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.

Spring I

Summer

Fall I

Introduction to Wine Production

Winery Regulations

Fining, Filtration & Bottling

Sensory Evaluation

 

Harvest Winery Equipment

 

 

 

Spring II

 

Fall II

Wine Juice & Handling Equipment

 

Wine Chemistry

Fermentation

 

Wine Sanitation

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

Fall II

Wine Chemistry (AG 5034)

  • October 23 - December 13, 2023, and
  • Required, 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

Wine Sanitation (AG 5037)

  • October 23 - December 13, 2023
  • Weekly Zoom class meetings will be held on Tuesdays, 7-8 pm

Registration Fee: $750
REGISTER

Spring I

Introduction to Wine Production (AG 5030)

  • January 8 - March 3, 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
REGISTER

Sensory Evaluation (AG 5031)

  • January 8 - March 3, 2024, and 
  • Friday-Sunday, February 23, 24 & 25, 2024: Required, in-person seminar at Penn State Berks (Reading, PA), and
  • Tuesdays, January 16, 30 and February 13, 2024, Zoom class meetings from 7-8 pm

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
REGISTER

Spring II

Fermentation (AG 5033)

  • March 18 - May 8, 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

Wine Juice and Handling Equipment (AG 5038)

  • April 15 - May 5, 2024, and choose one on-site tour:
  • April 20, 2024 - Southeastern PA Winery Tour, or
  • April 27, 2024 - Northwestern PA Winery Tour  

Registration Fee: $750
Required Textbook: No textbook required.
REGISTER

Summer

Winery Regulations (AG 5036)

  • Coming Summer 2024
  • Weekly Zoom class meetings will be held on Tuesdays, 7-8 pm

Registration Fee: $750

Fall I

Fining, Filtration & Bottling (AG 5035)

  • Coming in Fall 2024
  • Weekly Zoom class meetings will be held on Wednesdays, 7-8pm

Registration Fee: $750

Harvest Winery Equipment (AG 5032)

  • Coming in Fall 2024, and choose one on-site equipment day
  • - Southeastern PA
  • - Northeastern PA

Registration Fee: $750