ENO259 — Cellar Operation Technology
This course is designed to provide students initiated in the field of enology with actual and practical exposure to the technology of winemaking as it is performed during the passive vineyard periods associated with winter. The student is expected to improve his/her understanding of the methods and science involved by on-site participation in each of the various activities associated with finished wine production. The course may qualify as experience for those seeking employment in commercial enology. A minimum of 80 hours of field practicum are required along with a daily journal of practicum experiences.
Prerequisites: ENO257