Course Descriptions

This course is designed as a continuation of the study of the science of winemaking with more focus on wine stabilization, storage, waste water management and energy considerations when making wine. Topics covered include winery water and energy use, chemical and biological stability of bulk wine storage, wine preparation for packaging, and blending considerations. Students will study heat and cold stability of wines, filtration, barrel management, packaging wine, wine closures and become familiar with common analytical techniques used to stabilize wines. Prerequisite: Take VIT-210 with a Minimum Grade of C-.

• Viticulture & Enology
• 3 Credit(s)
• (2-2) Contact Hour(s)

This course meets with VIT 215 Enology II. The course is designed for students in the enology track of the viticulture and wine technology program planning to transfer to a four year institution. Topics covered include filtration, packaging wine, and wine closures. Prerequisite: Take VIT-210 with a Minimum Grade of C-.

• Viticulture & Enology
• 1 Credit(s)
• (0.25-0.75) Contact Hour(s)

This course will provide students with hands-on experience in the fundamentals of map and compass utilization. Emphasis will be placed on topographic map interpretation and field navigation techniques. In addition to the standard orienteering compass, students are introduced to the use of a Global Positioning System (GPS).

• Wildland Fire Suppression
• 1 Credit(s)
• (1) Contact Hour(s)