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Sabrina Lueck
Приєднався 1 жов 2011
EV 107: Introduction to Phenolics (featuring legos)
A quick introduction to wine phenolics, with some assistance from legos.
Переглядів: 584
Відео
Aromatic White Wine Production
Переглядів 9484 роки тому
A lecture for students in EV 203 Science of Winemaking I.
EV 203 Lecture: Juice Components
Переглядів 3704 роки тому
A lecture for WWCC students but also suitable for MW students. A lecture on wine juice/must components with examples from College Cellars. Includes examination of ETS juice panels and with problem-solving and cause/effect relationships.
Wine Microbiology Overview (With Case Studies)
Переглядів 1,4 тис.4 роки тому
An overview on wine microbiology from harvest through bottle focussing on the main species in clean, technically sound wines. This lecture includes a case study of low pH Barbera vs high pH Syrah with chemistry and microbiological data.
Introduction to Wine Phenolics
Переглядів 2,9 тис.4 роки тому
Disclaimer: I am not a phenolic chemist (obviously)! This lecture is designed for students at the Institute for Enology & Viticulture at Walla Walla Community College.
Walla Walla Valley Vineyard Pruning
Переглядів 1924 роки тому
Joel Perez, Institute for Enology & Viticulture, prunes Barbera and Cabernet Sauvignon vines.
Tannin and Color Extraction (for MW students)
Переглядів 1,7 тис.5 років тому
Tannin and Color Extraction (for MW students)
pH and Acidity in Wine
Переглядів 4 тис.5 років тому
Introduction to pH and acidity lecture prepared for students at the Institute of Masters of Wine.
Sulfur Dioxide in Winemaking
Переглядів 2,6 тис.5 років тому
Introduction to Sulfur Dioxide lecture prepared for students of the Institute of Masters of Wine
Methode Champenoise at WWCC
Переглядів 29511 років тому
Our students disgorge and dose our Methode Champenoise sparkling Riesling.
Thank you for uploading this, extremely beneficial for enology students :)
Why did you stopped uploading wine lectures?
You should post more of your lectures! I am a graduate of enology jt love watching and brushing up on these lectures when i have down time!!!
Thank you so much - I am studying tannins as a natural dye source and this explanation of tannin chemistry was so helpful - lots of ideas to test now!
Hey, do you reply?
Thank you very much Sabrina. I got one question about Anthocyanin. If white wine doesn't have it, where does its colour come from? Thank you!
why do you refer to SO2 and HSO3 both as sulfur dioxide/sulfites? Are they the same thing (sulfur dioxide)? When you say 'sulfur dioxide' or 'sulfites' are you talking abut SO2 or HSO3, because I though those were different compounds
Such a great help. Thank you! 🙏🙏
That was a great video, the Graduate class on winemaking.
Thank you for sharing this knowledge :).
This page is a good find. Will be watching your other vids once I am done absorbing the content of this one
Thanks so much Sabrina, it helps a lot!
excellent.
Hanseniaspora uvarum is not a spoilage microbe in wine fermentation. How this is a 2020 video surprises me. It's a beneficial non-sacch species in winemaking.
Hanseniaspora uvarum is part of normal grape/fermentation flora (according to UC Davis) but is still a spoilage microorganism (according to ETS Laboratories) that produces ethyl acetate and acetic acid from glucose. High levels of ethyl acetate and acetic acid can inhibit S. cerevisiae and lead to stuck fermentations. Extreme levels of volatile acidity is not beneficial. Please refer to "Scorpion genetic testing for spoilage organisms" from ETS Laboratories for further information. www.etslabs.com/library/27
thank you for sharing those contents here on youtube, I just saw the "introduction to phenolics " and as undergraduate student I found it very clear and the slides are beautiful. I have a question, is it possible that at 2.42 min you marked the wrong hydroxyl group to distinguish catechin from epicatechin?
