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Winemaking (Enology) Program Code 103202

Associate Degree

Offered at the Green Bay campus. For information: (920) 498-5444. Toll-free: (888) 385-6982.

This program is fully eligible for financial aid.

The Winemaking (Enology) Associate Degree will train both current and future employees of wineries in the grape and wine industry. Students will gain Enology skills such as fermentation, clarification, and aging of juice and wine; lab methodologies; sanitization; quality control; winery equipment operation, grape maturity testing; wine and must analysis. NWTC will partner its resources with the Viticulture and Enology Science and Technology Alliance (VESTA). The Winemaking (Enology) technical courses will be taught in conjunction with the VESTA Alliance through a combination of online learning and field experiences. The Winemaking (Enology) program will provide students with an internship at a local winery, offering an intense level of practical and realistic winery experiences sufficient to equip them with the skills and work experience required for a position in the wine industry.

Employment Potential

A graduate of this program will have the basic skills necessary to own and operate or be employed at a Winery as a:

. Winemaker

. Winemaking Assistant

. Cellar Worker

. Tasting Room Host

With additional education and/or work experience, graduates may find other opportunities for employment.

. Scientific Industry, Laboratory
. Food Science Industry – Food Safety

Note

. NWTC has partnered with Missouri State University, Missouri State University-West Plains, Northeast Iowa Community College, Redlands Community College, Rend Lake College, South Plains College, Arkansas Tech University-Ozark Campus, Kent State University-Ashtabula, Highland Community College, Central Lakes College, Michigan State University, and Ivy Tech Community College to offer an Associate Degree in Winemaking (Enology). The partnership is formally referred to as the Viticulture and Enology Science and Technology Alliance, or VESTA. The partnered colleges individually deliver VESTA classes through various online delivery formats.
. Students desiring to earn an Associate Degree in Winemaking (Enology) must apply for admission to NWTC and must take a minimum of 25% of technical core courses at NWTC.
. The VESTA online courses, identifiable by “VIN” in front of the course code have a separate admission and registration process.
. Practicum sites throughout the state are listed on the VESTA website. New ones can be added if the student finds a willing and eligible vineyard.
. Some courses have a minimum age requirement.
. Further information on VESTA can be found on the website www.vesta-usa.org.

Program Outcomes

. Examine grape samples to ascertain sweetness and acidity of crop, and determine harvest time based off of this information.
. Select yeasts for fermentation and barrels for aging.
. Communicate with vineyard manager regarding crop load, harvest time, and other issues related to crop quality.
. Correct sugar and acid levels of must and wine if necessary.
. Oversee primary fermentation by punching down the grape skin cap, regulating fermentation temperature and the amount of time the skins are in contact with the must, and initiating malolactic fermentation.
. Supervise workers in crushing and pressing processes, or perform those duties themselves.
. Supervise cellar operations during secondary fermentation with tasks such as aging, topping off barrels, and clearing wine of fermentation residue.
. Direct and coordinate blending and bottling of wine, or perform those duties themselves.

Requirements for Program Entry

. Completed application.
. High school transcript or equivalent. (For a list of equivalents, go to www.nwtc.edu/gettingstarted.)
. Students should have mastered basic math skills. For a description of basic math, see the Basic Education section of this catalog.
. As a requirement for program entry, an Academic Skills Assessment (Accuplacer) with appropriate benchmark scores is necessary. Program Benchmarks are Arithmetic: 34; Reading Comprehension: 55; Sentence Skills: 60. Students not meeting these benchmarks or the equivalent will be required to establish an individualized academic plan. Students may have the opportunity to enroll in selected program core courses while completing their individualized plan. Upon completion of the plan, students will be eligible for all program courses. However, higher test scores will lead to greater success in core program courses. To learn more about these assessments and program benchmark scores, please contact a counselor at (920) 498-5444 or (888) 385-6982.

Curriculum

Students following the study plan below will complete the Winemaking (Enology) associate degree in the number of semesters shown.

