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Sep 30, 2024
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OEVI 3P21 - Wine Processing and Equipment
Theory and operation of grape and wine processing equipment in commercial wineries, including crushers, presses, filters, pumps, tanks; winery layout; sanitation and waste water management.
Course Format: Lectures, lab, 6 hours per week.
Restrictions: Open to OEVI majors and OEVI certificate students or permission of the instructor.
Prerequisite(s): OEVI 3P25 , CHEM 1P91 and CHEM 1P92 (1F92)
Course Notes: Materials fee and field trip fee required. The laboratory section will include fermentations to demonstrate the equipment being used. Students must be a minimum of 18 years of age. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.
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