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Dec 04, 2024
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VEN - 133 Introduction to Winemaking
Class Hours: 3 Lab Hours: 0 Credit Hours: 3
When Offered: Fall
Prerequisite(s): Must be at least 21 years old
Corequisite(s): None
Local Prerequisite(s): None
Local Co-requisite(s): None
This course provides an overview of the history of winemaking, fermentation, winery operations, and physiology of wine consumption. Emphasis is placed on the types of wines produced in the United States with particular attention to the wines of the Southeast. Upon completion, students should be familiar with general winemaking procedures.
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