FIRST SEMESTER

VIN146-Intro to Enology
3
VIN210-Intro to Wine Microorgs
3
*VIN105-Molec Prin Grape/Wine
4
*10-145-185 Organizing Your Small Business
3
10-804-118 Interm Algebra w Apps
4
SEMESTER TOTAL
17
SECOND SEMESTER

VIN148-Winery Sanitation
3
VIN160-Winery Equip Operation
2
VIN290-Winery Safety
2
* 10-145-189 Writing a Business Plan-Sm Bus
3
10-801-136 English Composition 1
3
10-809-199 Psychology Of Human Relations
3
SEMESTER TOTAL
16
THIRD SEMESTER

VIN246-Intermediate Enology
2
VIN257-Fall Wine Prod Intern
3
VIN268-Wine/Must Analysis
3
10-801-198 Speech
3
10-999-923 Elective
3
SEMESTER TOTAL
14
FOURTH SEMESTER

VIN259-Cellar Ops Technology
2
VIN266-Sensory Evaluation
3
VIN247-Spring Inter Enology
2
10-809-172 Intro to Diversity Studies
3
10-809-195 Economics
3
SEMESTER TOTAL
13

TOTAL CREDITS
60

Curriculum Note
*These courses must be taken at NWTC to receive an Associate Degree.

Suggested Electives

. Soils for Viticulture, VIN293
. Intro to Viticulture and Vineyard Establishment, VIN
111
. Integrated Pest Management, VIN
211

COURSE DESCRIPTIONS

These courses provide an opportunity for students to develop the knowledge, skills, and understanding required for employment in this field.

10-145-185 ORGANIZING YOUR SMALL BUSINESS ...the components of small business ownership; examining a variety of small business startup and operation scenarios. Assesses your own readiness to begin the entrepreneurial adventure.

10-145-189 WRITING A BUSINESS PLAN-SMALL BUSINESS ...as a necessary component to beginning a small business, from addressing facets of the business plan, observing various types of plans, to realizing readiness to begin. Plan preparation/presentation are required.

VIN 146 INTRODUCTION TO ENOLOGY ...learn the basic science and technology of winemaking. Make wine from a kit, track fermentation, make various chemical measurements and provide one bottle of finished wine for evaluation. (Students must be 21 years of age to enroll in this course.)

VIN 148 WINERY SANITATION ...covers methods used for sanitizing the premises, tanks, pumps, filters, oak barrels, and sampling equipment, including chemical agents, reagents, and thermal treatments leading to sterile bottling. Environmental issues and compliance also addressed. (Recommendation: VIN 146, Introduction to Enology or permission)

VIN 160 WINERY EQUIPMENT OPERATION ...overview of winemaking including operations and equipment, barrel aging and management, membrane separation processes, workplace safety, and specialized contacting, cleaning, sanitation, process control, refrigeration, air conditioning, humidity, electrical, wastewater, solid waste handling systems. (Recommendation: VIN 146, Introduction to Enology or permission)

VIN 210 INTRO TO WINE MICROORGANISMS ...learn about the variety of microorganisms frequently encountered in the wine-making process both beneficial and harmful including identification, physiology, morphology, and biochemistry of various wine microorganisms.

VIN 246 INTERMEDIATE ENOLOGY ...the science and technology of winemaking intended for experienced intermediate winemaker or winery employee interested in career development, or advanced home winemaker seeking new challenges. Basic organic chemistry, microbiology, and some mathematics familiarity are recommended. (Prerequisite: VIN 146, Introduction to Enology or permission)

VIN 257 FALL WINE PRODUCTION INTERNSHIP ...hands-on instruction for the individual anticipating a career in the wine industry who has completed major course sequences. Experience an intense level of practical and realistic winery operation during crush season. (Prerequisites: VIN146, Intro to Enology; VIN148, Winery Sanitation; VIN160, Winery Equipment; Corequisite: VIN246, Intermediate Enology, or permission)

VIN 259 CELLAR OPERATIONS TECHNOLOGY ...get onsite experience learning techniques associated with finished wine production. Learn wine transfer, wine fining, cold stabilization, wine clarification, blending of wines, and bottling. (Prerequisite: VIN257, Wine Production Internship or permission)

VIN 268 WINE AND MUST ANALYSIS ...analysis regarding grape juice and wine are chosen for laboratory exercises and demonstrate various chemical, physical, and biochemical methods. Students will participate in workshops and hands-on experiences at participating wineries. (Prerequisites: VIN146, Intro to Enology; VIN105, Molecular Principles in Grape & Wine, or permission.)

