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The mission of the Napa Valley College Winery Business is to provide a realistic wine making operation that provides students with state-of-the-art, hands-on experience in all facets of the wine making, sales, and facilities operations that create and produce high quality wine products.
SPRING COURSES
FUNDAMENTALS OF ENOLOGY - VWT 180
An introduction to the science of winemaking, including grape
maturation, harvesting, fermentation, wine development, blending,
filtration and preparation for bottling. Students learn the winemaking
options available to create different wine styles.
WINERY MANAGEMENT - VWT 271
Fundamentals of winery management including the preparation of
annual plans and budgets; labor management; legal compliance,
and record-keeping.
FUNDAMENTALS OF WINE CHEMISTRY & MICROBIOLOGY - VWT 272
Chemistry and microbiology of winemaking, including use of enzymes
and yeasts; fermentation management; wine micro-organisms;
phenols; aging; flavor development.
SPRING WINERY OPERATIONS - VWT 281
Winery operations for the winter and spring seasons, including handling
and storage of new wines; maintenance of wines from previous
vintages; general cellar practices. Class operates the Teaching Winery.
Student must be at least 21 years of age in order to participate
in wine tasting.
FALL COURSES
FUNDAMENTALS OF ENOLOGY - VWT 180
An introduction to the science of winemaking, including grape
maturation, harvesting, fermentation, wine development, blending,
filtration and preparation for bottling. Students learn the winemaking
options available to create different wine styles.
LABORATORY ANALYSIS OF MUSTS AND WINES - VWT 172
An introduction to winery laboratory practices, including basic
principles, techniques and common methods of analysis
for musts and wines. Students learn laboratory methods used
to determine when to add amendments to wines and how
to stabilize and clarify wines.
FALL WINERY OPERATIONS - VWT 280
Winery operations for the fall season, including grape maturity
monitoring, grape harvesting; fermentation, handling
and storage of new wines; maintenance of wines from
previous vintages; general cellar practices. Class operates
the Teaching Winery.
ADVANCED WINEMAKING - VWT 270
Advanced course in winemaking, including development of
winemaking style, experimentation in production practices
and enhancement of wine quality. Course provides essential
skills for a career in commercial winemaking. Laboratory
materials fee.
Prerequisite: VWT 180; Student must be at least 21 years
of age to participate in wine evaluation.
SUMMER COURSES
SUMMER WINERY OPERATIONS - VWT 280
Winery operations for the summer season, including handling
and storage of new wines; maintenance of wines from
previous vintages; general cellar practices. Class operates
the Teaching Winery.
Prerequisite: Student must be at least 21 years of age in order
to participate in wine evaluation.