FDSC 4710

Winemaking Theory and Practice II Laboratory

Course Description

Course information provided by the 2016-2017 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, focusing on aging options, stabilization, fining, and packaging. The laboratory also provides advanced training in wine chemical and sensory analysis.

Prerequisites/Corequisites Prerequisite or corequisite: VIEN 4700/FDSC 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 personal sensory 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 which satisfies TTB Certificate of Label Approval ("COLA") and local regulations.
• Determine suitable packaging materials and package finished wine products.

When Offered Spring.

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