VMW 244 - Wine Production

Lecture Hours: 4
Lab Hours: 6
Credit Hours: 6

Focuses on wine processing practices and quality control management. Demonstrates harvest and pre-fermentation processing decisions. Covers equipment operation, maintenance, sanitation and safety. Examines juice analysis, additions, selection of wine microorganisms, and managing fermentations. Covers post fermentation management practices, managing malolactic fermentation, and new wine analysis.

Prerequisite: VMW 101, VMW 122, and VMW 131; or consent of instructor. (All prerequisite courses must be completed with a grade of C or better).