- 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.
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 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.
Regular Academic Session. Combined with: VIEN 5204
Credits and Grading Basis
3 Credits GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
- TROnline Meeting
- Sep 2 - Dec 16, 2020
Instruction Mode: Online
Prerequisite: VIEN 1104, college-level general chemistry and general biology (at least one full course of each).
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