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Master Course Outline
EV 203
Science of Winemaking I


Credits: 3
Clock Hours per Quarter: 30

AA Discipline:

Lecture Hours:30


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. 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

  • 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

  • Syllabi Listing See ALL Quarters
    Course
    Year Quarter
    Item
    Instructor  
    EV 203
    Fall 2014
    0577
    Sabrina Lueck
    EV 203
    Fall 2013
    0577
    Tim Donahue
    EV 203
    Fall 2012
    0312
    Tim Donahue
    EV 203
    Fall 2011
    0312
    Tim Donahue
    EV 203
    Fall 2010
    0312
    Tim Donahue


    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
    X
     
     
     
     
    X
     
     
     
     

    *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.