Viticulture and Enology (VIEN)Agriculture and Life Sciences

Showing 16 results.

Course descriptions provided by the Courses of Study 2016-2017.

VIEN 1104

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 ... view course details

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  • Enrollment Information
    Combined with: FDSC 1104PLHRT 1104

  • 3 Credits Opt NoAud

  •  4962VIEN 1104  LEC 001

  • 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. Students must purchase four approved wine glasses and pay a $50 tasting fee by the second class session. If this section of the course is full, please check the PLHRT 1104 and FDSC 1104 crosslists to determine if seats are still open. The number of seats available to each class year is restricted during pre-enrollment, a "You do not fit the criteria" error message indicates that the seats for your class year are full. There is no waitlist for this course.

  • Enrollment Information
    Combined with: FDSC 1104PLHRT 1104

  • 3 Credits Opt NoAud

  •  4963VIEN 1104  LEC 002

  • 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. Students must purchase four approved wine glasses and pay a $50 tasting fee by the second class session. If this section of the course is full, please check the PLHRT 1104 and FDSC 1104 crosslists to determine if seats are still open. The number of seats available to each class year is restricted during pre-enrollment, a "You do not fit the criteria" error message indicates that the seats for your class year are full. There is no waitlist for this course.

VIEN 2310

This senior-level course uses beer and brewing science as a starting point to explore topics in fermentation biology, food chemistry, food processing, and sensory perception. Students will learn to recognize ... view course details

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    Seven Week - First.  Combined with: FDSC 2310

  • 1 Credit Stdnt Opt

  • 15261VIEN 2310  LEC 001

  • Prerequisites: Introductory biology and chemistry or permission of instructor. A $25 tasting fee will be applied to student bursar bill. Students must bring 4 appropriate glasses to each class, starting in the second week. If this section of the course is full, please check FDSC 2310 to determine if seats are still open.

VIEN 2340

Hard cider consumption has expanded rapidly over the last decade. Want to learn why? This course covers the scientific basis of cider production from orchard to bottle and provides an overview of the history ... view course details

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  • Enrollment Information
    Seven Week - Second.  Combined with: FDSC 2340

  • 1 Credit Opt NoAud

VIEN 2360

As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle ... view course details

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    Seven Week - Second.  Combined with: FDSC 2360

  • 1 Credit Stdnt Opt

  • 15480VIEN 2360  LEC 001

  • Introductory biology and chemistry or permission of instructor. A $50 tasting fee will be applied to student bursar bill. Students must bring 4 appropriate glasses to each class, starting in the second week. If this section of the course is full, please check FDSC 2360 to determine if seats are still open.

VIEN 3440

Second-semester course in commercial grape production with an emphasis on the problems of production in cold climates. Students examine the genetics of the vine and learn principles of vineyard establishment, ... view course details

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    Choose one lecture and one laboratory. Combined with: PLHRT 3440

  • 3 Credits GradeNoAud

VIEN 4310

An introduction to the practical application of brewing. Students will make several different styles of beer in a laboratory setting to understand how raw materials and processing technologies influence ... view course details

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    Seven Week - First.  Choose one lecture and one laboratory. Combined with: FDSC 4310

  • 1.5 Credits Stdnt Opt

  • 15365VIEN 4310  LEC 001

  • Prerequisites: VIEN 2204. VIEN 2205. Enrollment preference given to Viticulture & Enology students.

  • 15366VIEN 4310  LAB 401

  • Prerequisites: VIEN 2204. VIEN 2205. Enrollment preference given to Viticulture & Enology students.

VIEN 4340

Cider is a fermented beverage made from apples. Students in this course are immersed in cider production and analysis practices through activities in the teaching winery and by visiting commercial cideries. ... view course details

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  • Enrollment Information
    Seven Week - Second.  Choose one lecture and one laboratory. Combined with: FDSC 4340

  • 1.5 Credits Graded

  • 16734VIEN 4340  LEC 001

  • Prerequisites: VIEN/FDSC 2205 or VIEN/FDSC 5205, or permission of instructor. Concurrent enrollment in VIEN 2340 required.

VIEN 4360

As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle ... view course details

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  • Enrollment Information
    Seven Week - Second.  Choose one lecture and one laboratory. Combined with: FDSC 4360

  • 1.5 Credits Stdnt Opt

  • 15482VIEN 4360  LEC 001

  • Prerequisites: VIEN 2204, VIEN 2205. Enrollment preference given to Viticulture & Enology students.

  • 15483VIEN 4360  LAB 401

  • Prerequisites: VIEN 2204, VIEN 2205. Enrollment preference given to Viticulture & Enology students.

VIEN 4400

Uses a (bio)-chemical perspective to investigate viticulture and enological factors that impact flavor and other quality attributes (mouthfeel, color, stability) of wine and wine grapes. view course details

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  • Enrollment Information
    Combined with: FDSC 4400

  • 3 Credits Graded

  •  4955VIEN 4400  LEC 001

  • Enrollment preference given to: Viticulture and Enology majors.

VIEN 4600

Study of the microbial ecology of food and wine fermentations. Emphasis is on the three main groups of wine organisms (yeasts, acetic, and lactic acid bacteria) and the interactions between them. Course ... view course details

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  • Enrollment Information
    Choose one lecture and one laboratory. Combined with: FDSC 4600

  • 3 Credits Graded

  •  4949VIEN 4600  LEC 001

  • Enrollment preference given to Viticulture and Enology majors.

VIEN 4700

Winemaking Theory and Practice II specifically addresses the non-fermentation aspects of wine production. This area includes fining, stabilization, adjustments, clarification, filtration, bottling, general ... view course details

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    Combined with: FDSC 4700

  • 2 Credits Graded

VIEN 4710

In the laboratory of part II of the Winemaking Theory and Practice courses, students continue working with wines produced in the preceding fall term, focusing on aging options, stabilization, fining, and ... view course details

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    Combined with: FDSC 4710

  • 1 Credit Graded

VIEN 4960

Internships provide experiential learning opportunities in real-life winery and vineyard circumstances where classroom knowledge is applied and evaluated. Students are able to master new skills, compare ... view course details

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  • 1-3 Credits Stdnt Opt

VIEN 4970

Undergraduate individual study in viticulture and enology under the direction of one or more faculty members. Since topics vary, the course may be repeated for credit. view course details

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  • 1-3 Credits Stdnt Opt

VIEN 4980

Students assist in teaching a course appropriate to their previous training and experience. TA duties are determined by student and instructor(s) of course. Since topics vary, the course may be repeated ... view course details

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  • 1-3 Credits Stdnt Opt

VIEN 4990

Undergraduate individual study or research in viticulture and enology under the direction of one or more faculty members. Since topics vary, the course may be repeated for credit. view course details

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  • Enrollment Information

  • 1-3 Credits Stdnt Opt