Course Descriptions
VIN146-Intro to Enology 10320109 Learn the basic science and technology of winemaking . Make wine from a kit , track fermentation , make various chemical measurements and provide one bottle of finished wine for evaluation . ( Students must be 21 years of age to enroll in this course .) Course Typically Offered : Fall Spring
VIN110-Intro to Wine Microorgs 10320112 Learn about the variety of microorganisms frequently encountered in the wine-making process both beneficial and harmful including identification , physiology , morphology , and biochemistry of various wine microorganisms . Course Typically Offered : Fall Spring
VIN268-Wine / Must Analysis 10320116 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
VIN266-Sensory Evaluation 10320117 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
VIN105-Molec Prin Grape / Wine 10320121 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
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