FER 4140 - Principles of Wine Production (3)

When Offered: Spring
Principles of Wine Production will acquaint students with wine-grape production and cover the processing of grapes from the vine to the bottle. This course will provide an overview of the winemaking processes and the scientific principles associated with each step including microbiology, biochemistry, chemistry, and standard equipment and instrumentation used in the process. Fundamental aspects of berry composition, fermentation kinetics, extraction methods, stabilization, aging, sanitation, and packaging will be covered in depth.
Prerequisites: CHE 1102 with a minimum grade of “C-” (1.7), both CHE 2101 and CHE 2102 or both CHE 2202 and CHE 2204, or permission of instructor.