Course Information
Course Code OEVI 3P21
Course Title Wine Processing and Equipment
Description Theory and operation of grape and wine processing equipment in commercial wineries, including crushers, presses, filters, pumps, tanks; winery layout; sanitation and waste water management.
Course Format Lectures, lab, 6 hours per week.
Restrictions open to OEVI majors and OEVI certificate students or permission of the instructor.
Prerequisite(s) OEVI 3P25 and CHEM 1F92
Notes materials fee and field trip fee required. The laboratory section will include fermentations to demonstrate the equipment being used. Students must be a minimum of 18 years of age.