FDSC 2204

Principles and Practices of Growing Grapes and Making Wines

Course Description

Course information provided by the Courses of Study 2018-2019.

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: VIEN 1104, college-level general chemistry and general biology (at least one of each).

Distribution Category (BIONLS-AG, OPHLS-AG)

Comments Co-meets with FDSC 5204, PLHRT 5204, VIEN 5204.

• 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.

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