Fermentation Science Certificate

This certificate is dedicated to the science of wine making. Students must complete the Viticulture Science or Wine Industry Sales and Management Certificate before completing the Fermentation Science Certificate.

Certificate Outcomes:

1. Wine Production and Style Development - Produce a variety of wine styles utilizing modern fermentation technologies and techniques.

2. Wine Sensory Analysis and Evaluation - Conduct sensory evaluations of wines using modern evaluation tools and metrics to identify key aromas, flavors, and structural components.

3. Wine Fermentation, Chemical Analysis, and Quality Management - Monitor, assess, and manage wine fermentations using modern technology and analytical tools to ensure optimal fermentation conditions and quality.

4. Post-Fermentation Cellar Operations - Employ current cellar management practices such as racking, stabilization, and fining to optimize wine quality and efficiency.

5. Wine Blending, Aging, and Barrel Management - Blend and age wines with advanced techniques, including barrel management, to ensure consistency and enhance flavor complexity.

6. Wine Bottling and Packaging - Employ sustainable and innovative packaging solutions for bottling, labeling, and packaging wines.

7. Winery Sanitation and Equipment Maintenance - Demonstrate proficiency in cleaning and maintaining winery equipment with a focus on safety and industry sanitation protocols.

This schedule lists all courses required for completion of the Fermentation Science Certificate, but the actual order and specific coursework may vary depending on student placement, start date, and quarter. Please check with your advisor prior to any substitutions.