VIEN 5510 - Advanced Winemaking Theory and Practice I Laboratory

(crosslisted) FDSC 5510

Fall. 2 credits. Student option grading (no audit).

Prerequisite or corequisite: FDSC 5500/VIEN 5500. This course receives more credit than typical for the meeting pattern due to substantial academic activity outside of instructional hours and may require attendance at field/outreach events not held during course lecture time. Co-meets with FDSC 4510/VIEN 4510.

D. Bershaw.

Students will produce, monitor, and evaluate diverse wine styles from several grape varieties using different vinification techniques. The laboratory includes introductory lectures, grape handling and vinification using various equipment and production methods, and emphasizes good production practices including sanitation.

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.