Enology, A.A.S.

Contact Information

Program Requirements

Typical Program

Degree/Certificate:    Associate in Applied Science Degree
HEGIS Code:            5402
SUNY Code:             37250
Major Code:             ENOL

The Career

Enology is a program in the science and technology of winemaking.  Students will make wine, track fermentation, make various chemical measurements and provide finished wine to the instructor for evaluation at the conclusion of the course.

The program is intended for the entrepreneur exploring business opportunities in the grape wine industry, and/or the prospective small winery employee interested in career development. The home winemaker that has never undergone any formal training on the subject may also benefit from this program.

Enology graduates function as “cellar masters” and “field workers” in the industry.

The NCCC Approach

For Enology, primary student learning outcomes involve methods of wine production including chemical analysis of wine, fermentation, clarification, and stabilization.  With our new Niagara Falls Culinary Institute, Enology students will have the most unique of experiences getting real-life, hands-on knowledge in a wine boutique and a student-run fine dining restaurant.

Admission

Students admitted in fall, spring and summer.

Program Goals and Objectives

Upon completion of the program the graduates will:

• Understand production methods for finishing wines.
   
• Gain employment in wine cellars of established New York State wines.
   
•  Understand the effects of barrel and stainless steel aging on wine.
   
• Determine the appropriate time for bottling finished wines.

Student Learning Outcomes

Upon completion of this program, the student will:

• Describe the methods applied in white, rose, fruit, and red table wine production.

• Analyze fruit, must, and wine during the lab practical experience using various chemical measurements.

• Describe the basics of primary and secondary fermentation.

• Define clarification and stabilizations techniques.

• Employ sanitation and bottling techniques during their lab practical experience.

• Discuss winery and equipment layout.

• Recognize the signs of un-stabilized wine and explain the techniques which could be utilized to correct the stability issues.