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College of Agricultural Sciences

FST 469 – Production and Analysis of Wine (2)

Examines the fundamentals of red and white wine production including procedures and equipment used and application of key chemical, microbial, and sensory analysis techniques to assess wine. This course may be subject to Enforced Prerequisites that restrict registration into the course. Check the offerings below for more information.

For more information, contact OSU Ecampus at 800-667-1465 (option 1) or ecampus.ess@oregonstate.edu.

Continue to Registration.

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
202603604264002Osborne, J.0TBD1100
Registration Restrictions
Enforced Prereqs: FST 466 [D-] and FST 479* [D-]
Campus Restrictions: -C (Corv)
Class Notes: Campus restrictions end Monday of Week 10
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus. (Note: An ONID account is required to view OSU's online directory.)
Find textbooks for FST 469 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.

Legend
= Signifies the course as a Baccalaureate Core Course.
= Signifies that fees may apply to the course.
+ = Include restriction.
- = Exclude restriction.
* = Prereq may be taken prior to or simultaneously with this course.