Printed : 12 / 14 / 2021 Academic Year 2022-2023
Program Code 903202
Learn beginning winemaking skills for yourself or to become a winery employee . First Semester
10-320-109 VIN146-Intro to Enology 10-320-112 VIN110-Intro to Wine Microorgs 10-320-116 VIN268-Wine / Must Analysis 10-320-117 VIN266-Sensory Evaluation 10-320-121 VIN105-Molec Prin Grape / Wine Semester Total
3 3 3 3 4
16.00
This program is offered at : Green Bay
Total Credits 16.00
Individuals interested in this certi�cate must email Lynn . White @ nwtc . edu
VIN 146 INTRODUCTION TO ENOLOGY ... learn the basic science and technology of winemaking . Make wine from a kit , track fermentation , make various chemical measurements and provide one bottle of �nished wine for evaluation . ( Students must be 21 years of age to enroll in this course .) Course Typically Offered : Fall / Spring
VIN 110 INTRO TO WINE MICROORGANISMS ... learn about the variety of microorganisms frequently encountered in the wine-making process both bene�cial and harmful including identi�cation , physiology , morphology , and biochemistry of various wine microorganisms . Course Typically Offered : Fall / Spring
VIN 268 WINE AND MUST ANALYSIS ... analysis regarding grape juice and wine are chosen for laboratory exercises and demonstrate various chemical , physical , and biochemical methods . Students will participate in workshops and hands-on experiences at participating wineries . ( Prerequisites : VIN146 , Intro to Enology ; CHM105 , or permission .) Course Typically Offered : Fall / Spring
VIN 266 SENSORY EVALUATION ... develop an understanding of the principles of sensory evaluation used in commercial wine making . Students will utilize sensory kits and workshops to further sensory evaluation skills and techniques . Students must be 21 years of age to enroll in this course . ( Prerequisite : VIN 146 , Introduction to Enology or permission ) Course Typically Offered : Fall / Spring
VIN 105 MOLECULAR PRINCIPLES IN GRAPE & WINE ... emphasis on chemical fundamentals of winemaking . This course includes organic , biochemistry , and applications with a focus on the grape and wine industry . Course Typically Offered : Fall / Spring
446