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ENOL 114: Analytical Methods for Wine I
2.00 Credits
California State University-Fresno
Corequisite: ENOL 164; prerequisite: CHEM 105 (may be taken concurrently) or permission of instructor. Fundamental principles and practices of methods of analysis for grape juice and wine during crush. Emphasis on practical laboratory procedures. (1 lecture, 3 lab hours) F
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ENOL 114 - Analytical Methods for Wine I
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ENOL 116: Analytical Methods for Wine II
2.00 Credits
California State University-Fresno
Corequisite: ENOL 166; prerequisites: ENOL 114, 164, CHEM 105, or permission of instructor. Fundamental principles and practices of methods of analysis for wine and wine products during cellaring operations. Emphasis on practical laboratory procedures. (1 lecture, 3 lab hours) S
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ENOL 116 - Analytical Methods for Wine II
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ENOL 125: Wine Microbiology
4.00 Credits
California State University-Fresno
Prerequisites: ENOL 15; BIOL 120; CHEM 150. Identification, physiology, and biochemistry of bacteria and yeasts involved in winemaking and spoilage of wines. Vinous and malolactic fermentations. Sherry organisms and other film yeasts. (2 lecture, 6 lab hours) S
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ENOL 125 - Wine Microbiology
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ENOL 135: Field Studies
3.00 Credits
California State University-Fresno
Prerequisite: ENOL 15 or permission of instructor. A six-day field trip during the spring recess visiting wineries to study the techniques and handling methods employed by the many vintners. Students must provide own transportation, meals, housing, and insurance. S
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ENOL 135 - Field Studies
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ENOL 140: Regulations:Wine and Brandy
3.00 Credits
California State University-Fresno
Prerequisite: ENOL 15 or permission of instructor. Rules and regulations concerning wine and brandy licensing, record keeping, production, taxation, enological practices, rule making, and labeling. Interstate and international commerce. Export requirements. S ( Formerly ENOL 162T)
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ENOL 140 - Regulations:Wine and Brandy
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ENOL 145: Brandy Production
3.00 Credits
California State University-Fresno
Prerequisites: ENOL 164; CHEM 101 or 109 or IT 112 recommended. Distillation principles and practices for the production of brandy and other distilled beverages. Raw materials, aging, and sensory evaluation. Students may be required to purchase supplementary materials for class use. (2 lecture, 3 lab hours) P
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ENOL 145 - Brandy Production
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ENOL 15: Introduction to Enology
3.00 Credits
California State University-Fresno
History and development of the wine industry; mechanics of various processes and factors affecting wine quality and consumer acceptance. FS
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ENOL 15 - Introduction to Enology
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ENOL 151: Winery Equipment
2.00 Credits
California State University-Fresno
Prerequisites: ENOL 15; 135 (may be taken concurrently). Evaluation, use, location, operation, and repair of winery equipment. Winery safety. Safety equipment required. (1 lecture, 3 lab hours) S
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ENOL 151 - Winery Equipment
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ENOL 162T: Topics in Enology and Fermentation Science
3.00 Credits
California State University-Fresno
Prerequisite: ENOL 15. Topics in winemaking and fermentation science. Some topics may include labs. P
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ENOL 162T - Topics in Enology and Fermentation Science
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ENOL 163: Fermentation Laboratory
2.00 Credits
California State University-Fresno
Prerequisite: ENOL 15 (may be taken concurrently). Vinification/Fermentation Laboratory practice at the university's Enology Pilot Plants and Ag Lab Winery. Individual winemaking. Students must supply their own grapes. (6 lab hours) F
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ENOL 163 - Fermentation Laboratory
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