VEN 195ES - Winemaking Practicum Summer

1. Cellar operations including sanitation, racking, filtration and bottling
2. Winery sanitation procedures
3. Processing incoming grapes for winemaking
4. Equipment setup of the destemmer, crusher and press
5. Pump and hose layout for safe transfer of juice and wine
6. Wine lab analysis
7. Standardization of solutions and verification of the accuracy in lab analysis
8. Barrel topping, steaming and maintenance
9. Operation of bottling equipment (sparger, filler, corker, capsule spinner, etc.)
10. Laboratory fining and stabilization trials
11. Calculation of juice, must and wine additions
12. Inoculation and fermentation monitoring
13. Filtration integrity testing
14. Maintaining the order and appearance of the wine cellar
15. Accurate and compliant cellar and bottling records
16. Wine blending and blind sensory evaluation trials
     

1. Safely set up grape processing equipment. (3-5, 14)
2. Perform the racking and transfer of juice/wines in accordance with the standard operating procedures. (1, 5)
3. Clarify and stabilize production wines. (1, 6, 10, 11)
4. Perform cleaning and sanitation of cellar and bottling equipment. (1, 2, 8, 9, 13, 14)
5. Assess the chemical composition of a wine through laboratory analysis. (6, 7, 10, 11)
6. Inoculate juice or must for fermentation. (11, 12)
7. Manage fermentation temperatures and punch downs on red grapes. (12)
8. Facilitate proper record keeping and bottling reporting. (15)
9. Participate in blending and sensory evaluation trials of production wines. (16)
10. Prepare wine for bottling. (1, 6, 8-10, 13)