3credit hour(s)Pre- or corequisite:BEV 1230 Provides theory and hands-on application of fermentation, aging, cellaring, blending, and packaging wine. Quality assurance and safety procedures are stressed at every step. Introduces government regulations and tax issues pertaining to the wine making industry.
Note(s):
15 Theory Hours
90 Lab Hours
To enroll in this course, students must be at least 21 years of age at the start of the term.