VIN 266 SENSORY EVALUATION ...develop an understanding of the principles of sensory evaluation used in commercial wine making. Students will utilize sensory kits and workshops to further sensory evaluation skills and techniques. Students must be 21 years of age to enroll in this course. (Prerequisite: VIN 146, Introduction to Enology or permission)

VIN 290 WINERY SAFETY ...an introduction to safety and procedures specific to enology including general history of food and beverage safety and health issues, ergonomics, OSHA safety rules and safety issues and concerns specific to the winery.

VIN 105 MOLECULAR PRINCIPLES IN GRAPE & WINE ...emphasis on chemical fundamentals of winemaking. This course includes organic, biochemistry, and applications with a focus on the grape and wine industry.

VIN 247 SPRING INTERMEDIATE ENOLOGY... course will focus on advanced concepts of winemaking for the experienced winemaker as it relates to post-harvest activities including blending corrections, aging of wine, clarification, fining, wine analysis, and bottling. Basic organic chemistry, microbiology, and some mathematics familiarity are recommended. [Prerequisites: VIN 146 (VIN 105 and VIN 110 recommended)]

10-804-118 INTERM ALGEBRA WITH APPLICATIONS ...algebra content with applications. Topics include properties of real numbers, order of operations, algebraic solution for linear equations and inequalities, operations with polynomial and rational expressions, operations with rational exponents and radicals, algebra of inverse, logarithmic and exponential functions. (Prerequisites: Accuplacer-Algebra=61 or ACT-Math 21 or 10-834-110, Elem Alg w/ Apps with "C" or better or equivalent AND Accuplacer-Reading=55 or ACT Reading=15 or 10-838-105, Intro to Reading & Study Skills with "C" or better OR equivalent) 4 cr.

10-801-136 ENGLISH COMPOSITION 1 ...learners develop knowledge/skills in planning, organizing, writing, editing. Students will also analyze audience/purpose, use elements of research, format documents using standard guidelines, and develop critical reading skills. (Prerequisite: Accuplacer-Sentence Skills =75 AND Accuplacer-Reading =55 OR ACT-English =16 AND ACT Reading =15 OR 10-831-103, Intro to College Writing or 10-838-105, Intro to Reading and Study Skills with "C" or better OR equivalent) 3 cr.

10-809-199 PSYCHOLOGY OF HUMAN RELATIONS ...decision making, motivation, conflict resolution, learning strategies, growth and adjustment, diversity, psychological theories, relationships, psychological disorders, stress, career analysis, social psychology, and lifespan development. (Prerequisite: Accuplacer-Sentence Skills= 60 AND Accuplacer-Reading =55 OR ACT-English =16 AND ACT Reading =15 OR 10-838-105, Intro to Reading & Study Skills or 10-831-103, Intro to College Writing w/ a "C" or better OR equivalent) 3 cr.

10-801-198 SPEECH ...fundamentals of effective oral presentation to small and large groups: topic selection, audience analysis, methods of organization, research, structuring evidence and support, delivery techniques, and the listening process. (Prerequisite: Accuplacer- Reading =55 and Accuplacer Sentence Skills=60 OR ACT Reading =15 and ACT English=16 OR 10-838-105, Intro to Reading & Study Skills or 10-831-103, Intro to College Writing with "C" or better OR equivalent) 3 cr.

10-809-172 INTRO TO DIVERSITY STUDIES...basic American values of justice and equality by teaching vocabulary, history of immigration/conquest, transcultural communication, legal liability, multicultural majority/minority relations, ageism, sexism, gender, sexual orientation, the disabled/ADA. (Prerequisite: Accuplacer-Sentence Skills= 60 AND Accuplacer-Reading =55 OR ACT-English =16 AND ACT Reading =15 OR 10-838-105, Intro to Reading & Study Skills or 10-831-103, Intro to College Writing w/ a "C" or better OR equivalent) 3 cr.

10-809-195 ECONOMICS ...scarcity, resources, alternative economic systems, growth, supply and demand, monetary and fiscal policy, inflation, unemployment, and global economic issues. (Prerequisite: Accuplacer-Sentence Skills= 60 AND Accuplacer-Reading =55 OR ACT-English =16 AND ACT Reading =15 OR 10-838-105, Intro to Reading & Study Skills or 10-831-103, Intro to College Writing w/ a "C" or better OR equivalent) 3 cr.

Making Wine