VIEN 2205

VIEN 2205

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. Enrollment 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 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.

View Enrollment Information

Enrollment Information
Syllabi: none
  •   Regular Academic Session.  Combined with: FDSC 2205HORT 2205

  • 2 Credits Graded

  •  4663VIEN 2205  LAB 401

  • Instruction Mode:
    FDSC/HORT/VIEN 1105 and 2204 (may be taken concurrently with 2204).