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: January 6–February 24, 2025
  • Cost: $750
  • Required Textbook: Wine Science: Principles and Applications (Food Science and Technology), 5th Edition, Ronald S. Jackson (Author). ISBN# 9780128161180Register for introduction to wine production

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: January 6–February 24, 2025, and an on-campus lab seminar will be held February 21 (7:00–9:00 p.m.), 22 (9:00 a.m.–5:00 p.m.), and 23 (9:00 a.m.–noon), 2025, at Penn State Berks campus (Reading, PA). In-person attendance is required to complete this course. 
  • 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

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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 2025 
    • Southeastern PA
    • Northeastern PA
  • 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: March 17–May 2, 2025
  • Cost: $750
  • Required Textbook: Wine Science: Principles and Applications (Food Science and Technology), 5th Edition, Ronald S. Jackson (Author). ISBN# 9780128161180

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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 2025
    • Weekly Zoom class meeting on Wednesdays from 7:00–8:00 p.m.
    • In-person chemistry lab at Penn State Berks
  • 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 2025
    • Weekly Zoom class meetings will be held on Wednesdays, 7:00–8:00 p.m. on Sept. 4, 11, 18, and Oct. 2, 9.
  • 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: Summer 2025
  • Cost: $750

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 2025
    • Weekly Zoom class meetings on Tuesdays from 7:00–8:00 p.m.
  • 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: April 21–May 11, 2025, and choose one on-site tour:
    • April 26, 2025 - Southeastern PA Winery Tour, or
    • May 3, 2025 - Northwestern PA Winery Tour
  • Cost: $750
  • No textbook required

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