FST 569

PRODUCTION AND ANALYSIS OF WINE

Oregon State University-Cascades Campus · UGRD · Fall 2026

1 section

Catalog description

Examines the fundamentals of red and white wine production including procedures and equipment used and application of key chemical, microbial, and sensory analysis techniques to assess wine. Emphasizes the application of chemical, microbial, and sensory analysis techniques in wine production. Provides training to interpret analytical data from grapes and wine to make informed adjustments to winemaking practices.

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Class #oregon_cascades_campus-3468Fall 2026UGRD2 credits

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Instructor: Staff

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