Printed : 12 / 14 / 2021 Academic Year 2022-2023
Program Code 903203 Students will learn advanced wine-making skills with an opportunity for an internship at a local winery .
This program is offered at : Green Bay
First Semester
10-320-110 VIN148-Winery Sanitation 10-320-111 VIN160-Winery Equip Operation 10-320-113 VIN246-Intermed Enology-Harves 10-320-118 VIN290-Vineyard & Wine Safety 10-320-115 VIN259-Cellar Ops Technology 10-320-123 VIN202-Legal Aspects of Viney 10-320-124 VIN247-Inter Enology-Post Harv Semester Total
Total Credits
3 2 2 3 2 3 2 17.00
17.00
Individuals interested in this certi�cate must email Lynn . White @ nwtc . edu
VIN 148 WINERY SANITATION ... covers methods used for sanitizing the premises , tanks , pumps , �lters , oak barrels , and sampling equipment , including chemical agents , reagents , and thermal treatments leading to sterile bottling . Environmental issues and compliance also addressed . ( Recommendation : VIN 146 , Introduction to Enology or permission ) Course Typically Offered : Fall / Spring
VIN 160 WINERY EQUIPMENT OPERATION ... overview of winemaking including operations and equipment , barrel aging and management , membrane separation processes , workplace safety , and specialized contacting , cleaning , sanitation , process control , refrigeration , air conditioning , humidity , electrical , wastewater , solid waste handling systems . ( Recommendation : VIN 146 , Introduction to Enology or permission ) Course Typically Offered : Spring
VIN 246 INTERMEDIATE ENOLOGY-HARVEST / CRUSH ... the science and technology of winemaking intended for experienced intermediate winemaker or winery employee interested in career development , or advanced home winemaker seeking new challenges . Basic organic chemistry , microbiology , and some mathematics familiarity are recommended . ( Prerequisite : VIN 146 , Introduction to Enology or permission ) Course Typically Offered : Fall
10-320-118 VIN290-VINEYARD AND WINERY SAFETY ... an introduction to safety and procedures speci�c to enology including general history of food and beverage safety and health issues , ergonomics , OSHA safety rules and safety issues and concerns speci�c to the winery . Course Typically Offered : Fall / Spring
VIN 259 CELLAR OPERATIONS TECHNOLOGY ... get onsite experience learning techniques associated with �nished wine production . Learn wine transfer , wine �ning , cold stabilization , wine clari�cation , blending of wines , and bottling . ( Prerequisites : 10-320-109 , VIN146-Introduction to Enology ; 10-320-110 , VIN148-Winery Sanitation ; 10-320-111 , VIN160-Winery Equipment Operation ; 10-320-113 , VIN246-Intermediate Enology ; or permission ) Course Typically Offered : Fall / Spring
VIN202-LEGAL ASPECTS OF VINEYARD AND WINERY OPERATION ... this course will explain general legal concepts , outline business formation and operation concepts , discuss governmental agencies and regulation and describe legal issues and areas speci�cally related to the operation of a winery .
VIN 247 INTERMEDIATE ENOLOGY-POST HARVEST ... this course in the science and technology of winemaking is intended for the experienced intermediate winemaker , the winery employee interested in career development , or the advanced home winemaker that is seeking new challenges . This course will focus on advanced science and technology concepts of winemaking as it relates to post-harvest activities including blending corrections , aging of wine , clari�cation , �ning , wine analysis , and bottling . Basic organic chemistry , microbiology , and some mathematics familiarity are recommended . [ Prerequisites : VIN 146 ( VIN 105 and VIN 110 recommended ) Course Typically Offered : Spring
447