- Schedule of Classes - January 14, 2015 6:16PM EST
- Course Catalog - January 14, 2015 6:21PM EST
Course information provided by the Courses of Study 2014-2015.
Field trips, vineyard and winery work provide opportunities for application of knowledge gained in Grapes to Wines lecture course. Students will produce a wine, from grape harvest determination to cold stabilization. Some winery activities between laboratory sessions plus a two-day field trip expected.
When Offered Fall.
Permission Note Enrollment limited to: 20 students. Preference given to: Viticulture and Enology majors and minors.
Prerequisites/Corequisites Prerequisite: FDSC 1105/VIEN 1105 and HORT 2204/FDSC 2204/VIEN 2204. May be taken concurrently with HORT 2204.
- Demonstrate wine analytical techniques.
- Identify different grapevine species and cultlvars in the vineyard.
- Assess fruit ripening and make good decisions about harvest time.
- Explain each step in winemaking process, including typical procedures used and the scientific rationale for choosing a particular technique from alternatives at each step.
- Produce wines from grape harvest to cold stabilized products.
- Demonstrate wine flavor evaluation and appreciation techniques.
Credits and Grading Basis
2 Credits Graded(Graded)
Class Number & Section Details
- MStocking Hall 146
Vanden Heuvel, J
FDSC/HORT/VIEN 1105 and 2204 (may be taken concurrently with 2204).
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