| |
| Select Term |
| |
|
|
| |
|
| WINE 3 |
| Introduction to Enology |
| Description: | An introduction to the process and science of winemaking. Includes basic viticulture, harvest decisions, crushing, fermentation, pressing, basic wine chemistry, aging and processing, bottling, wine additives, sensory evaluation, use of oak, wine defects, winery equipment, filtration and preparation for bottling. Covers red, white and sparkling wines. Transfers to CSU only |
| Prerequisites: | Minimum Age 18 or older |
| Recommended Preparation: | Eligibility for ENGL 1A or equivalent |
| Limits on Enrollment: | Must be age 18 or older |
| Transferability: | CSU; UC |
| Repeatability: | Two Repeats if Grade was D, F, NC, or NP |
| Fee: | $25.00 |
| Grading Type: | Grade or P/NP |
| Sections listed are for |
|
|
|
|