Good catch! I should have circled the whole B ring (the one on the right). The difference between catechin and epicatechin is the bond direction. On catechin it goes into the screen, on epicatechin it comes out of the screen. I was getting it confused with gallocatechin in my mind which has a third OH group on that B ring. Thank you. :)
What a insightful and detailed presentation Sabrina. I have a question, how does decanting differ to actual bottle ageing? both aerate the wines just at different rates? but why does a wine decanted over a few hours never achieve the flavor and taste of a naturally aged bottle of wine? what happens to the tannins and acids in wine when compared?
Hi Justin. Bottle aging involves long and complex reactions that are not just related to oxygen. In short, decanting is not going to simulate "aged" flavors. But it will give the wine a shot of oxygen which can help the wine "open up" if there is excess sulfur dioxide or reduced sulfur stinky aromas.
@@SabrinaLueck can you point me in the direction of any material or presentation i can refer to on the chemistry differences between wine ageing vs decanting? the aged flavors is it due a different type of compound chain that can only be formed slow oxidation by the flavanols, anthocyanins and tannins? also, is it fair to summarize and say oxygen carries acetaldehyde, as it enters the bottle slowly over time or in a decanter, it oxidizes the phenolic compounds and the acetaldehyde it carries becomes the glue for phenolic compounds to from longer degrees of polymerization?
@@tintintinlove I don't have any references for bottle age vs decanting. Oxygen reacts with ethanol to produce acetaldehyde. This doesn't occur instantly so you are not getting tannin smoothing during decanting. But this does occur over time in barrel and in bottle.
@@SabrinaLueck thank you for replying and enlightening me. i have been watching all your videos! please post more!
Thank you, Sabrina. I'm studing an enology here in Turin and your lections are so helpful for me and student from my group! You have a talent!
Thanks, Natalia. Feel free to ask me any questions.
Thanks so much Sabrina!!
You are so welcome!
Is it possible to download the slides ?
Hi Esben. No slides, but you can screencap.
@@SabrinaLueck ok, thanks
As someone who’s a first year student. This was fantastic. Thank you so much. Such a difficult subject to get my head around.
Hi Sabrina, Great video. Your chart for PH is awesome. As for Gewurztraminer, would you suggest that it would be more of a Charonnay / Pinot Gris range? v/s a Riesling? Thanks.
Hi Jeffrey. I didn't include Gewurztraminer because I didn't have enough info. However, my discussions with winemakers leads me to think that it is pretty high in pH. Chardonnay/Pinot Gris would be a conservative estimate. I know a winemaker that had a late harvest style over pH 4.0!
@@SabrinaLueck Thanks for your response.
Hi there. I'm a Viticulture and Oenology student and I find your videos very useful so thanks for posting them! I have a question though, you often say for example: 'as the compounds combine they become less bitter and more astringent'. But this doesn't make sense to me because if something is astringent it is more bitter in the mouth. What are you meaning by this?
Hi Adam Think of astringency like a drying sensation in your mouth, while bitterness is like an uncoated medicine pill. Does that make sense? Sorry for the slow reply, I'm not great at keeping up with my comments.
Hi, thank you for these lectures. Are there any books you'd recommend to learn oenology.
Hi Josh. So many of the required books from my college days are unnecessarily complicated. What are your study goals - are you a winemaker, Somm/WSET, undergrad, enthusiast etc? I may be able to recommend based on that.
HELLO I AM STUDING AN ENOLOGY HERE IN FLORENCE AND ITS REALLY FUNNY AND USEFUL HOW YOU TEACH THIS MATERIAL. GRAZIE MILLE
Learned a lot! Thank you! 🤗
Very helpful! Thank u for sharing 👍👍👍
Thank you for watching.
This is wonderful. Very comprehensive and great explanations. Thank you!
Fascinating video, thank you for sharing. I really learned a lot! Cheers, Alessandra Esteves
15:52 Consider this: midwestwinepress.com/2017/05/01/how-copper-fooled-us-all/
21:37 www.moundtop.com/pdf/Winemaking-TartrateInstability-rev2.pdf#page=9
Thank you! Times change...