VIEN 4710 - Advanced Winemaking Theory and Practice II Laboratory

(crosslisted) FDSC 4710

Spring. 2 credits. Letter grades only (no audit).

Prerequisite or corequisite: VIEN 4700/FDSC 4700. Enrollment preference given to: Viticulture and Enology majors. Co-meets with FDSC 6710/VIEN 6710.

D. Bershaw.

In the laboratory of part II of the Winemaking Theory and Practice, students continue working with wines produced in the preceding fall term, focusing on aging options, stabilization, fining, and packaging. The laboratory also provides advanced training in wine chemical and sensory analysis. Students must develop their own winemaking finishing plan for several different young wines, and participate in self-guided wine production activities, thus previous experience in wine production is highly recommended.

Outcome 1: Develop knowledge of the chemical, microbiological, and physical nature of post fermentation wines.

Outcome 2: Identify and describe wine processing techniques used from post-fermentation through bottling.

Outcome 3: Develop and test personal sensory skills in describing the aromas and flavors of wine.

Outcome 4: Choose, make, and apply sensory descriptive standards to different wine styles or varietals.

Outcome 5: Identify and differentiate wine equipment and materials, including storage and packaging options.

Outcome 6: Appreciate the administrative and regulatory challenges related to winemaking.

Outcome 7: Access and navigate winemaking regulations, both domestic and international.

Outcome 8: Submit a wine label which satisfies TTB Certificate of Label Approval (“COLA”) and local regulations.

Outcome 9: Determine suitable packaging materials and package finished wine products.