FERM 403 - Advanced Enology

(4 credits)

The course is designed as a continuation of Fermentation 303: Introduction to Enology. The course will investigate the science of wine making, focusing on wine stabilization, storage, waste water management and wine preparation for bottling, and blending considerations. Students will study various aspects of winery operations, including developing a wine production pipeline to ensure supply, maintaining wine tasting-room operations and cultivating distribution networks and brand loyalty. Students must be at least 21 years of age at the start of the course. Three lecture periods and one four-hour laboratory. Prerequisite(s): FERM 303.