VIEN 4500 - Advanced Winemaking Theory and Practice I

(crosslisted) FDSC 4500

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

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 5500/VIEN 5500. Optional winery field trips.

D. Bershaw.

Provides an in-depth study of the chemical, physical, technological, microbiological and regulatory fundamentals of winemaking. Concentration is on grape and must handling, juice adjustments and treatments, diverse production methods and wine styles, and regulatory compliance. Equipment used in grape processing and wine production is studied. Course builds on previous winemaking course material regarding grape processing and alcoholic and malolactic fermentation.

Outcome 1: Describe and differentiate traditional red, white, sparkling, and dessert winemaking methods and styles and understand the regulations which control them.

Outcome 2: Describe and distinguish the technological and equipment options for wine and grape processing.

Outcome 3: Describe the impact of winemaking methods on water and energy usage and on waste generation.

Outcome 4: Explain and describe the administrative and regulatory challenges related to winemaking.

Outcome 5: Describe, recognize, and list common causes and control measures for microbiological, chemical, and physical wine spoilages.

Outcome 6: Evaluate sanitation in the winemaking environment and relate it to impacts on wine quality.

Outcome 7: Identify and select appropriate chemical and microbial controls and limits to monitor and control the winemaking process.