Loading...

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.
Loading...

Enroll Now - Select a section to enroll in

Type
CLASS
Dates
Mar 16, 2026 to May 06, 2026
Course Fee(s)
Registration Fee non-credit $750.00

Section Notes

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 being offered as a remote classroom via live Zoom instruction.  Classes will be held each Tuesday evening from 7:00-8:00 pm. 
 
TEXTBOOK:  Wine Science: Principles and Applications (Food Science and Technology), 5th Edition 
by Ronald S. Jackson (Author), ISBN:  978-0128161180. Note: student may purchase textbook from their own preferred vendor.  
 
Cancellations will be accepted through the course start date with a full refund.  No refunds will be issued after the course start date. 

 

Required fields are indicated by .