Printed : 12 / 14 / 2021 Academic Year 2022-2023
Program Code 103202
Careers in the wine industry exist right here in Northeast Wisconsin . As a graduate of the Winemaking program , you ' re prepared for a career as a winemaker , winemaking assistant , cellar worker , or tasting room host . You ' re skilled in fermentation , clari�cation , and aging of juice and wine ; lab methodologies ; sanitization ; quality control ; winery equipment operation ; grape maturity testing ; and wine and must analysis . The Winemaking program offers students an internship at a local winery , providing an intense level of practical and realistic winery experiences .
Curriculum : Students following the study plan below will complete the Winemaking ( Enology ) associate degree in the number of semesters shown .
First Semester
10-320-109 VIN146-Intro to Enology 10-320-121 VIN105-Molec Prin Grape / Wine 10-320-112 VIN110-Intro to Wine Microorgs 10-801-136 English Composition 1 10-102-158 Business Principles Semester Total
3 4 3 3 3
16.00
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Second Semester |
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This program is offered at :
Green Bay
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All credits from the following certi�cate ( s ) apply toward this associate degree :
Winemaking , 903202
Winemaking Advanced , 903203
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10-320-110 VIN148-Winery Sanitation 10-320-111 VIN160-Winery Equip Operation 10-320-118 VIN290-Vineyard & Wine Safety 10-145-189 Writing a Business Plan-Sm Bus 10-320-126 VIN117-Cold Climate Viti & Eno 10-804-113 College Technical Math 1A Semester Total |
3 2 3 3 1 3
15.00
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Third Semester |
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Individuals interested in this program must email Lynn . White @ nwtc . edu
Fruit Wine Production , VIN147 Marketing for the Small Winery , VIN270 Winery Tasting Room Management , VIN272 Intro to Viticulture and Vineyard Establishment , VIN111 Wines of the World , VIN174 Legal Aspects of Vineyard & Winery Operation , VIN202
10-320-116 VIN268-Wine / Must Analysis 10-320-113 VIN246-Intermed Enology-Harves 10-320-114 VIN257-Fall Wine Prod Intern 10-809-198 Intro to Psychology 10-801-196 Oral / Interpersonal Comm Elective Elective Semester Total
Fourth Semester
10-320-115 VIN259-Cellar Ops Technology 10-320-117 VIN266-Sensory Evaluation 10-809-172 Intro to Diversity Studies 10-809-195 Economics 10-320-124 VIN247-Inter Enology-Post Harv 10-806-112 Principles of Sustainability Semester Total
Total Credits
3 2 3 3 3 3
17.00
2 3 3 3 2 3 16.00
64.00
Examine grape samples to ascertain sweetness and acidity of crop , and determine harvest time based off of this information . Select yeasts for fermentation and barrels for aging . Communicate with vineyard manager regarding crop load , harvest time , and other issues related to crop quality . Correct sugar and acid levels of must and wine if necessary .
Oversee primary fermentation by punching down the grape skin cap , regulating fermentation temperature and the amount of time the skins are in contact with the must , and initiating malolactic fermentation .
Supervise workers in crushing and pressing processes , or perform those duties themselves .
Supervise cellar operations during secondary fermentation with tasks such as aging , topping off barrels , and clearing wine of fermentation residue .
Direct and coordinate blending and bottling of wine , or perform those duties themselves .
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