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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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Type
CLASS
Dates
Oct 26, 2026 to Dec 20, 2026
Course Fee(s)
Registration Fee non-credit $750.00
Additional Fee(s)
Wine Chemistry Lab Fee $50.00 Mandatory

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 from 7-8 pm, and a weekend seminar.  Weekend seminar is scheduled for Friday, December 11 (7 to 9 pm), Saturday, December 12 (9 am to 5 pm), and Sunday, December 13 (9 am to noon) at the Penn State Berks Campus in Reading, PA.   
 
Oct. 26 - Dec. 20 
Zoom Sessions Wed. from 7-8pm on Nov. 4, 18, Dec. 2, 9 
In person chemistry lab at Penn State Berks: 
Friday, December 11, 2026, from 7-9pm 
Saturday, December 12, 2026, from 9am-5 pm 
Sunday, December 13, 2026, from 9am-12 pm (noon) 
 
CANCELLATION POLICY:  A full refund will be offered up to one week prior to the start of the course.  A $50 drop fee will be assessed for cancellation requests received within a week prior to the course start. No refunds will be issued after the course start date. Cancellation requests should be directed to Erica Kunkel at els5014@psu.edu. 
 
A discount may be applicable to your registration fee if this course serves as your final course requirement in the certificate program OR if there are multi-registrations from the same household or company.  If this applies, please contact Erica Kunkel at 610-396-6221 for additional registration directions.
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