INTERMEDIATE ENOLOGY: HARVEST AND CRUSH WITH FIELDWORK (ELR)      4 Credit Hours

Catalog description

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. Covers advanced principles of grape juice and wine analysis, harvest practices and the application of enological science in a real-world field setting. Builds on the fundamentals taught in Introduction to Enology, Science of Wine and Beer Making I and II and Advanced Winery and Brewery Microbiology and Sanitation.