2017-2018 Student Catalog 
    Jun 15, 2024  
2017-2018 Student Catalog [ARCHIVED CATALOG]

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.


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.

Program Requirements (ENOL)

  1. A total of at least 64-credit hours with a minimum curriculum grade-point average of 2.0. Academic Foundations courses do not count toward the degree.
  2. Because the Niagara Falls Culinary Institute (NFCI) is not a branch campus, students enrolled at NFCI must take at least one course on the Sanborn campus that is required in the program.
  3. Viticulture: A minimum of 42-credit hours to include:
    VIN 146  -  Introduction to Enology 
    VIN 148  -  Winery Sanitation 
    VIN 160  -  Winery Equipment Operations  
    VIN 210  -  Introduction to Wine Microorganisms  
    VIN 246  -  Intermediate Enology 
    VIN 257  -  Fall Wine Production Internship 
    VIN 259  -  Cellar Operation Technology 
    VIN 266  -  Sensory Evaluation 
    VIN 268  -  Wine & Must Analysis 
    VIN 293  -  Soils for Viticulture  
    WBV 107  -  Wine Chemistry  
  4. Natural Sciences - General Education: A minimum of 8-credit hours to include:
    BIO 109  -  General Biology I 
    BIO 109L  -  General Biology I Lab 
    BIO 221  -  Microbiology 
    BIO 221L  -  Microbiology Lab  
  5. Basic Communications - General Education:  A minimum of 9-credit hours to include:
    BUS 229  -  Business Communications  
    ENG 101  -  Writing I 
    ENG 102  -  Writing II & Introduction to Literature  
  6. Mathematics - General Education:  A minimum of 3-credit hours to include:
    MAT 106  -  Contemporary Mathematics  or higher mathematics
  7. Arts - General Education:  A minimum of 3-credit hours to include:
    ART 137  -  Ancient to Gothic Art  OR
    ART 138  -  14th to 19th Century Art  
  8. Social Sciences - General Education:  A minimum of 3-credit hours to include:
    PSC 101  -  American Government  
  9. Computer Technology:  A minimum of 3-credit hours to include:
    CIS 100  -  Introduction to Computer Applications  OR
    CIS 105  -  Introduction to Operating Systems   AND
    CIS 111  -  Introduction to Word Processing   AND
    CIS 115  -  Introduction to Spreadsheets  
  10. Business Education:  A minimum of 1-credit hour to include:
    BUS 182  -  College Success: Business  
  11. Health and Physical Education:  A minimum of 3-credit hours to be chosen from:
    Health/Physical Education elective  

Typical Program

Because the Niagara Falls Culinary Institute (NFCI) is not a branch campus, students enrolled at NFCI must take at least one course on the Sanborn campus that is required in the program.

Scholarship Opportunities

There are several scholarships available to NCCC students.  Scholarship deadline dates vary each semester.  For more information, please visit the scholarship webpage at www.niagaracc.suny.edu/scholarships . The NCCC Scholarship Office is located within the Financial Aid Complex, A-114 or by phone (716) 614-6205.