VMW 122 Introduction to Winemaking

Lecture Hours: 3
Credits: 3

Surveys the history of wine, wine grape varieties, and world wine regions. Covers the annual cycle of vine growth and berry ripening; wine grape processing practices; and fermentation of wines. Examines the winemaking practices used for white, red, sparkling, and dessert wines. Introduces the application of sensory science to wine quality evaluation. Reviews wine and health issues.

Student Learning Outcomes:

Discuss the history of wine, wine varieties, and world wine regions.
Explain wine grape processing and complete a successful fermentation.
Identify processing practices used for different wine styles.
Apply sensory science to the evaluation of wines.
Relate wine consumption to general health issues.

Content Outline

Overview of the History of Wine
World Wine Grape Varieties, Regions, and Appellations
Wine Grape Development, Maturation, and Harvest
Fermentation Microbiology, Yeasts and Malolactic Bacteria
Winemaking Practices and Styles
- Red wines
- White wines
- Sparkling wines
- Dessert wines
- Fortified wines
Sensory Evaluation and Wine Appreciation
Wine and Health