Another three day Wine Chemistry & Microbiology lab weekend just ended. We had even more “hands-on” experiment time, using and comparing different methods to analyze various wine components. From conductivity tests to check for cold stabilization, to ripper titrations for measuring levels of SO2, we were busy the entire time.
This morning we worked with microscopes and learned how to identify different strains of yeasts as well as spoilage organisms. So now we have another item for our winery wish list: a decent microscope (which would be right after the ebulliometer)!
By the way, our chromatograms for checking on malolactic fermentation progress turned out a lot better than during our first attempts:
