Special Department Information:

ENOLOGY A.A.S. DEGREE
Program Course Requirements

First Year - Fall Semester
COMP 1101 Computer Fundamentals (3 cr)
BIOL 1431 General Biology I (5 cr)
MATH 1506 Beginning College Algebra (4 cr)
VITI 1146 Introduction to Enology (3 cr)
Total - 15 Credits

Spring Semester
CHEM 1414 Fundamentals of Chemistry (4 cr)
SPCH 1431 Fundamentals of Public Speaking (3 cr)
VITI 1148* Winery Sanitation (3 cr)
VITI 1160* Winery Equipment Operation (2 cr)
VITI 1210 Introduction to Wine Microorganisms (3 cr)
Total - 15 Credits

Second Year - Fall Semester
BIOL 2457* Microbiology (4 cr)
ENGL 1410 Composition I (4 cr)
POLS 1435 American Government and Politics (3 cr)
VITI 1246* Intermediate Enology (3 cr)
Total - 14 Credits

Spring Semester
BUSN 1166 Business Communication (3 cr)
VITI 1259* Cellar Operations Technology (2 cr)
VITI 1266* Sensory Evaluation (3 cr)
VITI 1268* Wine and Must Analysis (3 cr)
Elective (2 cr)
Total - 13 Credits

Third Year - Fall Semester
VITI 1257* Fall Wine Production Internship (3 cr)
Total 3 Credits

GRADUATION REQUIREMENT - 60 CREDITS
*Denotes Prerequisites

Click here to download the Enology AAS Degree Program Planning Form (PDF)

Career Description: Enologists oversee the production of wine. They inspect grapes and evaluate the crops to determine when to harvest and start wine production. They ensure proper crushing methods and techniques. Responsibilities depend on the size of the winery. The enologist is heavily involved in quality control. One may work with a laboratory technician if employed by a larger winery. Another may develop new wines or specialize in a specific wine in a larger winery.

Program Information: The program provides the knowledge required to produce wines of the highest quality. Students learn the science, agriculture, and business skills necessary to enhance Minnesota’s rapidly growing wine industry. Included is a foundation in chemistry and biology along with specific courses related to cultivar selection, soil preparation, cellar maintenance and marketing. The program is specifically designed to include fieldwork and laboratory practicums at local wineries.

Program Outcomes:
Graduates will be able to:

• 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.

Special Program Requirements:

In addition to the program requirements, students must meet the following conditions in order to graduate:

1. College Cumulative GPA Requirement: cumulative grade point average (GPA) of credits attempted and completed at CLC must be at least 2.0;
2. College Technical Core GPA Requirement: cumulative GPA of credits attempted and completed towards the technical core of the diploma or degree must be at least 2.0;
3. Residency Requirement: students must complete 25% of their credits at Central Lakes College.

Transfer Opportunities: Viticulture and Enology Science and Technology Alliance (VESTA) is a consortium of colleges, including Central Lakes College, Northeast Iowa Community College, Missouri State University, Rend Lake (Ill.) Community College, and Redlands (Okla) Community College. See an advisor for further information about completing a bachelor’s degree.