Course Descriptions
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Wine Chemistry
Dr. James Harbertson
This course is designed as introduction to the chemical components that comprise red and white wines, their relevance to winemaking and how to quantify them. Chemical components that are relevant to monitoring fermentation and wine stability will be covered as well as those that have relevance to sensory properties. You will need a basic chemistry background and have reviewed it within the last year. (Wine Chem Camp required for certificate)
Wine Production
Dr. James Harbertson
This course covers the entirety of still wine production from harvest decisions to the choice of enclosure at bottling. The differences between red and white winemaking will be discussed, and various techniques utilized in the industry will be outlined. Highlights include: must additions, primary and secondary fermentation, aging, clarification and bottling. Some basic use of winery equipment will be introduced. (Wine Production Camp required for certificate)
Wine Microbiology
This course will cover theory and practical information related to the microbiology associated with fermentations and vinification is emphasized. Issues including microbial spoilage as well as rapid identification of microorganisms in a winery will be discussed including a day-long practicum using phase contract microscopes.
Introduction to Winery Equipment
A general focus for small to midsize winery equipment needs and safety which will include:
- Equipment safety
- Winery infrastructure
- Sanitation
- Grape must, and liquid transfer
- Crushing and pressing
- Refrigeration
- Filtering
- Packaging
- Wine correction
Viticulture-Enology Interface
This course will emphasize the basics of viticultural production that could affect berry development. It is important to constantly communicate with growers in order to assure that grape quality standards are being met - and this course will provide the vocabulary and understanding of viticultural practices.
Sensory Analysis of Wines
The objective of the sensory evaluation portion of the sensory evaluation class is to educate students about the principles of sensory evaluation and sensory evaluation methods, as well as develop the students’ palate and wine tasting skills. Specifically, the student will learn about:
- Foundations of sensory science
- Sensory evaluation methods (the focus will be on the methods and not the statistical analyses)
- Application of sensory evaluation testing and consumer testing principles
- Palate training