Wine Production 1: Fermentation

Online
Fall Semester
13 weeks
CEUs: 4

This course will provide an overview of wine production focusing on pre-fermentation processes and fermentation management. Emphasis will be placed on improved winemaking through quality control and management.

Wine Production 2: Post Fermentation

Online
Spring Semester
13 weeks
CEUs: 4

This course will provide an overview of wine production focusing on post-fermentation processes including: quality control (spoilage prevention, recognition, and rectification), implementation of stylistic tools and strategies, aging and maturation options, stabilization, fining, blending, filtration and bottling.

Sensory Evaluation and Chemical Analysis of Wine

Fredericksburg
Multiple sections/year
4 days
CEUs: 4

This course will provide a hands-on opportunity to learn the basics of commercial wine analysis. Students will gain experience performing the most common and important analyses including: Ebulliometry, free and total SO2 by aeration oxidation and the Ripper method, volatile acidity by distillation, pH, titratable acidity, brix, and reagent standardization. The scope and limits of each method will be tested. An overview of sensory evaluation for wine production will provide training on detection and recognition of wine faults, as well as individual threshold levels for specific aroma compounds. Various chemical components of wines will also be examined including wine acids, wine sugars, bitterness, and astringency.

Viticulture for Winemakers

Online
Spring Semester
10 weeks
CEUs: 3

This course will review viticultural practices as they relate to wine production. This course is not a substitute for the Texas Viticulture Program but will provide students with a basic understanding of viticultural practices.

Winery Design, Utilities and Operations

Online
Spring Semester
10 weeks
CEUs: 3

This course will provide a survey of winery layout and logistics. Equipment selection and sizing will be examined. Winery utilities will be explored based on location, whether urban or rural, and include related regulations. Safety training related to winery operations will be provided. This course also includes a two-day optional winery production facility field trip in the Texas Hill Country.

Legal Aspects of Wine Business

Online
Fall Semester
10 weeks
CEUs: 3

This course will introduce participants to the general concepts and issues relating to the creation and operation of a vineyard and winery. The course will explain general legal concepts, real estate issues, outline business formation and operation concepts, explore contracts and contract provisions, define employment relationships, discuss premises liability, identify governmental agencies and regulation, and describe legal issues and areas specifically related to the operation of vineyards and wineries.