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.

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

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

For more information on admissions, visit the Admissions website for new freshmen. For more information about admission criteria for transfer, transitioning and former students, please visit the admissions website.

Minimum 60 credit hours. Minimum 2.000 cumulative and major GPA.

Graduates of this program will be able to:

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