About This Program
The Enology undergraduate certificate provides students with the practical experience and the technology skills of winemaking. The program emphasizes hands-on field experiences and laboratory practicum at local vineyards and wineries.
Contact Information
Program Delivery
Examples of Possible Careers and Salaries*
Farmworkers and laborers, crop, nursery, and greenhouse
- -3.3% decline
- 504,800 number of jobs
- $35,690 potential earnings
Food science technicians
- 4.8% about as fast as the average
- 20,400 number of jobs
- $49,430 potential earnings
Separating, filtering, clarifying, precipitating, and still machine setters, operators, and tenders
- -4.3% decline
- 54,400 number of jobs
- $49,500 potential earnings
* Source of occupation titles and labor data comes from the U.S. Bureau of Labor Statistics' Occupational Outlook Handbook. Data comprises projected percent change in employment over the next 10 years; nation-wide employment numbers; and the yearly median wage at which half of the workers in the occupation earned more than that amount and half earned less.
Admission Requirements
The university affirmatively strives to provide educational opportunities and access to students with varied backgrounds, those with special talents and adult students who graduated from high school three or more years ago.
Kent State campuses at Ashtabula, East Liverpool, Geauga, Salem, Stark, Trumbull and Tuscarawas, and the Twinsburg Academic Center, have open enrollment admission for students who hold a high school diploma, GED or equivalent.
Some programs may require that students meet certain requirements before progressing through the program. For programs with progression requirements, the information is shown on the Coursework tab.
International Students: All international students must provide proof of English language proficiency (unless they meet specific exceptions to waive) by earning a minimum 71 TOEFL iBT score, minimum 6.0 IELTS score, minimum 47 PTE score or minimum 100 DET score, or by completing the ELS level 112 Intensive English Program. For more information on international admission visit the admissions website for international students.
For more information on admissions, contact the Regional Campuses admissions offices.
Roadmap
This roadmap is a recommended semester-by-semester plan of study for this program. Students will work with their advisor to develop a sequence based on their academic goals and history. Courses designated as critical (!) must be completed in the semester listed to ensure a timely graduation.
Plan of Study Grid | Semester One |
|---|
| ENOL 12000 | SCIENCE OF WINE AND BEER PRODUCTION I | 3 |
| ENOL 14600 | INTRODUCTION TO ENOLOGY | 3 |
| | Credit Hours | 6 |
| Semester Two |
|---|
| ENOL 16000 | WINERY EQUIPMENT OPERATION | 2 |
| ENOL 22000 | SCIENCE OF WINE AND BEER PRODUCTION II | 2 |
| ENOL 22001 | ADVANCED WINERY AND BREWERY MICROBIOLOGY AND SANITATION | 4 |
| | Credit Hours | 8 |
| Semester Three |
|---|
| ENOL 22092 | INTERMEDIATE ENOLOGY: HARVEST AND CRUSH WITH FIELDWORK (ELR) | 4 |
| VIN 11100 | INTRODUCTION TO VITICULTURE AND VINEYARD ESTABLISHMENT | 3 |
| | Credit Hours | 7 |
| Semester Four |
|---|
| ENOL 23092 | INTERMEDIATE ENOLOGY: POSTHARVEST WITH FIELDWORK (ELR) | 4 |
| ENOL 26600 | SENSORY EVALUATION | 3 |
| | Credit Hours | 7 |
| | Minimum Total Credit Hours: | 28 |
Program Learning Outcomes
Gradates of this program will be able to:
- Explain and apply winemaking principles and practices, including calculations necessary for accurate, precise and safe additions to the wine.
- Identify and safely use crush, storage, fermentation, transfer, sanitation, refrigeration and bottling equipment found in a winery.
- Perform introductory microbiology methods for winery sanitation and bottle sterilization.
- Properly handle and eliminate waste products from the winery with regard to environmental and safety regulations.
- Identify the role of both good and bad microorganisms frequently encountered in winemaking process, including how to deal with each.
- Describe the principles of sensory evaluation used in commercial winemaking, including a beginning mastery of discerning flavors to establish testing benchmarks.
