VIEN 4710

Last Updated

  • Schedule of Classes - June 22, 2015 4:42PM EDT
  • Course Catalog - June 11, 2015 6:21PM EDT

VIEN 4710
Winemaking Theory and Practice II Laboratory

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

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.

When Offered Spring.

Permission Note Enrollment preference given to: Viticulture and Enology majors.
Prerequisites/Corequisites Prerequisite or corequisite: FDSC 4700/VIEN 4700.

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.

View Enrollment Information

Syllabi: none

  •   Regular Academic Session.  Combined with: FDSC 4710

  • 1 Credit Graded

  •  3705 VIEN 4710   LAB 401

  • Prerequisite: FDSC 2204, FDSC 2205, FDSC 2400, and BIOMI 2900 or permission of instructor.

    Department Consent Required (Add)