FDSC 6700

Winemaking Theory and Practice II

Course Description

Course information provided by the 2021-2022 Catalog.

Winemaking Theory and Practice II specifically addresses the non-fermentation aspects of wine production. This area includes fining, stabilization, adjustments, clarification, filtration, bottling, general sanitation, government regulations, oxidation, aging, contributions of oak, and production equipment and materials.

Prerequisites/Corequisites Prerequisite: VIEN 2204, VIEN 2205, VIEN 2400, and BIOMI 2900, or permission of instructor.

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 labeling regulations.
• Investigate new wine production technologies relevant to student's interests and transfer knowledge to peers.

When Offered Spring.

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