VIEN 4710

Winemaking Theory and Practice II Laboratory

Course Description

Course information provided by the 2014-2015 Catalog.

In the laboratory of part II of the Winemaking Theory and Practice courses, students continue working with wines produced in the preceding fall term, considering aging options and enzyme treatments, as well as fining and stabilizations. The laboratory also provides advanced training in chemical and sensorial wine analysis.

Prerequisites/Corequisites Prerequisite or corequisite: FDSC 4700/VIEN 4700.

Permission Note Enrollment preference given to: Viticulture and Enology majors.

Outcomes

• Develop knowledge of the chemical, microbiological, and physical nature of post fermentation wines.
• Identify and describe wine processing techniques used from post-fermentation through bottling.
• Develop and test their personal skills in describing the aromas and flavors of wine.
• Choose, make, and apply sensory descriptive standards to different wine styles or varietals.
• : Identify and differentiate wine equipment and materials, including storage and packaging options.
• Appreciate the administrative and regulatory challenges related to winemaking.
• Access and navigate winemaking regulations, both domestic and international.
• Submit a wine label through the TTB Certificate of Label Approval ("COLA") online system.
• Submit a wine label through the TTB Certificate of Label Approval ("COLA") online system.

When Offered Spring.

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