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
470