Winemaking Certificate Program   

This is a course in the basic science and technology of winery sanitation. It serves as an introduction to wine microbiology and covers all methods used for winery sanitation including premises, tanks, pumps, filters, oak barrels and sampling equipment, including but not limited to chemical agents, reagents, and thermal treatments leading to sterile bottling. Environmental issues and compliance are also addressed.

This course will provide an overview of wine producation 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.

This course will provide an overview of the history of viticulture in Texas along with vine science fundamentals to help the student better understand our wine grape industry and the functionality of grapevines. Vineyard development timelines will be covered to help the new grower. Emphasis will be placed on grapevine phenology and the vineyard management practices tied to each step in producing high quality fruit. This course is designed for students and individuals interested in Texas wine grape production.

This course will combine the Essential Wine Analysis course with the Sensory Evaluation for Wine Production course.  Students will gain experience performing the most common and important chemical 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.  An overview of sensory evaluation for wine production will also be covered.  An Emphasis will be placed on detection and recognition of wine faults, as well as individual threshold levels for specific aromatic compounds. Various chemical components of wines will also be examined including: wine acids, wine sugars, bitterness, and astringency.

This combined course will be taught in a hybrid fashion with online content that will need to be completed prior to the live sessions in Fredericksburg.

Syllabus

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.

Syllabus

The 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.