BVG 4950 - Enology: The Making of Wine

Credits: 3

Prerequisite(s): HTE 3613, and students must be at least 21 years of age.

Description: In this course, students will study winemaking principles, including, harvest, crushing, pressing, wine microorganisms, fermentation, and operations. Topics include wine making in both traditional and nontraditional methods, cap management, yeast and malolactic inoculation, wine microbes, barrel aging, racking, filtration and bottling. Coursework integrates lecture, field visits to vineyards and wineries, and hands-on winemaking.