Winemaking Course Descriptions
 

Introduction to Wine Production (21 Hours)

  • 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: Spring 2023
  • Cost: $750
  • Required Textbook: Wine Science: Principles and Applications (Food Science and Technology), 5th Edition, Ronald S. Jackson (Author). ISBN# 9780128161180

Sensory Evaluation (28 Hours)

  • 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: Spring 2023
  • Cost: $750 (tuition and lab fee)
  • Required Textbook: Making Sense of Wine Tasting: Your Essential Guide to Enjoying Wine, 5th Edition, Alan Young, 2010, Board and Bench Publishing, ISBN# 9781891267031

Harvest Winery Equipment (14 Hours)

  • This course provides an opportunity to set up and operate equipment found in a typical regional winery, including pumps, filters, press pads, and other processing equipment. Proper sanitation procedures will be included. This requires a weekend at a regional winery.
  • Dates: Fall 2022
  • Cost: $750

Fermentation (21 Hours)

  • The focus of this course is on the harvest process and fermentation techniques. Crush pad operations, alcohol and malo-lactic fermentations, and aging regimens that include barrel, oak alternatives, and sur lies are covered.
  • Dates: Spring 2023
  • Cost: $750
  • Required Textbook: Wine Science: Principles and Applications (Food Science and Technology), 5th Edition, Ronald S. Jackson (Author). ISBN# 9780128161180

Wine Chemistry (28 Hours)

  • 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: Fall 2022
  • Cost: $800 (tuition + lab fee)

Fining, Filtration & Bottling (21 Hours)

  • 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 2022
  • Cost: $750

Winery Regulations (21 Hours)

  • 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: May 9–July 1, 2022
  • Cost: $750

Register for Winery Regulations

Winery Sanitation (21 Hours)

  • 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: Fall 2022
  • Cost: $750

Juice and Wine Handling Equipment (14 Hours)

  • 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: Spring 2023
  • Cost: $750
  • No textbook required