Ecampus Schedule of Classes - All Terms
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. Emphasizes the application of chemical, microbial, and sensory analysis techniques in wine production. Provides training to interpret analytical data from grapes and wine to make informed adjustments to winemaking practices. 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.
| Term | CRN | Sec | Cr | P/N | Instructor | Type | Status | Cap | Avail | WL Cap | WL Avail |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Sp27 | 57237 | 400 | 2 | Staff | Online | Open | 1 | 1 | 0 | 0 | |
| Registration Restrictions Enforced Prereqs: FST 466 [D-] Campus Restrictions: -C (Corv) | |||||||||||
| Class Notes: Campus restrictions end Monday of Week 10 | |||||||||||
| Syllabus: Available in Canvas to students enrolled in this course. | |||||||||||
Academic calendar
Currently it's fall intersession. See academic calendar for our quarter term schedule.
Fall term starts Sept. 23.
Winter term starts Jan. 4, 2027.
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