Niagara College

Description:

In this course you will learn about fundamental winemaking operations and technologies as well as quality assurance/quality control standards and procedures used in the commercial wine industry. Topics include cellar cleaning and sanitation, equipment use and maintenance, grape receiving, crush pad operations, wine transfers and rackings, additions, barrel work and record-keeping. Classroom theory will be supported by frequent practical labs in small groups in the NC Teaching Winery.