The non-credit Wine Making certificate provides a thorough understanding of the wine making process, grape growing, chemistry, winery equipment, mixology, and bottling, packaging and labeling of a final wine product.
Course materials are delivered via three formats:
- Video courses which students can watch at self-determined times
- Instructor led weekly Zoom discussions
- On-site winery visit: mandatory class meeting on a Saturday or full weekend at participating wineries (students must be 21 year of age to participate in the Wine Sensory tasking weekend)
Courses are formatted in a seven-week curriculum; courses range from 14 to 28 hours in length. Motivated students could complete the certificate requirements in one year, or the courses can be taken a la carte, as desired.
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Spring I |
Summer |
Fall I |
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Introduction to Wine Production |
Winery Regulations |
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Sensory Evaluation |
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Spring II |
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Fall II |
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Wine Juice & Handling Equipment |
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Fermentation |
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Career Potential
Pennsylvania currently has 250 wineries across the state and increasing all the time. Our varied soils and climates produce a wonderful variety of grapes resulting in great regional wine specialties. While students will not be making wine in this program, they will benefit from gaining a better understanding of the winemaking process. This program is ideal for those already producing wine as a hobbyist and wanting to take their abilities to the next level, or for individuals working in the wine industry wanting to refine their skills and deepen their knowledge.
Meet the Instructor
Bob Green, a resident of northwest Pennsylvania, has over 30 years of experience in the wine industry where he contributes as a winemaker, an educator, and industry consultant. He is the Executive Winemaker for Presque Isle Wine Cellars and works as a consultant to many northeastern United States wineries. Bob is a long-time instructor in the Culinary and Wine Institute at Mercyhurst University and in the Viticulture and Enology program at Harrisburg Area Community College. Bob serves as the lead instructor in Penn State’s Winemaking Certificate program.
Tuition Cost
Course Fee: The cost of each course is $750. The Wine Sensory Evaluation and Wine Chemistry courses will be assessed an additional $50 lab fee. Weekend activities, including any necessary travel/accommodations, are at the student’s expense.
Discounts: A discount will be extended to multiple registrations generated from the same household or company. Additionally, students intending to complete the 9 courses required to earn the certificate will receive a 10% discount on tuition to be applied on the 9th course; instead of paying $750, you will be charged $75. Please contact the Continuing Education Office at 610-396-6220 to register with one of these qualifying discounts.
Course Offering
Summer
Winery Regulations (AG 5036)
Dates: May 8 - June 28, 2023
Weekly Zoom class meetings will be held on Tuesdays, 7-8 pm
Registration Fee: $750
Registration is now closed
Fall I
Fining, Filtration & Bottling (AG 5035)
Dates: August 21 - October 11, 2023
Weekly Zoom class meetings will be held on Wednesdays, 7-8pm
Registration Fee: $750
REGISTER ONLINE
Harvest Winery Equipment (AG 5032)
Dates: September 18 - October 2, 2023, and choose one on-site equipment day
September 23, 2023 - Southeastern PA
September 30, 2023 - Northeastern PA
Registration Fee: $750
REGISTER ONLINE
Fall II
Wine Chemistry (AG 5034)
Dates: October 23 - December 13, 2023, and in-person laboratory weekend at
Penn State Berks campus: December 1 (7-9pm), December 2 (9am-5pm),
and December 3 (9am-noon)
Weekly Zoom class meetings will be held on Wednesday, 7-8 pm
Registration Fee: $800 (tuition + lab fee)
REGISTER ONLINE
Wine Sanitation (AG 5037)
Dates: October 23 - December 13, 2023
Weekly Zoom class meetings will be held on Tuesdays, 7-8 pm
Registration Fee: $750
REGISTER ONLINE
Spring I
Introduction to Wine Production (AG 5030)
Dates: Coming in January 2024!
Weekly Zoom class meetings will be held on Wednesdays, 7-8 pm
Registration Fee: $750
Required Textbook: Wine Science: Principles and Applications (Food Science and Technology), 5th Edition by Ronald S. Jackson (Author). ISBN# 9780128161180
Sensory Evaluation (AG 5031)
Dates: Coming in January 2024!
Weekly Zoom class meetings will be held on Tuesdays, 7-8 pm
Required in-person seminar at Penn State Berks (Reading, PA).
Registration Fee: $800 (tuition + lab fee)
Required Textbook: Making Sense of Wine Tasting: Your Essential Guide to Enjoying Wine, 5th Ed., Alan Young, 2010, Board and Bench Publishing, ISBN# 9781891267031
Spring II
Fermentation (AG 5033)
Dates: Coming in March 2024!
Weekly Zoom class meetings will be held on Tuesdays, 7-8 pm
Registration Fee: $750
Required Textbook: Wine Science: Principles and Applications (Food Science and Technology), 5th Edition by Ronald S. Jackson (Author). ISBN# 9780128161180
REGISTER ONLINE
Wine Juice and Handling Equipment (AG 5038)
Dates: Coming in March 2024!
Plus choose one on-site tour:
Southeastern PA Winery Tour
Northwestern PA Winery Tour
Registration Fee: $750
Required Textbook: No textbook required.
