FERM 403 - Advanced Enology

(4 credits)

This course is designed as a continuation of Fermentation 303: Introduction to Enology. The the science of wine making, focusing on wine stabilization, storage, waste water management, wine preparation for bottling, and blending considerations are investigated. Students study various aspects of winery operations, including developing a wine production pipeline to ensure supply, maintaining wine tasting-room operations, 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 and students must be 21 years of age before the first class meeting.