Winemaking (Enology) Associate Degree

Program Code: 103202

Careers in the wine industry exist right here in Northeast Wisconsin. As a graduate of the Winemaking program, you're prepared for a career as a winemaker, winemaking assistant, cellar worker, or tasting room host. You're skilled in fermentation, clarification, and aging of juice and wine; lab methodologies; sanitization; quality control; winery equipment operation; grape maturity testing; and wine and must analysis. The Winemaking program offers students an internship at a local winery, providing an intense level of practical and realistic winery experiences.

Follow Your Path

All credits from the following certificate(s) apply toward this associate degree:
• Winemaking, 903202
• Winemaking Advanced, 903203


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


Requirements for Program Entry

• Completed application.
• High school transcript or equivalent. (For a list of equivalents, go to
• Students should have mastered basic math skills. For a description of basic math, see the Basic Education section of this catalog.
• To be admitted to this program, learners must achieve a prior cumulative high school or college grade point average of 2.6 or higher OR a satisfactory academic skills assessment score. College grade point average must be based on 15 credits or more. To learn more about starting this program, please contact an academic advisor at (920) 498-5444 or (888) 385-6982.

Program Availability

FULL TIME Spring 2021 Summer 2021 Fall 2021
Green Bay
Sturgeon Bay
Students following the study plan below will complete the Winemaking (Enology) associate degree in the number of semesters shown.
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 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 110 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.
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: High school GPA greater/equal to 2.6; OR ACT Reading score greater/equal to 16 AND English greater/equal to 18; OR Next Gen Reading score greater/equal to 250 AND Writing score greater/equal to 260; OR "preparatory course(s)", contact academic advisor at 920-498-5444)
10-102-158 BUSINESS PRINCIPLES ...economics and business; global business; ethics and social responsibility; types of business ownership; entrepreneurship; role of management: operations management; human resources; marketing; managing financial resources and legal issues impacting business.
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)
10-320-118 VIN290-VINEYARD AND WINERY SAFETY 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.
10-145-189 WRITING A BUSINESS PLAN-SMALL BUSINESS 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.
VIN117-COLD CLIMATE VITICULTURE & ENOLOGY ...this course offers a practical understanding of the obstacles and promise of growing grapes and making wine in cold climates. Topics relating to cold climate production include history, physical limits of grapes, successful varieties, viticulture and enology methods for producing quality cold climate wine, the state of cold climate research, a review of resources, and marketing strategies in cold climate regions. (Prerequisite: VIN111 or VIN146)
10-804-113 COLLEGE TECHNICAL MATH 1A ...topics include solving linear equations; graphing; percent; proportions; measurement systems; computational geometry; and right triangle trigonometry. Emphasis will be on the application of skills to technical problems. (Prerequisite: Next Gen Arithmetic score greater/equal to 250 AND Rdg score greater/equal to 250; OR TABE A 9/10 Math greater/equal to 12.7 AND Rdg greater/equal to 8.8; OR TABE 11/12 Math greater/equal to 780 AND Rdg greater/equal to 573; OR ACT Math score greater/equal to 15 AND ACT Rdg score greater/equal to 16; OR preparatory courses-contact an academic advisor 920-498-5444)
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; CHM105, or permission.)
VIN 246 INTERMEDIATE ENOLOGY-HARVEST/CRUSH ...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)
10-809-198 INTRODUCTION TO PSYCHOLOGY ...survey of theoretical foundations of human behavior such as sensation and perception, motivation, emotions, learning, personality, psychological disorders, therapy, stress, and human diversity in personal, social and vocational settings. (Prerequisite: Cumulative GPA of 2.6 or greater OR satisfactory reading and writing assessment scores OR 10-831-107, College Reading and Writing 1 with "B" or better OR Corequisite: 10-831-102, English Comp Prep)
10-801-196 ORAL/INTERPERSONAL COMMUNICATION ...the communication process, perception and self-concept, language, listening, nonverbal communication, interpersonal relationships, communication in groups and public communication; prepare and deliver an oral presentation. (Prerequisite: Next Gen Rdg score greater/equal to 250 AND Writing score greater/equal to 237; OR ACT Rdg score greater/equal to 16 AND English score greater/equal to 16; OR preparatory course-contact an academic advisor at 920-498-5444)
Elective 3
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. (Prerequisites: 10-320-109, VIN146-Introduction to Enology; 10-320-110, VIN148-Winery Sanitation; 10-320-111, VIN160-Winery Equipment Operation; 10-320-113, VIN246-Intermediate Enology; 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)
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: Next Gen Rdg score greater/equal to 250 AND Writing score greater/equal to 237; OR ACT Rdg score greater/equal to 16 AND English greater/equal to 15; OR 10-831-107, College Reading and Writing with a B or better)
10-809-195 ECONOMICS ...scarcity, resources, alternative economic systems, growth, supply and demand, monetary and fiscal policy, inflation, unemployment, and global economic issues. (Prerequisite: Next Gen Rdg score greater/equal to 250 AND Writing score greater/equal to 237; OR ACT Rdg score greater/equal to 16 AND English greater/equal to 15; OR 10-831-107, College Reading and Writing with a B or better)
VIN 247 INTERMEDIATE ENOLOGY-POST HARVEST... this course in the science and technology of winemaking is intended for the experienced intermediate winemaker, the winery employee interested in career development, or the advanced home winemaker that is seeking new challenges. This course will focus on advanced science and technology concepts of winemaking 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)
10-806-112 PRINCIPLES OF SUSTAINABILITY ...prepares the student to develop sustainable literacy, analyze the interconnections among the physical and biological sciences and environmental systems, summarize the effects of sustainability on health and well-being, analyze connections among social, economic, and environmental systems, employ energy conservation strategies to reduce the use of fossil fuels, investigate alternative energy options, evaluate options to current waste disposal and recycling in the U.S., and analyze approaches used by your community to promote and implement sustainability. (Prerequisite: Next Gen Reading score greater/equal to 250; OR ACT Reading score greater/equal to 15; OR preparatory courses-contact an academic advisor at 920-498-5444)
Suggested Electives
. Fruit Wine Production, VIN147
. Marketing for the Small Winery, VIN270
. Winery Tasting Room Management, VIN272
. Intro to Viticulture and Vineyard Establishment, VIN111
. Wines of the World, VIN174
. Legal Aspects of Vineyard & Winery Operation, VIN202

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.


Start here. Finish at a four-year.

NWTC transfer programs are offered through collaborative agreements with our four-year college and university partners. See where your associate degree credits will transfer >> EXCLUDEEND



• 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

Study Abroad Opportunities

The International Programs staff continually seeks opportunities for students to travel abroad for educational experiences that may be offered in association with program courses. To find out more about which of your program courses may offer an opportunity during this academic year, contact your academic advisor or visit