AG 5030: INTRODUCTION TO WINE PRODUCTION (21 HRS)
Provides an inverview of commercial wine production. Starting with an overview of wine grape production, students learn the distinction between white, rose, and red wine production, as well as the methods for making sparkling, fortified, and dessert wines. Winery operations and terminology from harvest through packaging are introduced, including the importance of sanitation as an integral part of the process.
AG 5031: SENSORY EVALUATION (28 HOURS)
Introduces sensory evaluation of wine including techniques, identification of traits, and hedonistic wine descriptors. Students are required to attend a weekend on-campus seminar. Students must be at least 21 years of age to participate in wine evaluation.
AG 5032: HARVEST WINERY EQUIPMENT (14 HOURS)
This course provides an opportunityto set up and operate equipment found ina typical regional winery, including pumps, filters, press pad and other processing equipment. Proper sanitation procedures will be included. This requires a weekend at a regional winery.
AG 5033: FERMENTATION (21 HOURS)
The focus of this course is on the harvest process and fermentation techniques. Crush pad operations, alcohol and malo-lactic fermentations, and aging regimes that include barrel, oak alternatives, and sur lies are covered.
AG 5034: WINE CHEMISTRY (28 HOURS)
Students learn the basic chemical composition of grapes, must and wine. Wine quality parameters and corrective measures are introduced. Students learn laboratory methods to measure wine quality and stability.
AG 5035: FINING, FILTRATION & BOTTLING (21 HOURS)
The course provides an in=-depth look at clarification, stabilization and packaging processes found in the winery. Topics include common fining agents, their use and applications; filtration systems and media; and packaging options, including pouches, bottles and kegs.
AG 5036: WINERY REGULATIONS (21 HOURS)
This course introduces federal and state requirements for recordkeeping and report in a commercial winery, from harvest through sales. Students learn about regulations governing wineries and retail outlets, including recordkeeping, periodic reporting of operations, excise tax filing, and labeling laws.
AG 5037: WINERY SANITATION (21 HOURS)
Provides an overview of the importance of sanitation in the winery and an introduction to basic sanitation procedures. The Standard Operating Procedures (SOP) will be introduced as the model for ensuring sanitary procedures will be followed in the winery.
AG 5038: JUICE AND WINE HANDLING EQUIPMENT (14 HOURS)
This course provides an opportunity to set up and operate equipment found in a typical regional winery, focusing on equipment used for final filtration, bottling and labeling. Proper sanitation procedures will be included.