The Enology Technology Program is a one-year certificate is designed to prepare students with the necessary skills in the science and art of winemaking.  The program is intended for the entrepreneur exploring business opportunities in the grape wine industry, and/or the small winery employee interested in career development.

Dr. C. David Ponce                    618 634-3216

davidp@shawneecc.edu

First Semester                                   Semester Hours

VIN 116 Introduction to Enology                     2

VIN 118 Cellar Sanitation & Maintenance        2

VIN 217 Fall Winery Technology                     3

MAT 121 Technical Mathematics                     3

PHS 112 Physical Science                                4

SEM 111, College Orientation                          1

or LRC 112 Library as an Info Source              1

or VOL 201 Volunteer Service                         1

INT 111  Career Development                         1

Total Required Hours                                     16

Second Semester

VIN 126 Intermediate Enology                          2

VIN 219 Winter Winery Technology                 3

VIN 216 Sensory Evaluation                             3

VIN or Chemistry elective                                 4

Total Required Hours                                      12

VIN 116 Introduction to Enology

This is an intensive 12-week course in the basic science and technology of winemaking intended for the entrepreneur exploring business opportunities in the grape wine industry, and/or the prospective small winery employee interested in career development. 

VIN 118 Cellar Sanitation & Maintenance

The basic science and technology of cellar sanitation is covered including methods of cellar sanitation covering premises, tanks, pumps, filters, oak barrels and sampling equipment, including but not limited to chemical agents, reagents, and thermal treatments leading to sterile bottling.  Environmental issues and compliance are addressed.

VIN 217 Fall Winery Technology

Intended for students with some wine making experience, the course follows the tasks following harvest.   The content builds an understanding of the methods and science involved through participation in white and red wine production. 

VIN 126 Intermediate Enology

This is intended for the experienced intermediate winemaker, the winery employee interested in career development, or the advanced home winemaker that is seeking new challenges.  Basic organic chemistry, microbiology, and some mathematics familiarity is recommended.

VIN 219 Winter Winery Technology

Intended for students with some wine making experience, the course follows the tasks performed during the passive vineyard periods in winter.  The content improves students’ understanding of the methods and science involved by participating in activities associated with finished wine production.

VIN 216 Sensory Evaluation

The course develops an understanding of the principles of sensory evaluation used in commercial wine making.  It will also be of benefit to the wine enthusiast who is interested in reaching advanced levels of appreciation as well as to the producer, the wine merchant, and ultimately the enologist, who by the nature of their profession need to discern flavors and establish tasting benchmarks.