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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.

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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

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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: 61; Reading Comprehension: 55; Sentence Skills: 75. 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.

Program Availability

FULL TIMEFall 2016Spring 2017Summer 2017
Green Bay
Accepting
Waitlist
Accepting

Application Checklist

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Curriculum
Students following the study plan below will complete the Winemaking (Enology) associate degree in the number of semesters shown.
FIRST SEMESTER
10-145-185
Organizing Your Small Business
3
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. Course Typically Offered: Fall/Spring
10-320-109
VIN146-Intro to Enology
3
10-320-109 VIN146-INTRO 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.)
10-320-112
VIN210-Intro to Wine Microorgs
3
10-320-112 VIN210-INTRO TO WINE MICROORGS...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.
10-320-121
VIN105-Molec Prin Grape/Wine
4
10-320-121 VIN105-MOLEC PRIN GRAPE/WINE...emphasis on chemical fundamentals of winemaking. This course includes organic, biochemistry, and applications with a focus on the grape and wine industry.
10-801-136
English Composition 1
3
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 =18 AND ACT Reading =15 OR 10-831-103, Intro to College Writing or 10-831-107, College Reading and Writing 1 with "B" or better OR equivalent) Course Typically Offered: Summer/Fall/Spring
SEMESTER TOTAL
16
SECOND SEMESTER
10-145-189
Writing a Business Plan-Sm Bus
3
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. Course Typically Offered: Summer/Fall/Spring
10-320-110
VIN148-Winery Sanitation
3
10-320-110 VIN148-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)
10-320-111
VIN160-Winery Equip Operation
2
10-320-111 VIN160-WINERY EQUIP 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-Winery Safety
2
10-320-118 VIN290-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.
10-320-126
VIN117-Cold Climate Viti & Eno
1
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)
10-804-118
Interm Algebra w Apps
4
10-804-118 INTERM ALGEBRA W APPS ...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 Elementary Algebra=61 or ACT-Math =21 or 10-834-110, Elementary Algebra AND Accuplacer Reading=55 or ACT-Reading=15 or 10-831-107, College Reading and Writing 1 or Intro to College Writing with "B" or better OR equivalent)
SEMESTER TOTAL
15
THIRD SEMESTER
10-320-113
VIN246-Intermed Enology-Harves
2
10-320-113 VIN246-INTERMED ENOLOGY-HARVES...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)
10-320-116
VIN268-Wine/Must Analysis
3
10-320-116 VIN268-WINE/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.)
10-801-198
Speech
3
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 Sentence Skills=60 AND Accuplacer Reading=55 OR ACT-English =16 AND ACT Reading =15 OR 10-831-103, Intro to College Writing or 10-831-107, College Reading and Writing 1 with "B" or better OR equivalent)
10-809-199
Psychology Of Human Relations
3
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 10-831-103, Intro to College Writing or 10-831-107, College Reading and Writing 1 with "B" or better OR equivalent) Course Typically Offered: Summer/Fall/J-Session/Spring
Elective 5
SEMESTER TOTAL
16
FOURTH SEMESTER
10-320-115
VIN259-Cellar Ops Technology
2
10-320-115 VIN259-CELLAR OPS 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)
10-320-117
VIN266-Sensory Evaluation
3
10-320-117 VIN266-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)
10-320-124
VIN247-Inter Enology-Post Harv
2
10-320-124 VIN247-INTER ENOLOGY-POST HARV... 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
3
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: Accuplacer Reading=55 OR ACT Reading =15 OR 10-831-103, Intro to College Writing or 10-831-107, College Reading and Writing 1 with "B" or better OR equivalent)
10-809-172
Intro to Diversity Studies
3
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 10-831-103, Intro to College Writing or 10-831-107, College Reading and Writing 1 with "B" or better OR equivalent)
10-809-195
Economics
3
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 10-831-103, Intro to College Writing or 10-831-107, College Reading and Writing 1 with "B" or better OR equivalent) Course Typically Offered: Summer/Fall/J-Session/Spring
SEMESTER TOTAL
16
TOTAL CREDITS
63
Curriculum Note
. The following courses must be taken at NWTC to receive an Associate Degree: 10-145-185 Organizing Your Small Business, 10-145-189 Writing a Business Plan-Small Business and 10-320-121 VIN105-Molecular Principles Grape/Wine.
10-145-185,
Organizing Your Small
Business
10-145-189,
Writing a Business Plan-Small
Business
10-320-121,
VIN105-Molecular Principles
Grape/Wine
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
. Advanced Winery Marketing, VIN271

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.

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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

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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.

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