The non-credit Winemaking certificate provides a thorough understanding of the wine making process, grape growing, chemistry, winery equipment, mixology, and bottling, packaging and labeling of a final wine product.
Course materials are delivered via three formats:
- Video courses which students can watch at self-determined times
- Instructor led weekly Zoom discussions
- On-site winery visit: mandatory class meeting on a Saturday or full weekend at participating wineries (students must be 21 year of age to participate in the Wine Sensory tasking weekend)
Courses are formatted in a seven-week curriculum; courses range from 14 to 28 hours in length. Motivated students could complete the certificate requirements in one year, or the courses can be taken a la carte, as desired.
| Spring I | Summer | Fall 1 |
| Introduction to Wine Production | Winery Regulations | Fining, Filtration & Bottling |
| Sensory Evaluation | Harvest Winery Equipment | |
| Spring II | Fall II | |
| Wine Juice & Handling Equipment | Wine Chemistry | |
| Fermentation | Wine Chemistry - LAB ONLY | |
| Wine Sanitation |
Career Potential
Pennsylvania currently has 250 wineries across the state and increasing all the time. Our varied soils and climates produce a wonderful variety of grapes resulting in great regional wine specialties. While students will not be making wine in this program, they will benefit from gaining a better understanding of the winemaking process. This program is ideal for those already producing wine as a hobbyist and wanting to take their abilities to the next level, or for individuals working in the wine industry wanting to refine their skills and deepen their knowledge.
Meet the Instructor
Bob Green, a resident of northwest Pennsylvania, has over 30 years of experience in the wine industry where he contributes as a winemaker, an educator, and industry consultant. He is the Executive Winemaker for Presque Isle Wine Cellars and works as a consultant to many northeastern United States wineries. Bob is a long-time instructor in the Culinary and Wine Institute at Mercyhurst University and in the Viticulture and Enology program at Harrisburg Area Community College. Bob serves as the lead instructor in Penn State’s Winemaking Certificate program.
Tuition Cost
Course Fee: The cost of each course is $750. The Wine Sensory Evaluation and Wine Chemistry courses will be assessed an additional $50 lab fee. Weekend activities, including any necessary travel/accommodations, are at the student’s expense.
Discounts: A discount will be extended to multiple registrations generated from the same household or company. Additionally, students intending to complete the 9 courses required to earn the certificate will receive a 10% discount on tuition to be applied on the 9th course; instead of paying $750, you will be charged $75. Please contact the Continuing Education Office at 610-396-6220 to register with one of these qualifying discounts.
Course Offering
Summer
Winery Regulations (AG 5036)
- May 12 - June 27, 2025
- Weekly Zoom class on Tuesdays from 7-8 pm
Register
Fall I
Fining, Filtration & Bottling (AG 5035)
- August 25 - October 10, 2025
- Weekly Zoom class meetings will be held on Wednesdays, 7-8pm
Register
Harvest Winery Equipment (AG 5032)
- September 22 - October 4, 2025
- Choose one on-site equipment day:
Southeastern PA Equipment on September 27, 2025
Northwestern PA Equipment on October 4, 2025
Register
Fall II
Winery Sanitation (AG 5037)
- October 27 - December 12, 2025
- Weekly Zoom class on Tuesdays from 7-8 pm
Register
Wine Chemistry (AG 5034)
- October 27 - December 21, 2025
- Weekly Zoom class meeting on Wednesdays from 7-8 pm
- In person chemistry lab at Penn State Berks:
- Friday, December 12, 2025, from 7-9pm
- Saturday, December 13, 2025, from 9am-5 pm
- Sunday, December 14, 2025, from 9am-12 pm (noon)
- A $50 lab fee applies and is in addition to the course registration fee
Register
Wine Chemistry - LAB ONLY* (10 hours)
*Does not satisfy the Winemaking Certificate requirement.
This one-day laboratory session introduces students to wine quality parameters and methods to measure them with basic equipment commonly found in a winery laboratory. Emphasis is placed on proper and safe technique, and interpreting results.
Learning Outcomes:
- Measure sugar content of grapes and musts using hydrometry and refractometry
- Perform tests for pH, sulfur dioxide, alcohol and titratable and volatile acidity
- Saturday, December 13, 2025, from 9am-5pm
- In person chemistry lab at Penn State Berks (Reading, PA)
- Registration Fee: $275 plus a $50 lab fee
Register Lab ONLY
Spring I
Introduction to Wine Production (AG 5030)
- Coming Spring 2026
- Weekly Zoom class meetings will be held on Wednesdays, 7-8 pm
- Required Textbook: Wine Science: Principles and Applications (Food Science and Technology), 5th Edition by Ronald S. Jackson (Author). ISBN# 9780128161180
Sensory Evaluation (AG 5031)
- Coming Spring 2026
An on-campus lab seminar at Penn State Berks campus (Reading, PA) is required to complete this course. - Weekly Zoom class meetings will be held on Tuesdays, 7-8 pm
- A $50 lab fee applies and is in addition to the course registration fee
Spring II
Fermentation (AG 5033)
- Coming Spring 2026
- Weekly Zoom class meetings will be held on Tuesdays, 7-8 pm
- Required Textbook: Wine Science: Principles and Applications (Food Science and Technology), 5th Edition by Ronald S. Jackson (Author). ISBN# 9780128161180
Wine Juice and Handling Equipment (AG 5038)
- Coming Spring 2026
- Choose one on-site tour:
- Southeastern PA Winery Tour, or
- Northwestern PA Winery Tour
- Choose one on-site tour:
