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.

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.

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.