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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

Course Rotation Schedule

  • Spring: In Person
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

Lecture2
Lab2
Other0

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

Topic Outline

  1. 1. Oak barrel
  2. a. Coopering
  3. b. Usage
  4. i. Sanitation
  5. ii. Longevity
  6. 2. Spoilage organisms
  7. a. Identification
  8. b. Volatile acidity
  9. c. Management
  10. 3. Blending
  11. a. Considerations
  12. b. Practice
  13. 4. Wine fining
  14. a. Fining agents
  15. b. Ethical considerations
  16. 5. Heat stability
  17. a. Bentonite
  18. b. Other means of heat stability
  19. 6. Cold stability
  20. a. Testing for
  21. b. Implications
  22. c. Achieving
  23. 7. Filtration
  24. a. Pad
  25. b. Membrane
  26. c. Cross-flow
  27. 8. Wine packaging technology
  28. a. Glass
  29. b. Closure
  30. c. Alternative packages
  31. 9. Bottling lines
  32. a. Sterility
  33. b. Filler
  34. c. Degassing
  35. d. Levelling
  36. e. Corking/capping
  37. f. Capsuling
  38. g. Labelling
  39. h. Automation
  40. 10. Bottling chemistry
  41. a. Free SO2
  42. b. pH
  43. c. Dissolved carbon dioxide
  44. 11. Sustainability in the winery
  45. a. Clean energy
  46. b. Water use
  47. c. Recycling
  48. d. Energy efficiency in wine production