Winemaking Course Offerings

All class times are listed in Eastern Time.

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 2027
  • 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.
  • Dates: August 24–October 16, 2026

  • Zoom class meetings will be held on Wednesdays from 7:00–8:00 p.m. on Sept. 2, 9, 16, 23, 30, Oct. 7

    Register for Fining, Filtration & Bottling

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.
  • Dates: September 21–October 11, 2026
  • Choose one on-site equipment day:
    Southeastern PA Equipment—September 26, 2026
    Northwestern PA Equipment—October 3, 2026
    Register for Harvest Winery Equipment

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.
  • Dates: October 26–December 20, 2026
  • Zoom class meetings on Tuesdays from 7:00–8:00 p.m. on Nov. 3, 10, 17, 24, Dec. 1, 8
    Register for Winery Sanitation

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.
  • Dates: October 26–December 20, 2026
  • Weekly Zoom class meeting on Wednesdays from 7:00–8:00 p.m. on Nov. 4, 18, Dec. 2, 9
  • In-person chemistry lab at Penn State Berks:
    • Friday, December 11, 2026, from 7:00–9:00 p.m.
    • Saturday, December 12, 2026, from 9:00 a.m.–5:00 p.m.
    • Sunday, December 13, 2026, from 9:00 a.m.–12:00 p.m. (noon)
  • A $50 lab fee applies and is in addition to the course registration fee
    Register for Wine Chemistry

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 from 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 from 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.
  • Spring 2027
  • Weekly Zoom class meetings will be held on Tuesdays from 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

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.
  • Spring 2027
  • Plus, choose one on-site tour:
    • Southeastern PA Winery Tour, or
    • Northwestern PA Winery Tour