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VIT 210 - Enology I

This course is designed to introduce second year viticulture and wine technology students to the science of winemaking. Topics covered include: microbiology of wine yeast and bacteria; and the importance of sanitation in the winery. Students will study and perform the processes of wine cellar operations from vineyard through fermentation, and the early stages of initial stabilization of young wines. Students will become familiar with various winemaking equipment including a stemmer/crusher, press, must pumps, juice and wine pumps, and other fermentation tools. Techniques and reasons for using various winemaking additives from harvest through stabilization will be explored. Work orders, common in winery environment, will be introduced, used and created by students throughout the course so the student is prepared to track information throughout harvest and winemaking. Prerequisite: Take CHM-121 and VIT-115 with Minimum Grade of C-.