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Course Description

Students will learn the conditions for chemical and biological stability in wine; describe the effects and application of common fining agents; achieve desired residual sugar level by various methods; knowledge of the use of potassium sorbate and other yeast inhibitors, describe filtration processes and filtration systems; demonstrate knowledge of bottling and packaging lines; know sanitation procedures for packaging operations, best practices for proper storage and handling of packaged wine and knowledge of common wine closures, capsules and labels, and their application.
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Thank you for your interest in this course. Unfortunately, the course you have selected is currently not open for enrollment. Please complete a Course Inquiry so that we may promptly notify you when enrollment opens. To inquire about registering for this program please contact the Non-Credit Registration Office at 814-867-4973 or  nc_reg_office@outreach.psu.edu

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