VIEN 2204

VIEN 2204

Course information provided by the Courses of Study 2019-2020.

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. Enrollment 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)

  • 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

  •   Regular Academic Session.  Choose one lecture and one discussion. Combined with: VIEN 5204

  • 3 Credits GradeNoAud

  •  3738 VIEN 2204   LEC 001

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

  •  4356 VIEN 2204   DIS 201