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 9–March 5, 2023 (weekly Zoom class meetings on Wednesdays, 7:00–8:00 p.m.)
Cost: $750
Required Textbook: Wine Science: Principles and Applications (Food Science and Technology), 5th Edition, Ronald S. Jackson (Author). ISBN# 9780128161180

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 9–March 5, 2023 (weekly Zoom class meetings on Tuesdays, 7:00–8:00 p.m., and required in-person seminar at Penn State Berks on February 24–26, 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

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 2023
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 regimens that include barrel, oak alternatives, and sur lies are covered.
Dates: March 20–May 10, 2023 (weekly Zoom class meetings on Tuesdays, 7:00–8:00 p.m.)
Cost: $750
Required Textbook: Wine Science: Principles and Applications (Food Science and Technology), 5th Edition, Ronald S. Jackson (Author). ISBN# 9780128161180

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 2023
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 2023
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 2023
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: Fall 2023
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 17–May 5, 2023 (choose one on-site tour: Southeastern PA Winery Tour on April 22, 2023, or Northwestern PA Winery Tour on April 29, 2023)
Cost: $750
No textbook required