VIT-210 Enology I

This course is designed to introduce second year viticulture and wine technology students to the science of winemaking. Topics covered include: microbiology of wine yeast and bacteria; and the importance of sanitation in the winery. Students will study and perform the processes of wine cellar operations from vineyard through fermentation, and the early stages of initial stabilization of young wines. Students will become familiar with various winemaking equipment including a stemmer/crusher, press, must pumps, juice and wine pumps, and other fermentation tools. Techniques and reasons for using various winemaking additives from harvest through stabilization will be explored. Work orders, common in winery environment, will be introduced, used and created by students throughout the course so the student is prepared to track information throughout harvest and winemaking.

Credits

4

Prerequisite

CHM-121 and VIT-115

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 210: Enology I

Department

Environmental Conservation and Horticulture

Course Description

This course is designed to introduce second year viticulture and wine technology students to the science of winemaking. Topics covered include: microbiology of wine yeast and bacteria; and the importance of sanitation in the winery. Students will study and perform the processes of wine cellar operations from vineyard through fermentation, and the early stages of initial stabilization of young wines. Students will become familiar with various winemaking equipment including a stemmer/crusher, press, must pumps, juice and wine pumps, and other fermentation tools. Techniques and reasons for using various winemaking additives from harvest through stabilization will be explored. Work orders, common in winery environment, will be introduced, used and created by students throughout the course so the student is prepared to track information throughout harvest and winemaking.

Credit Hours

4

Contact Hours

Lecture	2
Lab	4
Other	0

Grading Scheme

Letter

Semester(s) Course Will Be Offered

Fall

Prerequisites

CHM-121 and VIT-115

Course Learning Outcomes

1. Practice and recognize proper winery safety
2. Describe methods used to combat the production of off flavors in wines originating from harvest through initial wine stabilization
3. Manage a fermentation from vineyard through initial wine stabilization

Topic Outline

1. 1. Winery safety
2. a. Eyewash stations
3. b. Shower
4. c. Equipment
5. 2. Work orders – generation and completion
6. a. Grapes
7. b. Winemaking
8. 3. Pre-harvest monitoring of grapes
9. a. Physiological ripening
10. b. When to harvest
11. 4. Yeast
12. a. Cultured
13. b. Native
14. c. Ecology
15. 5. Bacteria
16. a. Cultured
17. b. Native
18. c. Ecology
19. 6. Malolactic fermentation
20. a. Sequential
21. b. Co-inoculation
22. c. Nutrition
23. 7. Nutrient requirements of fermentation
24. a. Nitrogen balance
25. b. Micronutrients
26. 8. Proper operation of harvest equipment
27. a. Elevator
28. b. Destemmer/crusher
29. c. Press
30. d. Must pump
31. 9. Juice
32. a. Chaptalization
33. b. Acid adjustment
34. c. Lees filtration
35. d. Flotation
36. e. Enzymes
37. f. Press dynamics
38. 10. Sulfur dioxide management
39. a. Harvest
40. b. Fermentation
41. c. Initial wine stabilization
42. 11. Oxygen management from
43. a. Harvest
44. b. Fermentation
45. c. Wine stabilization and storage
46. 12. Fermentation management
47. a. Planning
48. b. Operation
49. c. Kinetics
50. 13. Winery sanitation
51. a. Equipment
52. b. Facilities
53. 14. Sensory analysis
54. a. Types
55. b. Basic statistics
56. c. Conditions
57. 15. Fruit (other than grape) wine
58. a. Pome (cider)
59. b. Stone
60. c. Citrus