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VIT-205 Fall Wine Technology Practicum

This course facilitates a field experience for second year viticulture and wine technology students to develop relevant skills in current practices for harvesting and processing grapes into wine at a commercial vineyard and/or winery. Students gain hands on experience in fermentation management as well as winery safety, equipment and sanitation. Requirements include 75 hours of work at an approved winery, attending 20 hours of workshops dealing with seasonal winery operations, and participating in 15 hours of classroom discussion about their own and other students’ work experiences. Students will maintain journals on their internships, and keep track of their hours of different activities.

Credits

4

Corequisite

VIT-210

Department

  • Environmental Conservation and Horticulture

Semesters Course Will Be Offered

  • Fall

Course Rotation Schedule

  • Fall: In Person, Online
For more detailed course information view the Course Outline

VIT 205: Fall Wine Technology Practicum

Department

Environmental Conservation and Horticulture

Course Description

This course facilitates a field experience for second year viticulture and wine technology students to develop relevant skills in current practices for harvesting and processing grapes into wine at a commercial vineyard and/or winery. Students gain hands on experience in fermentation management as well as winery safety, equipment and sanitation. Requirements include 75 hours of work at an approved winery, attending 20 hours of workshops dealing with seasonal winery operations, and participating in 15 hours of classroom discussion about their own and other students’ work experiences. Students will maintain journals on their internships, and keep track of their hours of different activities.

Credit Hours

4

Contact Hours

Lecture2.33
Lab1.67
Other75

Grading Scheme

Satisfactory or Unsatisfactory

Semester(s) Course Will Be Offered

Fall

Corequisites

VIT-210

Course Learning Outcomes

  1. Explain operations they perform at a commercial winery during harvest activities
  2. Interpret professional ethics and values during their internship while critically evaluating their experience
  3. Demonstrate proficiency in necessary workplace skills

Topic Outline

  1. 1. Safety
  2. a. Winery forklift
  3. 2. Harvesting of grapes
  4. a. Handpicking
  5. b. Mechanical
  6. 3. Inoculation
  7. a. Nutrition
  8. 4. Press-pad operations
  9. a. De-stemming
  10. b. Crushing
  11. c. Pressing
  12. 5. Dynamic operations
  13. a. Pumping
  14. b. Gravity
  15. 6. Static operations
  16. a. Cold soak
  17. b. Storage
  18. 7. Red fermentation management
  19. a. Extraction
  20. b. Nutrition
  21. 8. White fermentation management
  22. a. Extraction
  23. b. Nutrition
  24. 9. Winery equipment
  25. a. Maintenance
  26. b. Cleanliness
  27. c. Safety
  28. 10. Wine stabilization at the end of fermentation
  29. a. SO2
  30. b. Racking