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VEN283

Wine Production and Analysis

This course applies previously introduced winemaking principles to actual wine production, while providing the student with sensory and chemical analytical tools fundamental to good winemaking. Topics include fruit choices and quality assessment, crushing, fermentation monitoring and control, analysis of product and the process decisions dictated by these analyses. Upon completion, students should demonstrate familiarity with wine analysis winemaking practices.

 

Lecture Hours: 

2.00

Lab Hours: 

6.00

Clinical Hours: 

0.00

Credit Hours: 

5.00

Prerequisites: 

VEN 133