VIEN 6700

VIEN 6700

Course information provided by the Courses of Study 2023-2024.

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. Course builds on previous winemaking course material regarding wine production options for different wine styles, including chemical and sensory analysis and chemical and microbial stability.

When Offered Spring.

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

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 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 labeling regulations.
  • Investigate new wine production technologies relevant to student's interests and transfer knowledge to peers.

View Enrollment Information

Syllabi: none
  •   Regular Academic Session.  Combined with: FDSC 4700FDSC 6700VIEN 4700

  • 2 Credits Graded

  •  2294 VIEN 6700   LEC 001

  • Instruction Mode: In Person