Episode #22 – Wine Chemistry Explained with Baker Wine & Grape Lab Experts

In Episode #22 of Vino Frankel: A Taste of Sculpterra, Paul Frankel is joined by special guest co-hosts Heather Mikelonis and Amy Butler of Baker Wine & Grape Analysis for an educational deep dive into the science behind winemaking.This episode focuses on wine chemistry, lab analysis, and how measurements like pH, titratable acidity (TA), and volatile acidity (VA) directly impact stability, aroma, flavor, and aging potential. Heather and Amy share their journeys into the wine lab world while explaining how lab testing helps winemakers make better decisions from grape to bottle.Paul also shares updates from the winery, including recent bottling of the 2025 Viognier and 2023 Cabernet Franc, vineyard pruning progress, and the critical role lab testing plays during and after fermentation.The episode wraps with a tasting of both wines and a deeper appreciation for the science that ensures quality in every bottle.🍷 Wines Tasted2025 Sculpterra Viognier2023 Sculpterra Cabernet Franc#VinoFrankel #Sculpterra #PasoRoblesWine #WineChemistry #WinePodcast#Winemaking #WineEducation #CentralCoastWine #WineScience #WineLabProduced by EZF Media, LLChttps://ezfmedia.com