Enology - A.A.S. Download to print

The Associate of Applied Science in Enology provides students with the foundational science knowledge, practical experience, and technological skills of winemaking.  This program emphasizes hands-on field experiences and laboratory practicum at local vineyards and wineries.

Upon completion of the degree program, students will:

• Understand winemaking principles and practices, including calculations necessary for accurate, precise and safe additions to the wine.
• Identify and safely use crush, storage, fermentation, transfer, sanitation, refrigeration and bottling equipment found in a winery.
• Perform introductory microbiology methods for winery sanitation and bottle sterilization.
• Properly handle and eliminate waste products from the winery with regard to environmental and safety regulations.
• Understand the role of both good and bad microorganisms frequently encountered in the winemaking process, including how to deal with each.
• Understand the principles of sensory evaluation used in commercial winemaking, including a beginning mastery of discerning flavors to establish tasting benchmarks.

Graduates of the program are qualified for entry into positions in the commercial winemaking industry as a winemaker or cellar manager.

 

Admission is open to anyone with a high school diploma or its equivalent.
 

Minimum 62 credit hours. Minimum 2.000 cumulative GPA and in major.
 

Graduates of this program will be able to:

1. Describe the wine making process from harvest to fermentation to bottling, including wine chemistry and chemical analyses.