|
|
|
Mar 13, 2025
|
|
VEN - 283 Wine Production and Analysis
Class Hours: 2 Lab Hours: 6 Credit Hours: 5
When Offered: Fall
Prerequisite(s): VEN 133 , VEN 139 and 21 years of age and older
Corequisite(s): None
Local Prerequisite(s): None
Local Co-requisite(s): None
This course applies previously introduced winemaking principles to actual wine production while providing the student with sensory and chemical analytical tools fundamental to good winemaking. Topics include fruit choices and quality assessment, crushing, fermentation monitoring and control, analysis of product and the process decisions dictated by these analyses. Upon completion, students should demonstrate familiarity with wine analysis winemaking practices.
Add to Portfolio (opens a new window)
|
|
|