Upon completion of this course, students will be able to:
1. Process grapes to produce red and white table wine, from grape to bottle.
2. Utilize basic principles of chemistry and microbiology as they apply to winemaking.
3. Taste and evaluate wines to determine quality.
4. Produce a professional quality wine in an artisan winemaking setting.
I. Introduction to Winemaking and Grape Growing
A. Basics of what wine is and how it is made
B. Basic viticulture (grape growing)
C. Processing wines at home.
II. White Wine Harvesting, Crush, and Fermentation
A. How to process white grapes into juice
B. How to ferment the juice into wine
III. Red Wine Harvesting, Crush, and Fermentation
A. How to process red grapes into must and how to ferment it into wine
B. Basics of alcoholic and malolactic fermentation
IV. Tasting & Sensory Evaluation
A. Tasting techniques
B. Evaluating wines
V. Wine Chemistry, Sulfur Dioxide and Wine Additives
A. Fundamentals of wine chemistry
B. Use of sulfur dioxide and other wine additives
VI. Wine Processing and Cellar Procedures
A. Winery procedures in processing and stabilizing wine
B. Fining agents
VII. Winery Sanitation and Barrel Aging
A. Procedures in wine cellar sanitation
B. Using wood to age wine
VIII. Wine Defects
A. The most common defects that can affect wine
B. How to prevent and correct wine defects
IX. Finishing and Bottling Wine
A. How to finish a wine and prepare it for bottling
B. Bottling operations
X. Dessert Wines
A. How port is made
B. How other dessert wines are made
Instructor prepared materials