VMW 222 - Science of Winemaking

Lecture Hours: 4
Credit Hours: 4

Focuses on the scientific principles of wine production. Covers the physiology of grape berry development and wine grape processing. Stresses wine microbiology; the chemical composition of juice and wines; wine stabilization and clarification; fining and filtration; maturation; aging; and bottling.

Prerequisite: MTH 095 (or higher); CH 110, or CH 121, CH 122 and CH 123, VMW 101; VMW 122; and VMW 131; or consent of instructor. (All prerequisite courses must be completed with a grade of C or better.)