VIT-215 Enology II

This course is designed as a continuation of the study of the science of winemaking with more focus on wine stabilization, storage, waste water management and energy considerations when making wine. Topics covered include winery water and energy use, chemical and biological stability of bulk wine storage, wine preparation for packaging, and blending considerations. Students will study heat and cold stability of wines, filtration, barrel management, packaging wine, wine closures and become familiar with common analytical techniques used to stabilize wines.

Credits

3

Prerequisite

VIT-210

Department

• Environmental Conservation and Horticulture

Semesters Course Will Be Offered

• Spring

For more detailed course information view the Course Outline

VIT 215: Enology II

Department

Environmental Conservation and Horticulture

Course Description

This course is designed as a continuation of the study of the science of winemaking with more focus on wine stabilization, storage, waste water management and energy considerations when making wine. Topics covered include winery water and energy use, chemical and biological stability of bulk wine storage, wine preparation for packaging, and blending considerations. Students will study heat and cold stability of wines, filtration, barrel management, packaging wine, wine closures and become familiar with common analytical techniques used to stabilize wines.

Credit Hours

3

Contact Hours

Lecture	2
Lab	2
Other	0

Grading Scheme

Letter

Semester(s) Course Will Be Offered

Spring

Prerequisites

VIT-210

Course Learning Outcomes

1. Describe methods used to combat the production of off flavors in wines originating from initial wine stabilization through packaging and storage
2. Manage a wine from initial stabilization through packaging
3. Explain effects of packaging decisions on wine