BOONE, N.C. — Erik Martella, wine specialist and lecturer in the Appalachian State University Department of Chemistry and Fermentation Sciences, member of the College of Arts and Sciences Advancement Council, and proprietor of Erik Martella Wines, partnered with three local businesses to provide hands-on fermented-beverage-making experiences for his students in FER 4150: Winery Operations and Analysis.
Students were split into three groups, each focusing on a different fermented beverage—wine, cider, or mead. For three weeks, they visited the businesses, lending a hand during production activities and interacting with owners, winemakers, and production managers.
Fermentation Sciences majors Craig Barnette (second from left), Myles Tan (third from left), and Drayton Dellinger (fourth from left) visited Stardust Cellars in North Wilkesboro to learn about making mead. While there, they met with proprietor Nicolas Hogrefe (left) and production manager Erick Hurtado ’17 (right).
Fermentation Sciences majors Finn Adams (left), Chris Martin (second from left), and Dominic Bernardi (third from left) and instructor Erik Martella (right) visited Grandfather Mountain Vineyard in Banner Elk to learn about winemaking from head winemaker Will Burrow ’20 (fourth from left).
Fermentation Sciences majors Rhett Pressley (fourth from left), Myanna Green (fifth from left), and Carolina Morales (sixth from left) and instructor Erik Martella (right) visited Molley Chomper in Lansing. While there, the students learned about cidermaking with founder and lead cider maker Kate Arscott (left), co-founder and orchardist Tim Arscott (second from left), and cidermaker Kyle Haas (third from left).
To learn more about App State's Fermentation Sciences program, visit appstate.edu/academics/majors/id/fermentation-sciences.
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About the A.R. Smith Department of Chemistry and Fermentation Sciences
The A.R. Smith Department of Chemistry and Fermentation Sciences offers a Bachelor of Arts in chemistry, a Bachelor of Science in chemistry with eight different concentrations and an interdisciplinary Bachelor of Science degree in fermentation sciences. The department’s programs prepare students to attend graduate and professional schools, as well as for employment in the pharmaceutical and fermentation industries and other business sectors. Learn more at dcfs.appstate.edu.
About the College of Arts and Sciences
The College of Arts and Sciences (CAS) at Appalachian State University is home to 17 academic departments, two centers and one residential college. These units span the humanities and the social, mathematical and natural sciences. CAS aims to develop a distinctive identity built upon our university's strengths, traditions and locations. The college’s values lie not only in service to the university and local community, but through inspiring, training, educating and sustaining the development of its students as global citizens. More than 6,800 student majors are enrolled in the college. As the college is also largely responsible for implementing App State’s general education curriculum, it is heavily involved in the education of all students at the university, including those pursuing majors in other colleges. Learn more at cas.appstate.edu.
By Lauren Gibbs and Erik Martella
October 15, 2025
BOONE, N.C.
Fermentation Sciences majors Finn Adams (left), Chris Martin (second from left), and Dominic Bernardi (third from left) learned about winemaking from Will Burrow ’20 (fourth from left), head winemaker at Grandfather Mountain Vineyard in Banner Elk.
Fermentation Sciences majors Finn Adams (left), Chris Martin (second from left), and Dominic Bernardi (third from left) learned about winemaking from Will Burrow ’20 (fourth from left), head winemaker at Grandfather Mountain Vineyard in Banner Elk.