VITI 90E - Basic Winemaking

Institution:

Foothill College

Subject:

Description:

The ancient art of winemaking is revealed beginning with grape harvest and through the factors that influence wine quality and potential. The steps of red and white winemaking are presented on both small and large scales, with emphasis on types of equipment and sanitation requirements. Crushing, fermentation, cap management, and pressing take students through the initial processing phase. Methods of wine aging and storage considerations are discussed. Manipulations such as chemical adjustments, stabilization, blending, filtration, fining, and lab tests expose the winemaker's secrets. Bottling, whether by hand or mechanized, is the final step in this one-day experience from grapes on the vine to finished wine in the glass. Advisories: Fee may be assessed. Student must be at least 21 years old to participate in tasting. Repeatability: May be taken five times for credit. One hour lecture. GE Area: Non-GE Applicable

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.foothill.edu

Phone Number:

(650) 949-7777

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Quarter

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