VIEN 4340

VIEN 4340

Course information provided by the Courses of Study 2019-2020.

Cider is a fermented beverage made from apples. Students in this course are immersed in cider production and analysis practices through activities in the teaching winery and by visiting commercial cideries. Readings and discussions support the hands-on learning focus in this laboratory course. Significant winery time between weekly class sessions is required.

When Offered Spring (weeks 1-7).

Prerequisites/Corequisites Prerequisite: VIEN 2205 or VIEN 5205 or permission of instructor.

  • Demonstrate effective analytical techniques, sanitation practices and safe use of cider making equipment.
  • Explain the expected results from different cider production methods and relate to their cider making project.
  • Produce ciders from whole apples to finished products.
  • Design and complete a sensory difference test.
  • Demonstrate written and verbal communication and critical evaluation of literature skills as they complete reports during production and final presentations of cider projects.

View Enrollment Information

  •   Seven Week - First.  Choose one lecture and one laboratory. Combined with: FDSC 4340

  • 1.5 Credits Graded

  • 14581 VIEN 4340   LEC 001

  • Prerequisites: VIEN 2205/5205 or winery/cidery experience with permission of instructor

  • 14582 VIEN 4340   LAB 401