FER 4150 - Winery Operations and Analysis (3)

When Offered: Fall
Winery Operations & Analysis will provide the student with applied experience and skills in the production environment and laboratory following up on principles covered in FER 4140. Students will process grapes and other fruits for the production of white, rose, and red wines. Production trials will be conducting during class and for student projects relating to extraction techniques and methods, fermentation management, primary and secondary fermentations, wine aging in tank and barrels, wine stabilization, filtration, and packing. Students will step through the wine making process from raw ingredient to finished product; laboratory analyses will accompany each step of the process.
Prerequisites: BIO 3308, CHE 2210/CHE 2211 and FER 4140.

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