Program Overview

Enology - Undergraduate Certificate

Overview

The Enology undergraduate certificate provides students with the practical experience and the technology skills of winemaking. The program emphasizes hands-on field experiences and laboratory practicum at local vineyards and wineries.

Admissions

The university affirmatively strives to provide educational opportunities and access to students with varied backgrounds, those with special talents and adult students who graduated from high school three or more years ago.

Kent State campuses at Ashtabula, East Liverpool, Geauga, Salem, Stark, Trumbull and Tuscarawas, and the Twinsburg Academic Center, have open enrollment admission for students who hold a high school diploma, GED or equivalent.

Coursework

Certificate Requirements

• ENOL 12000: Science of Wine and Beer Production I (3 credits)
• ENOL 14600: Introduction to Enology (3 credits)
• ENOL 16000: Winery Equipment Operation (2 credits)
• ENOL 22000: Science of Wine and Beer Production II (2 credits)
• ENOL 22001: Advanced Winery and Brewery Microbiology and Sanitation (4 credits)
• ENOL 22092: Intermediate Enology: Harvest and Crush with Fieldwork (ELR) (4 credits)
• ENOL 23092: Intermediate Enology: Postharvest with Fieldwork (ELR) (4 credits)
• ENOL 26600: Sensory Evaluation (3 credits)
• VIN 11100: Introduction to Viticulture and Vineyard Establishment (3 credits)

Minimum Total Credit Hours: 28

Graduation Requirements

• Minimum Certificate GPA: 2.000
• Minimum Overall GPA: 2.000

Roadmap

This roadmap is a recommended semester-by-semester plan of study for this program. Students will work with their advisor to develop a sequence based on their academic goals and history. Courses designated as critical (!) must be completed in the semester listed to ensure a timely graduation.

• Semester One:
  • ENOL 12000: Science of Wine and Beer Production I (3 credits)
  • ENOL 14600: Introduction to Enology (3 credits)
  • Total Credits: 6
• Semester Two:
  • ENOL 16000: Winery Equipment Operation (2 credits)
  • ENOL 22000: Science of Wine and Beer Production II (2 credits)
  • ENOL 22001: Advanced Winery and Brewery Microbiology and Sanitation (4 credits)
  • Total Credits: 8
• Semester Three:
  • ENOL 22092: Intermediate Enology: Harvest and Crush with Fieldwork (ELR) (4 credits)
  • VIN 11100: Introduction to Viticulture and Vineyard Establishment (3 credits)
  • Total Credits: 7
• Semester Four:
  • ENOL 23092: Intermediate Enology: Postharvest with Fieldwork (ELR) (4 credits)
  • ENOL 26600: Sensory Evaluation (3 credits)
  • Total Credits: 7
• Minimum Total Credit Hours: 28

Program Learning Outcomes

Graduates of this program will be able to:

1. Explain and apply winemaking principles and practices, including calculations necessary for accurate, precise and safe additions to the wine.
2. Identify and safely use crush, storage, fermentation, transfer, sanitation, refrigeration and bottling equipment found in a winery.
3. Perform introductory microbiology methods for winery sanitation and bottle sterilization.
4. Properly handle and eliminate waste products from the winery with regard to environmental and safety regulations.
5. Identify the role of both good and bad microorganisms frequently encountered in winemaking process, including how to deal with each.
6. Describe the principles of sensory evaluation used in commercial winemaking, including a beginning mastery of discerning flavors to establish testing benchmarks.