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VIT-216 Abridged Enology II

This course meets with VIT 215 Enology II. The course is designed for students in the enology track of the viticulture and wine technology program planning to transfer to a four year institution. Topics covered include filtration, packaging wine, and wine closures.

Credits

1

Prerequisite

VIT-210

Department

  • Environmental Conservation and Horticulture
For more detailed course information view the Course Outline

VIT 216: Abridged Enology II

Department

Environmental Conservation and Horticulture

Course Description

This course meets with VIT 215 Enology II. The course is designed for students in the enology track of the viticulture and wine technology program planning to transfer to a four year institution. Topics covered include filtration, packaging wine, and wine closures.

Credit Hours

1

Contact Hours

Lecture0.5
Lab0.75
Other0

Grading Scheme

Letter

Prerequisites

VIT-210

Course Learning Outcomes

  1. Manage a wine from initial stabilization through packaging.
  2. Explain effects of packaging decisions on wine.

Topic Outline

  1. 1. Filtration
  2. a. Pad
  3. b. Membrane
  4. c. Cross-flow
  5. 2. Wine packaging technology
  6. a. Glass
  7. b. Closure
  8. c. Alternative packages
  9. 3. Bottling lines
  10. a. Sterility
  11. b. Filler
  12. c. Degassing
  13. d. Levelling
  14. e. Corking/capping
  15. f. Capsuling
  16. g. Labelling
  17. h. Automation
  18. 4. Bottling chemistry
  19. a. Free SO2
  20. b. pH
  21. c. Dissolved carbon dioxide
  22. 5. Sustainability in the winery
  23. a. Clean energy
  24. b. Water use
  25. c. Recycling
  26. d. Energy efficiency in wine production