Cap Management with Students

Students in the WGS/ENS 385 Course – Applied Sustainable Wine Production and Sensory Analysis – learn how to manage the cap of 4 of the 5 wines in the winery.

This course is designed to give practical experience in the production of wine. From the moment the grapes are harvested, pre-fermentation, fermentation and post- fermentation procedures, until the wine is put into barrels for extended aging. The course is also designed to give students the necessary sensory analytical skills to be able to detect the proper evolution from grape must to wine.