Dear Indiana Winemakers
Starting this August, Dr. Bordelon and I will provide you with an opportunity to listen in on our Purdue upper level class FS 506 Commercial Grape and Wine Production. The class was designed for undergraduate seniors and graduate students who are interested in pursuing a career in the wine industry. We are co-teaching FS 506 for the fourth time since 2010, and hope that it can also serve as a knowledge base for you, and your winery and vineyard staff.
The two-hour lectures will be narrated PowerPoint presentations using the Cisco WebEx platform. Please see the weekly schedule of topics below. We will send you links to the presentations as soon as we get them ready. You will have to install a small app called Network Recording Player (for Windows or Mac) before you download the lecture videos for off-line viewing at your leisure.
On October 1st, the Purdue Wine Grape Team will hold an informal Tailgate Meeting at one of your vineyards (hosting suggestions welcome!) to answer questions and give you a chance to share your own experiences.
Cheers,
Christian Butzke
Professor of Enology
Food Science 506 WEEKLY CLASS SCHEDULE Fall Semester 2015
Aug 27 Viticulture 1 Grape species and varieties, world production
Sep 03 Viticulture 2 Sustainability: site selection and varieties matching
Sep 10 Enology 1 White vs red winemaking techniques and styles
Sep 17 Viticulture 3 Integrated pest and disease ID and management
Sep 24 Viticulture 4 Vine balance and crop estimation techniques
Oct 01 Tailgate Meeting Local vineyard TBD
Oct 08 Viticulture 5 Training systems, trellising and canopy management
Oct 15 Enology 2 Wine analyses and quality systems
Oct 22 Viticulture 6 Fruit quality assessment and harvest decisions
Oct 29 Enology 3 Sparkling and dessert winemaking
Nov 05 Enology 4 Fining, stabilization and winery sanitation
Nov 12 Viticulture 7 Grapevine pruning techniques
Nov 19 Enology 5 Oak barrels, corks and closures
Nov 26 Enology 6 Wine filtration and bottling operations
Dec 03 No Class Thanksgiving
Dec 10 Enology 7 Sensory evaluation