Course Descriptions
VIN148-Winery Sanitation 10320110 Covers methods used for sanitizing the premises , tanks , pumps , filters , 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
VIN160-Winery Equip Operation 10320111 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
VIN246-Intermed Enology-Harves 10320113 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
VIN290-Vineyard & Wine Safety 10320118 An introduction to safety and procedures specific to enology including general history of food and beverage safety and health issues , ergonomics , OSHA safety rules and safety issues and concerns specific to the winery . Course Typically Offered : Fall Spring
VIN259-Cellar Ops Technology 10320115 Get onsite experience learning techniques associated with finished wine production . Learn wine transfer , wine fining , cold stabilization , wine clarification , 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 Viney 10320123 This course will explain general legal concepts , outline business formation and operation concepts , discuss governmental agencies and regulation and describe legal issues and areas specifically related to the operation of a winery . Course Typically Offered :
VIN247-Inter Enology-Post Harv 10320124 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 , clarification , fining , 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
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