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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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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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