||Wine Processing and Equipment
||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.
||Lectures, lab, 6 hours per week.
||open to OEVI majors and OEVI certificate students or permission of the instructor.
||OEVI 3P25 and CHEM 1F92
||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.