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Wine and Must Analysis Workshop

Wine and Must Analysis Workshop

featuring Dr. Barry Gump, professor of Analytical Chemistry and Enology at Florida International University and the co-author of Wine Analysis and Production.

Join us on October 22 and 23, 2011, for a fully hands-on workshop covering the chemistry tests critical to wine production, including:

  • Soluble Solids: Determination by Refractometry
  • Soluble Solids: Sugar per Berry by Refractometry
  • Sugars: Reducing Sugar by Visual Rapid Estimation
  • Hydrogen Ion Concentration: pH Meter Measurement
  • Titratable Acidity: Titrametric Procedure Production Modification
  • Titratable Acid: AOCAC (Titrametric) Procedure
  • Ethanol: Three Methods of Determination
  • Malolactic Fermentation: Monitoring by Paper Chromatography
  • Nitrogen: Estimate of FAN by Formol Titration
  • Sulfur Dioxide: Aeration Oxidation Distillation and Titration Procedure
  • Acetic Acid: Steam Distillation of Volatile Acid Using Cash or Markham Still

This one and a half day workshop is co-sponsored by Kent State University at Ashtabula and VESTA. The workshop will be conducted in the chemistry lab in the state-of-the-art Robert S. Morrison Health and Science Building on the campus of Kent State University at Ashtabula.

Cost is $175 and includes all workshop materials, a continental breakfast on Saturday and Sunday, and lunch on Saturday.  Group reservations will be made at a local restaurant for dinner, however, the cost of that dinner is at the participant's expense. Please make certain that you indicate on your registration form whether you will attend the dinner.

Complete your registration form here.

Discounted lodging is available.