- Schedule of Classes - March 3, 2021 7:15PM EST
- Course Catalog - March 3, 2021 7:16PM EST
Course information provided by the Courses of Study 2020-2021.
Broad introduction to grape cultivation and wine fermentations. Topics include history of winemaking, viticultural regions, vineyard and winery practices, wine flavor chemistry and microbiology, and wine flavor perception. Tasting wines in class illustrates the components that determine wine quality.
When Offered Fall, Spring.
Fees Course fee: $50 tasting fee will be applied to student bursar bill.
Comments Viticulture and Enology majors and minors must take the course for a letter grade. Preregistered students must attend, or notify instructors of their absence before, first class or risk being dropped. No auditors. Due to high demand for this course and consumption of wine in classes, the absolute drop deadline for all students is by the second class meeting. Students must purchase four approved wine glasses by the second class.Outcomes
- Describe the importance of fermentations to human history, health and cultures.
- Apply basic chemistry and biology to viticulture and enology.
- Explain general grape cultivation and wine production procedures.
- Demonstrate wine flavor evaluation and appreciation techniques.
Regular Academic Session.
Credits and Grading Basis
3 Credits Opt NoAud(Letter or S/U grades (no audit))
Class Number & Section Details
- TROnline Meeting
- Sep 2 - Dec 16, 2020
Instruction Mode: Online
There is no waitlist for this course. Students who do not attend first class or provide prior notice to instructor of their absence from first class will be dropped from the instructors' roster. Student is then responsible for dropping course though their college. The absolute drop deadline for all students is by the second class meeting.
Disabled for this roster.