This course will provide a hands-on opportunity to learn the basics of commercial wine analysis. Over the course of two days, students will gain experience performing the most common and important analyses including: Ebulliometry, free and total SO2 by aeration oxidation and the Ripper method, volatile acidity by distillation, pH, titratable acidity, brix and reagent standardization. The scope and limits of each method will be tested. There are no prerequisites for this course, however it is preferred that Wine Production 1 or 2 have been previously completed. Due to limited space and equipment, the class is limited to 18 students.