VIEN 6710

VIEN 6710

Course information provided by the Courses of Study 2022-2023.

In the laboratory of part II of the Winemaking Theory and Practice, students continue working with wines produced in the preceding fall term, focusing on aging options, stabilization, fining, and packaging. The laboratory also provides advanced training in wine chemical and sensory analysis. Students must develop their own winemaking finishing plan for several different young wines, and participate in self-guided wine production activities, thus previous experience in wine production is highly recommended.

When Offered Spring.

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

  • 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 regulations.
  • Determine suitable packaging materials and package finished wine products.

View Enrollment Information

  •   Regular Academic Session.  Combined with: FDSC 4710FDSC 6710VIEN 4710

  • 2 Credits Graded

  •  2535 VIEN 6710   LAB 401

  • Instruction Mode: In Person