Enology Diploma

Program Description

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

By completing this program, students will achieve the following learning outcomes:

• 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.

Career Opportunities

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.