VIEN 4700 - Advanced Winemaking Theory and Practice II

(crosslisted) FDSC 4700

Spring. 2 credits. Letter grades only.

Prerequisite: VIEN 2204, VIEN 2205, VIEN 2400, and BIOMI 2900, or permission of instructor. Enrollment preference given to: Viticulture and Enology majors. Co-meets with FDSC 6700/VIEN 6700.

D. Bershaw.

Winemaking Theory and Practice II specifically addresses the non-fermentation aspects of wine production. This area includes fining, stabilization, adjustments, clarification, filtration, bottling, general sanitation, government regulations, oxidation, aging, contributions of oak, and production equipment and materials. Course builds on previous winemaking course material regarding wine production options for different wine styles, including chemical and sensory analysis and chemical and microbial stability.

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 labeling regulations.

Outcome 9: Investigate new wine production technologies relevant to student’s interests and transfer knowledge to peers.