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Master Course Outline
Science of Winemaking I - Oenochem

Course Number: EV 203
Credits: 5
Hours per Quarter: 60

Lecture Hours:40    Lab Hours:20


Description
This is an advanced enology course open only to students enrolled in the Enology and Viticulture program. The purpose of this course is for students to learn the fundamental biochemistry needed for the winemaking process. Topics include the metric system, concentrations, mineral ions, molecules, equilibria, acid-based chemistry, and oxidation-reduction reactions. Online homework, two laboratory activities, and two open-note exams required. Prerequisites: Completion of EV 102 with a grade of C or higher and/or Director permission.

Intended Skills and Attitude Outcomes
A. Ability to perform basic wine sensory evaluations
B. Knowledge of how to clean winery and wine equipment
C. Gain experience in red and white wine fermentation


Syllabi Listing
Course
Year Quarter
Item
Instructor  
EV 203
Summer 2017
0578
Ruth Russo
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
EV 203
Fall 2009
0312
Michael Moyer
EV 203
Fall 2008
0312
Michael Moyer
EV 203
Fall 2006
0324
Michael Moyer
EV 203
Fall 2006
0312
Michael Moyer
EV 203
Fall 2005
0324
Michael Moyer
EV 203
Fall 2005
0312
Michael Moyer
EV 203
Fall 2004
2737
Michael Moyer
EV 203
Fall 2004
2735
Michael Moyer
EV 203
Fall 2003
2737
Stanley Clarke
EV 203
Fall 2003
2735
Stanley Clarke
EV 203
Fall 2002
Stan Clarke



Two Year Projected Schedule

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

*Year one is all odd years (2003-2004)
**Year two is all even years (2004-2005)