FDST 1320 - Principles of Enology I

Designed for training students entering the field of viticulture and enology in the history and development of the wine industry; factors affecting wine quality; winemaking operations including harvest, scheduling, crushing, fermentation, and record keeping.

Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0

Last updated: 11/09/2018