on new enzymatic procedures. Instruction may be received on how to examine wine for the presence of spoilage yeast and bacteria. Participants may conduct fining trials and participate in tasting evaluations.
Laboratory duties:
- Fermentation
- Juice to wine analysis
- Data interpretation
- Data entry
- Wine microorganisms
- Wine making
Laboratory Skills Learned:
- Identify and perform sampling procedures
- Identify and perform juice and wine analysis procedures
- Identify and perform nutrient additions and yeast inoculations
- Understand and monitor bottling line and cork quality assurance
- Sample and analyze aging wine
- Understand and interpret calculations
- Identify and input data from laboratory analysis
- Identify and practice laboratory safety procedures
*Actual skills learned will vary by host and previous experience