Academic year: 2024-2025
Winemaking- Certificate
Program Code: 903202
Learn beginning winemaking skills for yourself or to become a winery employee.
Delivery
Online: Some courses are held in the early evening at specific times each week.
Explore Locations
This program is offered at:
Curriculum
Students following the study plan below will complete the certificate in the number of semesters shown.
10320109- VIN146-Intro to Enology 3 10320112- VIN110-Intro to Wine Microorgs 3 10320116- VIN268-Wine / Must Analysis 3 10320117- VIN266-Sensory Evaluation 3 10320121- VIN105-Molec Prin Grape / Wine 4
Total Credits 16
Green Bay
Program Costs & Financial Aid
Tuition: $ 4,040, Books: $ 0, Supplies: $ 0 Total Approximate Costs $ 4,040 See costs of tuition, books, and supplies.
Contact an NWTC admissions advisor to find the best way to pay for this program.
Estimates based on in-state residency. Please visit the following URL to learn more about tutition and fees for this program. https:// www. nwtc. edu / admissions-and-aid / paying-for-college / tuition-and-fees? ProgramCode = 903202
Winemaking- Certificate- Northeast Wisconsin Technical College
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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