University of Kentucky 3 credits Plant and Soil Science
This course is designed to provide students with an understanding of procedures used to produce commercial wines in Kentucky. Topics to be discussed include: the impact of vineyard management practices on wine quality, chemical constituents of wine grapes, production procedures specific to various wine styles using both small and large scale equipment, and economics of wine production. Lecture, three hours per week. Prereq: Must be 21 years of age prior to first day of class.
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