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Master Course Outline
EV-205
Science of Winemaking III
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Credits: 5
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Clock Hours per Quarter: 60
Lab Hours: 20
Lecture Hours: 40
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Description
Basic sensory science and how sensory evaluation relates to oak barrel selection, fining and filtration, blending, as well to wine defects are explored. Compounds responsible for specific aroma and flavor components are discussed. In addition to the continued monitoring of the wine produced in EV 203, students will learn how to care for and maintain oak barrels. Prerequisites: At least 21 years old and instructor permission. |
| Intended Learning Outcomes
- Learn basic sensory science.
- Recognize wine aromas and defects.
- Learn post-fermentation winemaking techniques and practices.
- Produce stabilized wine for aging and bottling.
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Syllabi
Listing
| Course |
Year
Quarter
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Item
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Instructor |
Files |
| EV 205 | Spring 2009 | 0346 | Michael Moyer | | | EV 205 | Spring 2007 | 0346 | Michael Moyer | | | EV 205 | Spring 2006 | 2754 | Michael Moyer | | | EV 205 | Spring 2006 | 2753 | Michael Moyer | | | EV 205 | Spring 2005 | 2754 | Michael Moyer | |
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Two Year Projected Schedule
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2010 - 2011 | 2011 - 2012 |
Summer |
Fall |
Winter |
Spring |
Summer |
Fall |
Winter |
Spring |
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