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Course Catalog > Grape and Wine > Winemaking Certificate Program

Winemaking Certificate Program   

 
  • Wine Microbiology and Sanitation
  • Fee: $750.00
    Dates: 2/4/2025 - 4/8/2025
    Location: Online/Fredericksburg, TX
    Instructor: Benedicte Rhyne
    Support Contact: Maureen Qualia
    CEUs: 3
    Contact Hours: 30

    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.


    Course Syllabus

    Optional Lab Date in Fredericksburg: February 25, 2025

    Refund Policy: Full refund (minus 5% processing fee) prior to the start of the course.


 

  • Wine Production 2: Post Fermentation
  • Fee: $1,000.00
    Dates: 2/10/2025 - 5/9/2025
    Location: On-line Asynchronous
    Instructor: Maureen Qualia
    Support Contact: Asta Edlin
    CEUs: 4
    Contact Hours: 40

    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.


    Refund Policy: Full refund (minus 5% processing fee) prior to the start of the course.


 

  • Winery Design
  • Fee: $750.00
    Dates: 3/3/2025 - 5/9/2025
    Location: On-line Asynchronous
    Instructor: Maureen Qualia
    Support Contact: Asta Edlin
    CEUs: 3
    Contact Hours: 30

    This course will provide a survey of winery designs, utilities, and operations. Topics in winery design will include sustainable building plans and operations, gravity flow facilities, use of underground structures such as caves, as well as the layout and logistics of a wine processing plant. Utilities will be investigated based on the location of the facility, whether urban or rural. Utilities will include electrical, water/ waste water, refrigeration, and solid waste systems. Equipment selection will be explored based on the initial size of the production facility and the planned growth of the facility. Training will be provided for safety aspects of winey operation including forklift operation and safety, working in confined spaces, use of compressed gases, use of a respirator, and tagout/ lockout procedures. Location and layout of the winery’s laboratory and tasting room will also be considered.


    Winery Design Course Dates: March 3 - May 9, 2025
    Optional Facility Tour Dates in Fredericksburg: March 31 - April 1, 2025

    Refund Policy: Full refund (minus 5% processing fee) prior to the start of the course.

    For late registration contact Asta Edlin at astedlin@ttu.edu.


 

  • Viticulture for Winemakers
  • Fee: $750.00
    Dates: 3/17/2025 - 5/23/2025
    Location: On-line Asynchronous
    Instructor: Penny Adams
    Support Contact: Asta Edlin
    CEUs: 3
    Contact Hours: 30

    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.


    Optional Field Dates in Fredericksburg: TBD

    Refund Policy: Full refund (minus 5% processing fee) prior to the start of the course.

    For late registration contact Asta Edlin at astedlin@ttu.edu.


 

  • Wine Analysis and Sensory Evaluation for Wine Production
  • Fee: $1,000.00
    Dates: 5/28/2025 - 6/20/2025
    Location: Online/Fredericksburg, TX
    Instructor: Maureen Qualia
    Support Contact: Asta Edlin
    CEUs: 4
    Contact Hours: 40

    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.


    Online Course Dates: May 28 - June 20

    Zoom Meeting Date: May 29th at 6:30pm

    Lab Dates in Fredericksburg: June 2 - 4, 2025,  8:00am - 6:00pm

    Refund Policy: Full refund (minus 5% processing fee) prior to the start of the course.


 

  • Legal Aspects of Wine Business
  • Fee: $750.00
    Dates: 9/9/2024 - 12/31/2024
    Location: On-line Asynchonous
    Instructor: Michael Gau, J.D.
    Support Contact: Asta Edlin
    CEUs: 3
    Contact Hours: 30
    REGISTRATION FOR THIS CLASS IS CLOSED.

    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.


    Refund Policy: Full refunds (minus 5% service fee) available before commencement of class.

 

  • Wine Production 1: Fermentation
  • Fee: $1,000.00
    Dates: 9/16/2024 - 1/31/2025
    Location: On-line Asynchonous
    Instructor: Maureen Qualia
    Support Contact: Asta Edlin
    CEUs: 4
    Contact Hours: 40
    REGISTRATION FOR THIS CLASS IS CLOSED.

    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.


    Refund Policy: Full refunds (minus 5% service fee) available before commencement of class. 50% refund available within one week after commencement of class.

 

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