Course Description

Introduction to Wine Production:
This 21 hours Introduction to Wine Production course provides an overview of commercial wine production.
Starting with wine grape production, students learn the distinction between white, rose, and red wine production, as well as the methods for making sparkling, fortified, and dessert wines. Winery operations and terminology from harvest through packaging are introduced, including the importance of sanitation as an integral part of the process.
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Jan 08, 2024 to Mar 03, 2024
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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