AMDS 3910 - Principles of Enology

3 hours

Introduces the basic principles of enology including the history and development of the wine industry; factors affecting wine quality; winemaking operations including harvest, scheduling, crushing, fermentation, and record keeping. The covered concepts also include safety and sanitation practices, fermented beverage analysis including tests for free and total SO2, volatile and titratable acidity, pH, Brix, total alcohol. Involves two visits to local wineries for observations and on site activities.