FDSC 4700

Winemaking Theory and Practice II

Course Description

Course information provided by the Courses of Study 2014-2015.

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.

When Offered Spring.

Permission Note Enrollment preference given to: Viticulture and Enology majors.
Prerequisites/Corequisites Prerequisite: FDSC 2204, FDSC 2205, FDSC 2400, and BIOMI 2900 or permission of instructor.

• 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.
• Investigate new technologies relevant to student's interests and transfer knowledge to peers.

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