UNIVERSITY PARK — An upcoming Penn State Extension workshop will cover the fundamentals of juice and wine laboratory analysis through a mix of lectures and hands-on laboratory sessions.

The Juice and Wine Laboratory Analysis workshop will occur May 20-21 at the Rodney A. Erickson Food Science Building on Penn State’s University Park campus.

The event is aimed at winemakers, cellar workers and winery laboratory personnel.

Through a blend of lectures and extensive hands-on practice, participants can learn techniques for evaluating juice and wine quality and gain confidence in conducting basic and intermediate analyses. These range from measuring acidity and sugars to assessing stability and wine quality parameters.

The workshop will cover:

• Basic and intermediate juice and wine analysis.

• Proper laboratory technique.

• Laboratory safety.

• Why and when to test.

• Interpreting lab results.

• Introduction to enzymatic testing and use of dissolved oxygen meters.

Penn State Extension experts will lead the laboratory and lecture sessions.

Space is limited, so registration by 11:45 p.m. May 2 is required.

The $150 registration fee includes breakfast and lunch each day and a copy of the recently published Penn State Extension product “Juice and Wine Laboratory Analysis.”

More information is available on the Penn State Extension website.