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Master
Course Outline
EV 203
Science of Winemaking I
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| Credits: 3 |
Clock Hours per Quarter: 30
AA Discipline:
Lecture Hours:30
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Description
This is an advanced enology course open only to students enrolled in the Enology and Viticulture program. Topics include winemaking principles such as fruit selection, pre-harvest analyses, fruit processing, juice additions, alcoholic and malo-lactic fermentations, as well as winery hygiene and safety. Prerequisites: Instructor permission. Must be at least 21 years old, and successful completion of AGPR 120 or CHEM& 110, MATH 074C, and EV 102. |
Intended Learning Outcomes
Pre-harvest fruit selection and juice analysis
Knowledge of winery safety and sanitation
Understanding of red, white, and rosé wine grape processing
Comprehension of alcoholic and malo-lactic fermentations
Ability to calculate and make juice additions
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Course Topics
Pre-harvest fruit selection and analysis
Winery safety and sanitation
Red, white and rosé wine production
Alcoholic and malo-lactic fermentations
Juice addition calculations
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Syllabi
Listing
See ALL Quarters
| Course |
Year
Quarter
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Item
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Instructor |
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| EV 203 |
Fall 2012 |
0312 |
Tim Donahue |
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| EV 203 |
Fall 2011 |
0312 |
Tim Donahue |
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| EV 203 |
Fall 2010 |
0312 |
Tim Donahue |
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| EV 203 |
Fall 2009 |
0312 |
Michael Moyer |
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| EV 203 |
Fall 2008 |
0312 |
Michael Moyer |
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Two Year Projected Schedule
| Year
One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
X
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X
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*If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
**If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.
printable version
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