Course Description

This 28-hour fermentation course teaches students the basic chemical composition of grapes, must and wine.  Wine quality parameters and corrective measures are introduced.  Students learn laboratory methods to measure wine quality and stability.
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Oct 24, 2022 to Dec 14, 2022
Course Fee(s)
Registration 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 weekly scheduled discussions held on Wednesday evenings at 7:00 pm, and a weekend seminar.  Weekend seminar is scheduled for Friday, December 2nd (7 to 9 pm), Saturday, December 3rd (9 am to 5 pm) and Sunday, December 4th (9 am to noon) at the Penn State Berks Campus in Reading, PA. 

CANCELLATION POLICY:  A full refund will be offered up to October 17, 2022.  A $50 drop fee will be assessed for cancellation requests received between October 18-23, 2022.  No refunds will be offered after October 224, 2022.  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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