Enology (ENOL)

ENOL 14600     INTRODUCTION TO ENOLOGY      3 Credit Hours

Targets people who became interested in home winemaking with possibilities to grow into the small business opportunity, as well as cellar employees interested in winemaking career. During this course, students build proper basic understanding of winemaking which alleviates common home winemaker’s errors.

Prerequisite: None.

Schedule Type: Lecture

Contact Hours: 3 lecture

Grade Mode: Standard Letter-IP

ENOL 14800     WINERY SANITATION      3 Credit Hours

The basic science and technology of winery sanitation that includes an introduction to wine microbiology. Covers all methods used for winery sanitation including premises, tanks, pumps, filters, oak barrels and sampling equipment, including but not limited to chemical agents, reagents and thermal treatments leading to sterile bottling. Environmental issues and compliance are also addressed.

Prerequisite: ENOL 14600.

Schedule Type: Lecture

Contact Hours: 3 lecture

Grade Mode: Standard Letter-IP

ENOL 16000     WINERY EQUIPMENT OPERATION      2 Credit Hours

Covers process technologies and process systems used in modern commercial wineries. Overview of winemaking systems, including work place safety, cleaning and sanitation procedures, winemaking equipment and materials, tanks, barrels and barrel alternatives, filtration systems and bottling equipment. Also touches upon on chillers and electrical needs.

Prerequisite: ENOL 14600.

Schedule Type: Lecture

Contact Hours: 2 lecture

Grade Mode: Standard Letter-IP

ENOL 21000     INTRODUCTION TO WINE MICROORGANISMS      3 Credit Hours

Introduction to the basic principles of wine microbiology and the variety of microorganisms frequently encountered in the wine making process. Yeasts, bacteria and molds play vital roles in the production of wine, both beneficial and harmful. Students become familiar with the morphology, reproduction and sensory attributes of wine microorganisms in order to understand their influence on winemaking and to be able to manage them effectively.

Prerequisite: ENOL 14600.

Schedule Type: Combined Lecture and Lab

Contact Hours: 2.5 lecture, 1 lab

Grade Mode: Standard Letter-IP

ENOL 24600     INTERMEDIATE ENOLOGY - HARVEST AND CRUSH      2 Credit Hours

Focused on advanced science and technology concepts of winemaking as it relates to pre-harvest, fruit harvest, and procedures involved in juice and must preparation. Builds on the fundamentals taught in Introduction to Enology, Molecular Principles of Grape and Wine, and Wine Microbiology.

Prerequisite: ENOL 14600.

Schedule Type: Combined Lecture and Lab

Contact Hours: 1.5 lecture, 1 lab

Grade Mode: Standard Letter-IP

ENOL 24700     INTERMEDIATE ENOLOGY - POSTHARVEST      2 Credit Hours

Focused on advanced science and technology concepts of winemaking as it relates to post harvest procedures involved in stabilization, clarification, fining, and bottling. Builds on the fundamentals taught in Introduction to Enology, Molecular Principles of Grape and Wine, Wine Microbiology, Wine and Must Analysis, and Intermediate Enology Harvest and Crush.

Prerequisite: ENOL 14600 and ENOL 24600.

Schedule Type: Combined Lecture and Lab

Contact Hours: 1.5 lecture, 1 lab

Grade Mode: Standard Letter-IP

ENOL 25792     FALL WINE PRODUCTION FIELD WORK (ELR)      3 Credit Hours

Principles of grape juice and wine analysis and the reasons for use of each analysis. Analyses of a practical and useful nature are chosen for the laboratory exercises demonstrating various chemical, physical and biochemical methods. Students participate in workshops and hands-on experiences at participating wineries.

Prerequisite: ENOL 14600; and ENOL 14800; and ENOL 16000.

Corequisite: ENOL 24600.

Schedule Type: Field Experience, Lecture

Contact Hours: .5 lecture, 2.5 other

Grade Mode: Standard Letter-IP

Attributes: Experiential Learning Requirement

ENOL 25992     CELLAR OPERATIONS FIELD WORK (ELR)      2 Credit Hours

Provide students initiated in the field of enology with actual and practical exposure to the technology of wine making as is performed during the passive vineyard periods associated with winter and spring. Students are expected to improve their understanding of the methods and science involved by on-site participation in each of the various activities associated with finished wine production. Course serves as actual practical exposure and may qualify as experience for those seeking employment in commercial enology.

Prerequisite: ENOL 25792.

Schedule Type: Field Experience, Lecture

Contact Hours: .6 lecture, 4.25 other

Grade Mode: Standard Letter-IP

Attributes: Experiential Learning Requirement

ENOL 26600     SENSORY EVALUATION      3 Credit Hours

Intended for those individuals who need to develop an understanding of the principles of sensory evaluation used in commercial wine making. It also benefits wine enthusiasts interested in reaching advanced levels of appreciation, as well wine producers, wine merchants and enologists, who by the nature of their profession need to discern flavors and establish tasting benchmarks. Students practice sensory analysis at home and in workshops to further their sensory evaluation skills and techniques.

Prerequisite: ENOL 14600.

Schedule Type: Combined Lecture and Lab

Contact Hours: 2.5 lecture, 1 lab

Grade Mode: Standard Letter-IP

ENOL 26800     WINE AND MUST ANALYSIS      3 Credit Hours

Principles of grape juice and wine analysis and the reasons for use of each analysis. Analyses of a practical and useful nature are chosen for the laboratory exercises demonstrating various chemical, physical and biochemical methods. Students participate in workshops and hands-on experiences at participating wineries.

Prerequisite: ENOL 14600.

Schedule Type: Combined Lecture and Lab

Contact Hours: 2.5 lecture, 1 lab

Grade Mode: Standard Letter-IP