| 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. |