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Course Description

This course provides an in-depth look at clarification, stabilization and packaging processes found in the winery. Topics include common fining agents, their uses and application; filtration systems and media; and packaging options, including pouches, bottes and kegs.
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Type
CLASS
Dates
Aug 22, 2022 to Oct 12, 2022
Course Fee(s)
Registration Fee non-credit $750.00
Section Notes

BEFORE YOU REGISTER:  This program has a Canvas component that requires you to have a Penn State Access Account. You will need your Penn State Access Account User ID to complete this registration.  If you do not have an Access Account User ID, or are unsure, please go to http://accounts.psu.edu  to set up a new account or verify your existing account information.

 This course incorporates online lecture with scheduled discussions one evening per week. Topics covered include: chemical stability and cold stabilization, fining agents, filtration systems and media, wine production with residual sugar, bottling line function, sanitization and warehousing and storage.  Course participants will need computer/internet access to participate in Zoom Meeting Room Discussions and Canvas (Penn State’s Course Management Software). 

CANCELLATION POLICY:  A full refund will be offered up to one week prior to the start of the course.  A $50 drop fee will be assessed for cancellation requests received within a week prior to the course start.  No refunds will be offered after August 22, 2021.  Cancellation requests should be directed to Elaine Berish at emb1@psu.edu.

A discount may be applicable to your registration fee if this course serves as your final course requirement in the certificate program.  If this applies, please contact Elaine Berish at 610-396-6230 for additional registration directions.
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