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Course Description

This 21-hour Fermentation course focuses on the harvest process and fermentation techniques.  Crush pad operations, alcohol and malo-lactic fermentations, and aging regimes that include barrel, oak alternatives, and sur lies are covered.
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Type
WEB
Dates
Mar 20, 2022 to May 10, 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 be asked to supply your Penn State Access Account User ID as part of this registration.  If you do not have an Access Account User ID, or are unsure, please go to http://accounts.psu.edu to verify your existing account information or set up a new account.

This course is an online video course, allowing students the flexibility to participate at self-determined times.  No on-campus attendance components are required for this course.

TEXTBOOK:  Wine Science: Principles and Applications (Food Science and Technology), 5th Edition

by Ronald S. Jackson (Author), ISBN:  978-0128161180

 

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