Winemaking Certificate Program   

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.