Winemaking Certificate Program Course Numbers & Descriptions

Winemaking Course Descriptions

Provides an overview of commercial wine production. Starting with an overview of wine grape production, students learn the distinction between white, rosé, and red wine production, as well as the methods for making sparkling, fortified, and dessert wines. Winery operations and terminology from harvest through packaging are introduced, including the importance of sanitation as an integral part of the process.
Dates: January 11–March 15, 2021 + Wednesday Zoom Discussions (7:00–8:00 p.m.)
Cost: $750

Introduces sensory evaluation of wine including techniques, identification of traits, and hedonistic wine descriptors. Students are required to attend a weekend on-campus seminar. Students must be at least 21 years of age to participate in wine evaluation.
Dates: January 11–March 26, 2021 + Tuesday Zoom Discussions (7:00–8:00 p.m.)
Weekend seminar at Penn State Berks on February 19 (7:00–9:00 p.m.), February 20 (9:00 a.m.–5:00 p.m.), and February 21 (9:00 a.m.–noon)
Cost: $800

This course provides an opportunity to set up and operate equipment found in a typical regional winery, including pumps, filters, press pad and other processing equipment. Proper sanitation procedures will be included. This requires a weekend at a regional winery.
Dates: Fall offering
Weekend Equipment Seminar on September 26 for SE PA & October 3 for NW PA
Cost: $750

The focus of this course is on the harvest process and fermentation techniques. Crush pad operations, alcohol and malo-lactic fermentations, and aging regimes that include barrel, oak alternatives, and sur lies are covered.
Dates: March 8–April 30, 2021 + Tuesday Zoom Discussions (7:00–8:00 p.m.)
Cost: $750

Students learn the basic chemical composition of grapes, must, and wine. Wine quality parameters and corrective measures are introduced. Students learn laboratory methods to measure wine quality and stability.
Dates: October 26–December 11, 2020 + Wednesday Zoom Discussions (7:00–8:00 p.m.)
Weekend seminar at Penn State Berks on November 20 (7:00–9:00 p.m.), November 21 (9:00 a.m.–5:00 p.m.), and November 22 (9:00 a.m.–noon)
Cost: $800 (tuition + lab fee)

The course provides an in-depth look at clarification, stabilization, and packaging processes found in the winery. Topics include common fining agents, their use, and applications; filtration systems and media; and packaging options, including pouches, bottles, and kegs.
Dates: Fall offering
Cost: $750

This course introduces federal and state requirements for record-keeping and reporting in a commercial winery, from harvest through sales. Students learn about regulations governing wineries and retail outlets, including record-keeping, periodic reporting of operations, excise tax filing, and labeling laws.
Dates: Summer offering
Cost: $750

Provides an overview of the importance of sanitation in the winery and an introduction to basic sanitation procedures. The Standard Operating Procedures (SOP) will be introduced as the model for ensuring that sanitary procedures will be followed in the winery.
Dates: October 26–December 11, 2020 + Monday Zoom Discussions (7:00–8:00 p.m.)
Cost: $750

This course provides an opportunity to set up and operate equipment found in a typical regional winery, focusing on equipment used for final filtration, bottling, and labeling. Proper sanitation procedures will be included.
Dates: April 12–April 30, 2021 + attendance at either
Southeastern PA Winery Tour on 4/17/21 or Northwestern PA Winery Tour on 4/24/21
Cost: $750