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VMW 233: Sensory Evaluation of Wine Components 3 class hrs/ wk
3.00 Credits
Chemeketa Community College
Stresses sensory evaluation of wine components. Surveys the most important components commonly found in table wines. Emphasizes identifi cation of components through tasting a series of wines that have been constructed to show the eff ects of steadily increasing the amount of the component in a wine. Prerequisite: Student must be 21 years of age. Sp
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VMW 233 - Sensory Evaluation of Wine Components 3 class hrs/ wk
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VMW 244: Wine Production 3 class and 6 lab hrs/ wk
6.00 Credits
Chemeketa Community College
Focuses on wine processing practices and quality control management. Presents harvest and pre-fermentation processing decisions. Covers equipment operation, maintenance, sanitation, and safety. Examines juice analysis, additions, selection of wine microorganisms, and managing fermentations. Presents post-fermentation management practices, managing malolactic fermentation, and new wine analysis. Prerequisite: CH123, CH172, VMW222, or consent of instructor. Student must be 21 years of age. F
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VMW 244 - Wine Production 3 class and 6 lab hrs/ wk
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VMW 245: Wine Clarifi cation and Stabilization 2 class and 4 lab hrs/ wk
4.00 Credits
Chemeketa Community College
Focuses on wine processing practices and quality control management. Covers physical, chemical, and microbial stabilization of new wines. Includes tartrates, proteins, oxidation, reduction, color and phenols, microbial stability, use of fi ning agents, and causes and corrections of wine defects. Prerequisite: CH123, CH172, VMW244, or consent of instructor. Student must be 21 years of age. W
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VMW 245 - Wine Clarifi cation and Stabilization 2 class and 4 lab hrs/ wk
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VMW 246: Wine Aging, Filtration, and Bottling 2 class and 4 lab hrs/ wk
4.00 Credits
Chemeketa Community College
Focuses on wine processing practices and quality control management. Covers wine transfer methods and wine fi ltration using pad, diatomaceous earth, and membrane fi lters. Presents aging and barrel storage, bottling practices and equipment, and required wine analysis. Prerequisite: CH123, CH172, VMW245, or consent of instructor. Student must be 21 years of age. Sp
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VMW 246 - Wine Aging, Filtration, and Bottling 2 class and 4 lab hrs/ wk
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VMW 250: Agricultural Supervisor Training 4 class hrs/ wk
4.00 Credits
Chemeketa Community College
Emphasizes skills needed for supervision in agricultural settings. Covers confi dence and esteem building; decision making; communication; leadership and management; and legal and safety issues. Off ered as needed.
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VMW 250 - Agricultural Supervisor Training 4 class hrs/ wk
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VMW 254: Wine Process Planning and Design 3 class hrs/ wk
3.00 Credits
Chemeketa Community College
Focuses on winemaking systems, winery operations, utilities, and equipment. Covers process technologies and systems used in wineries, winery design and layout. Stresses regulatory issues in planning and operating a winery and workplace safety. W
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VMW 254 - Wine Process Planning and Design 3 class hrs/ wk
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VMW 255: Wine Industry Business Management 3 class hrs/ wk
3.00 Credits
Chemeketa Community College
Introduces vineyard and winery business management practices. Covers annual plans, budgets, and winery and vineyard development. Examines labor management, contracts, legal compliance, recordkeeping, and problem solving. Sp
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VMW 255 - Wine Industry Business Management 3 class hrs/ wk
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VMW 260: Soil and Plant Nutrition 4 class hrs/ wk
4.00 Credits
Chemeketa Community College
Introduces basic principles of soil science. Emphasizes grapevine mineral nutrition and the relationship of water and soils. Covers soil conservation and improvement. Sp
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VMW 260 - Soil and Plant Nutrition 4 class hrs/ wk
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VMW 261: Vine Physiology 4 class hrs/ wk
4.00 Credits
Chemeketa Community College
Introduces the anatomy, physiology, and growth habits of grapevines. Covers plant processes responsible for patterns of growth, yield, and fruit quality in wine grapes in the context of common viticulture practices. W
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VMW 261 - Vine Physiology 4 class hrs/ wk
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VMW 271: Wine Marketing 1- Brand Development 4 class hrs/ wk
4.00 Credits
Chemeketa Community College
Focuses on establishing and managing a brand in the wine industry with emphasis on the Oregon wine industry. Examines multiple models and aspects of product diff erentiation, brand planning, public relations, and media relations. Prerequisite: BA223 and VMW170, or consent of instructor. Off ered as needed.
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VMW 271 - Wine Marketing 1- Brand Development 4 class hrs/ wk
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