Winemaking Course Offerings

Summer

Winery Regulations (AG 5036)

  • 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.
  • Offered summer 2026
  • Weekly Zoom class on Tuesdays from 7:00–8:00 p.m 

Fall I

Fining, Filtration & Bottling (AG 5035)

  • 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.
  • Coming fall 2026
  • Weekly Zoom class meetings will be held on Wednesdays, 7:00–8:00 p.m.

Harvest Winery Equipment (AG 5032)

  • 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.
  • Coming fall 2026
  • Choose one on-site equipment day:
    Southeastern PA Equipment on September 27, 2025
    Northwestern PA Equipment on October 4, 2025
     

Fall II

Winery Sanitation (AG 5037)

  • 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.
  • coming fall 2026
  • Weekly Zoom class on Tuesdays from 7:00–8:00 p.m

Wine Chemistry (AG 5034)

  • 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.
  • Coming fall 2026
  • Weekly Zoom class meeting on Wednesdays from 7:00–8:00 p.m
  • In person chemistry lab at Penn State Berks:
  • A $50 lab fee applies and is in addition to the course registration fee.

Wine Chemistry—LAB ONLY* (10 hours) 

  • *Does not satisfy the Winemaking Certificate requirement.
  • This one-day laboratory session introduces students to wine quality parameters and methods to measure them with basic  equipment commonly found in a winery laboratory. Emphasis is placed on proper and safe technique, and interpreting results.
  • Learning Outcomes:
    • Measure sugar content of grapes and musts using hydrometry and refractometry
    • Perform tests for pH, sulfur dioxide, alcohol and titratable and volatile acidity
    • coming spring 2027
    • In person chemistry lab at Penn State Berks (Reading, PA)
    • Registration Fee: $275 plus a $50 lab fee
       

Spring I

Introduction to Wine Production (AG 5030)

  • 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.
  • Coming spring 2027
  • Weekly Zoom class meetings will be held on Wednesdays, 7:00–8:00 p.m
  • Required Textbook: Wine Science: Principles and Applications (Food Science and Technology), 5th Edition by Ronald S. Jackson (Author). ISBN# 9780128161180

Sensory Evaluation (AG 5031)

  • 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.
  • Coming spring 2027
    An on-campus lab seminar at Penn State Berks campus (Reading, PA) is required to complete this course.
  • Weekly Zoom class meetings will be held on Tuesdays, 7:00–8:00 p.m
  • A $50 lab fee applies and is in addition to the course registration fee

Spring II

Fermentation (AG 5033)

  • 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.
  • March 16–May 6, 2026
    • Zoom class meetings will be held on Tuesdays, March 24, 31, and April 7, 14, 21, 28, 2026 from 7:00–8:00 p.m.
  • Weekly Zoom class meetings will be held on Tuesdays, 7:00–8:00 p.m
  • Required Textbook: Wine Science: Principles and Applications (Food Science and Technology), 5th Edition by Ronald S. Jackson (Author). ISBN# 9780128161180
    REGISTER ONLINE IN FERMENTATION 

Wine Juice and Handling Equipment (AG 5038)

  • 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.

  • April 20–May 10, 2026

    • Plus, choose one on-site tour:
      • April 25, 2026: Southeastern PA Winery Tour, or
      • May 2, 2026: Northwestern PA Winery Tour

    REGISTER ONLINE IN WINE JUICE AND HANDLING EQUIPMENT