PLHRT 2204

Course information provided by the Courses of Study 2017-2018.

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).

Distribution Category (BIONLS-AG)

Outcomes
  • 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.

View Enrollment Information

Enrollment Information
Syllabi: none
  •  4705PLHRT 2204  LEC 001