EV 205 - Science of Winemaking III

Credits: 4
LEC hours per week: 3
CLIN hours per week: 3
Focus on stabilization and clarification of both white and red wines on the way to bottling. It will include both heat and cold stability as well as filtration and fining techniques of wine. The culmination of the course will be when wines which students started in EV 107 are blended, filtered, fined and bottled. Excursions to other wineries as well as guest speakers are included.
Prerequisite(s): Grade of C or higher in EV 204.
Course Outcomes:

Trial, evaluate, and implement fining of white and red wine.
Perform finding and acidification/de-acidification.
Construct red wine blending trials, critique blends, and apply results to student made wines.
Evaluate methods for pre- and post-bottling sterility.
Describe basics of HACCP, ISO9000, and TQM techniques for winemaking.
Apply wine filtration and hand bottling techniques.
Synthesize blending trial results and apply to final student wines.
Evaluate various species of wine phenolics, experience their taste perception, how to manage them in wine by investigating their responses to ageing, varietal type, and fining regimes in a laboratory environment.

Course Topics:

Sparkling wine production, theory and practice
Fortified wine production theory
Methods of wine stabilization, theory and practice
Methods of wine clarification, theory and practice
Bottling wine, including actual bottling of student made wines
Industry seminars and visitation
Oak chemistry and sensory analysis

Course Attribute(s): None