- Schedule of Classes - January 19, 2016 6:14PM EST
- Course Catalog - January 19, 2016 6:21PM EST
Course information provided by the Courses of Study 2015-2016.
Viticulture and enology principles and practices, emphasizing cool climate production. Course examines environmental factors affecting grape production and quality, soils, anatomical and physiological bases for vineyard management decision-making. All aspects of winemaking are covered, from harvest decisions to bottling, with concentration on practices through fermentation completion.
When Offered Fall.
Permission Note Enrollment limited to: 50 students. Preference given to Viticulture and Enology majors and minors.
Prerequisites/Corequisites Prerequisite: FDSC 1104/PLHRT 1104/VIEN 1104, college-level general chemistry and general biology (at least one of each).
- Illustrate the phenology and growth of grapevines.
- Demonstrate wine flavor evaluation and appreciation techniques.
- Describe different grapevine rootstocks, their attributes, and backgrounds.
- Discuss the climatic requirements of grapevines.
- Explain and assess fruit growth, development, ripening.
- Define and evaluate the impact of viticultural practices and environmental influences on vine growth and fruit composition.
- List and recognize grape pests and diseases.
- Apply basic chemistry and biology principles to enology techniques & analyses.
- Explain each step in winemaking procedure, including typical procedures used and the scientific rationale for choosing a particular technique from alternatives at each step.
- Discuss information in books and articles, using good critical evaluation skills.
Disabled for this roster.