HORT 1104

HORT 1104

Course information provided by the Courses of Study 2014-2015.

Broad introduction to grape cultivation and wine fermentations. Topics include history of winemaking, viticultural regions, vineyard and winery practices, wine flavor chemistry and microbiology, and wine flavor perception. Tasting wines in class illustrates the components that determine wine quality.

When Offered Fall, spring.

Fees Course fee: Students must purchase four approved wine glasses by the second class. A $50 tasting fee will be applied to student bursar bill.

Comments Viticulture and Enology majors and minors must take the course for a letter grade. Preregistered students must attend, or notify instructors of their absence before, first class or risk being dropped. No auditors. Due to high demand for this course and consumption of wine in classes, the absolute drop deadline for all students is by the second class meeting.

Outcomes
  • Describe the importance of fermentations to human history, health and cultures.
  • Apply basic chemistry and biology to viticulture and enology.
  • Explain general grape cultivation and wine production procedures.
  • Demonstrate wine flavor evaluation and appreciation techniques.

View Enrollment Information

Enrollment Information
Syllabi: none
  •   Regular Academic Session.  Combined with: FDSC 1104VIEN 1104

  • 3 Credits Stdnt Opt

  •  5006HORT 1104  LEC 001

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  • Instruction Mode:
    Lec and lab required for undergraduate enology and viticulture students. Students who do not attend first class or provide prior notice to instructor of their absence from first class will be dropped from the instructors' roster. Student is then responsible for dropping course though their college. Students must purchase four approved wine glasses and pay a $50 tasting fee by the second class session.

Enrollment Information
Syllabi: none
  •   Regular Academic Session.  Combined with: FDSC 1104VIEN 1104

  • 3 Credits Stdnt Opt

  • 17736HORT 1104  LEC 002

    • TR
    • Arnink, K

      Vanden Heuvel, J

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  • Instruction Mode: