Viticulture and Enology (VIEN)Agriculture and Life Sciences

Showing 29 results.

Course descriptions provided by the Courses of Study 2021-2022.

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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Syllabi:
  •   Regular Academic Session. 

  • 3 Credits Opt NoAud

  •  2234 VIEN 1104   LEC 001

    • TR Warren Hall 175
    • Jan 24 - May 10, 2022
    • Arnink, K

      Moss, R

  • Instruction Mode: In Person
    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 through their college. Students must purchase four approved wine glasses and pay a $50 tasting fee by the second class session. 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.

Syllabi:
  •   Regular Academic Session. 

  • 3 Credits Opt NoAud

  • 18714 VIEN 1104   LEC 002

    • TR Warren Hall 175
    • Jan 24 - May 10, 2022
    • Arnink, K

      Moss, R

  • Instruction Mode: In Person

VIEN 1105

Students learn in the vineyard, teaching winery, laboratory, and on a winery field trip. Includes practice of techniques relevant to growing grapes, making and evaluating wines, and writing scientific ... view course details

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Syllabi:
  •   Regular Academic Session.  Choose one lecture and one laboratory. Combined with: FDSC 1105

  • 2 Credits GradeNoAud

  •  2473 VIEN 1105   LEC 001

    • M Warren Hall 137
    • Jan 24 - May 10, 2022
    • Arnink, K

  • Instruction Mode: In Person

  •  2474 VIEN 1105   LAB 401

    • M Kennedy Hall 101
    • Jan 24 - May 10, 2022
    • Arnink, K

  • Instruction Mode: In Person

VIEN 2310

This 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 the major ... view course details

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Syllabi: none
  •   Seven Week - First.  Combined with: FDSC 2310FDSC 5310VIEN 5310

  • 1 Credit Stdnt Opt

  • 12549 VIEN 2310   LEC 001

    • MW Stocking Hall 146
    • Jan 24 - Mar 15, 2022
    • Bershaw, D

  • Instruction Mode: In Person
    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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Syllabi:
  •   Seven Week - First.  Combined with: VIEN 5340

  • 1 Credit GradeNoAud

  • 12605 VIEN 2340   LEC 001

    • TR Stocking Hall 146
    • Jan 24 - Mar 15, 2022
    • Arnink, K

      Peck, G

  • Instruction Mode: In Person
    Prerequisites: One college level biology and one college level chemistry, or permission of instructor. Priority given to CALS Students. This course cannot be dropped without the instructor's permission after the second week of class.

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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Syllabi: none
  •   Seven Week - Second.  Combined with: FDSC 2360FDSC 5360VIEN 5360

  • 1 Credit Stdnt Opt

  • 12851 VIEN 2360   LEC 001

    • MW Warren Hall 175
    • Mar 16 - May 10, 2022
    • Bershaw, D

  • Instruction Mode: In Person
    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 2400

Investigates the composition of grapes and wine and the most common analytical tools used in their evaluation. Both the theoretical and practical aspects of grape and wine analyses are considered. view course details

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Syllabi: none
  •   Regular Academic Session.  Choose one lecture and one laboratory. Combined with: FDSC 2400FDSC 5400VIEN 5400

  • 2 Credits Graded

  •  2468 VIEN 2400   LEC 001

    • W Warren Hall 113
    • Jan 24 - May 10, 2022
    • Sacks, G

  • Instruction Mode: In Person
    Prerequisites: One semester of chemistry.

  •  2470 VIEN 2400   LAB 401

  • Instruction Mode: In Person
    Prerequisites: One semester of chemistry.

VIEN 3300

This discussion-based course will delve in-depth into the biological and physiological underpinnings of grapevine growth and management. view course details

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Syllabi: none
  •   Regular Academic Session.  Combined with: VIEN 5300

  • 2 Credits GradeNoAud

  • 18284 VIEN 3300   LEC 001

    • M Warren Hall B51
    • Jan 24 - May 10, 2022
    • Vanden Heuvel, J

  • Instruction Mode: In Person

VIEN 3620

This course is designed to develop the relevant skills required for Winter and Spring vineyard management, as well as budget and business plan formation. Focused on hands-on, active learning, students ... view course details

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Syllabi: none
  •   Regular Academic Session.  Choose one lecture and one laboratory. Combined with: VIEN 5620

  • 2 Credits Graded

  •  2494 VIEN 3620   LEC 001

  • Instruction Mode: In Person
    Prerequisites: VIEN 1104, one semester introductory biology, one semester introductory chemistry.

  •  2495 VIEN 3620   LAB 401

    • F
    • Jan 24 - May 10, 2022
    • Moss, R

  • Instruction Mode: In Person

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

View Enrollment Information

Syllabi: none
  •   Seven Week - First.  Choose one lecture and one laboratory. Combined with: FDSC 4310FDSC 6310VIEN 6310

  • 1.5 Credits Stdnt Opt

  • 12555 VIEN 4310   LEC 001

  • Instruction Mode: In Person
    Prerequisites: VIEN 2204. VIEN 2205. Enrollment preference given to Viticulture & Enology students.

  • 12556 VIEN 4310   LAB 401

  • Instruction Mode: In Person
    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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Syllabi:
  •   Seven Week - First.  Choose one lecture and one laboratory. Combined with: FDSC 4340FDSC 6340VIEN 6340

  • 1.5 Credits Graded

  • 18976 VIEN 4340   LEC 001

    • W Warren Hall 137
    • Jan 24 - Mar 15, 2022
    • Arnink, K

      Peck, G

  • Instruction Mode: In Person

  • 18977 VIEN 4340   LAB 401

    • W Stocking Hall 156
    • Jan 24 - Mar 15, 2022
    • Arnink, K

      Peck, G

  • Instruction Mode: In Person

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

View Enrollment Information

Syllabi: none
  •   Seven Week - Second.  Choose one lecture and one laboratory. Combined with: FDSC 4360FDSC 6360VIEN 6360

  • 1.5 Credits Opt NoAud

  • 12853 VIEN 4360   LEC 001

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

  • 12854 VIEN 4360   LAB 401

  • Instruction Mode: In Person

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

View Enrollment Information

Syllabi: none
  •   Regular Academic Session.  Combined with: FDSC 4700FDSC 6700VIEN 6700

  • 2 Credits Graded

  •  2230 VIEN 4700   LEC 001

    • TR Warren Hall 137
    • Jan 24 - May 10, 2022
    • Bershaw, D

  • Instruction Mode: In Person

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

View Enrollment Information

Syllabi: none
  •   Regular Academic Session.  Combined with: FDSC 4710VIEN 6710

  • 2 Credits Graded

  •  2232 VIEN 4710   LAB 401

  • Instruction Mode: In Person

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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Syllabi: none
  •   Project Session Full. 

  • 1-3 Credits Stdnt Opt

  • 15181 VIEN 4960   IND 601

    • TBA
    • Jan 24 - May 10, 2022
    • Staff

  • Instruction Mode: Independent Studies
    Prerequisite: VIEN/FDSC 1105. Students from all colleges must submit a special studies form (Available online: https://dust.cals.cornell.edu/IndStudyPolicy.aspx). Do not sign into section 601.

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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Syllabi: none
  •   Project Session Full. 

  • 1-3 Credits Stdnt Opt

  • 15373 VIEN 4970   IND 601

    • TBA
    • Jan 24 - May 10, 2022
    • Staff

  • Instruction Mode: Independent Studies
    Students from all colleges must submit a special studies form (Available online: https://dust.cals.cornell.edu/IndStudyPolicy.aspx). Do not sign into section 601.

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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Syllabi: none
  •   Project Session Full. 

  • 1-3 Credits Stdnt Opt

  • 15374 VIEN 4980   IND 601

    • TBA
    • Jan 24 - May 10, 2022
    • Staff

  • Instruction Mode: Independent Studies
    Students from all colleges must submit a special studies form (Available online: https://dust.cals.cornell.edu/IndStudyPolicy.aspx). Do not sign into section 601.

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

View Enrollment Information

Syllabi: none
  •   Project Session Full. 

  • 1-3 Credits Stdnt Opt

  • 15375 VIEN 4990   RSC 701

    • TBA
    • Jan 24 - May 10, 2022
    • Staff

  • Instruction Mode: Directed Research
    Students from all colleges must submit a special studies form (Available online: https://dust.cals.cornell.edu/IndStudyPolicy.aspx). Do not sign into section 701.

VIEN 5300

This discussion-based course will delve in-depth into the biological and physiological underpinnings of grapevine growth and management. view course details

View Enrollment Information

Syllabi: none
  •   Regular Academic Session.  Combined with: VIEN 3300

  • 2 Credits Graded

  • 19388 VIEN 5300   LEC 001

    • M Warren Hall B51
    • Jan 24 - May 10, 2022
    • Vanden Heuvel, J

  • Instruction Mode: In Person

VIEN 5310

This 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 the major ... view course details

View Enrollment Information

Syllabi: none
  •   Seven Week - First.  Combined with: FDSC 2310FDSC 5310VIEN 2310

  • 1 Credit Stdnt Opt

  • 19997 VIEN 5310   LEC 001

    • MW Stocking Hall 146
    • Jan 24 - Mar 15, 2022
    • Bershaw, D

  • Instruction Mode: In Person
    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 VIEN 2310 to determine if seats are still open.

VIEN 5340

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

View Enrollment Information

Syllabi:
  •   Seven Week - First.  Combined with: VIEN 2340

  • 1 Credit GradeNoAud

  • 19385 VIEN 5340   LEC 001

    • TR Stocking Hall 146
    • Jan 24 - Mar 15, 2022
    • Arnink, K

      Peck, G

  • Instruction Mode: In Person

VIEN 5360

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

View Enrollment Information

Syllabi: none
  •   Seven Week - Second.  Combined with: FDSC 2360FDSC 5360VIEN 2360

  • 1 Credit Stdnt Opt

  • 19999 VIEN 5360   LEC 001

    • MW Warren Hall 175
    • Mar 16 - May 10, 2022
    • Bershaw, D

  • Instruction Mode: In Person
    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 5360 to determine if seats are still open.

VIEN 5400

VIEN 5400 is a 2-credit course (1 credit lecture, 1 credit lab) with an emphasis on understanding the practice and theory behind analytical techniques routinely used in the wine and grape industries, and ... view course details

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Syllabi: none
  •   Regular Academic Session.  Choose one lecture and one laboratory. Combined with: FDSC 2400FDSC 5400VIEN 2400

  • 2 Credits Graded

  •  2506 VIEN 5400   LEC 001

    • W Warren Hall 113
    • Jan 24 - May 10, 2022
    • Sacks, G

  • Instruction Mode: In Person
    Graduate level co-meet of VIEN 2400. Undergraduates should enroll in VIEN 2400.

  •  2507 VIEN 5400   LAB 401

  • Instruction Mode: In Person

VIEN 5620

This course is designed to develop the relevant skills required for Winter and Spring vineyard management, as well as budget and business plan formation. Focused on hands-on, active learning, students ... view course details

View Enrollment Information

Syllabi: none
  •   Regular Academic Session.  Choose one lecture and one laboratory. Combined with: VIEN 3620

  • 2 Credits Graded

  • 19970 VIEN 5620   LEC 001

  • Instruction Mode: In Person

  • 19971 VIEN 5620   LAB 401

    • F
    • Jan 24 - May 10, 2022
    • Moss, R

  • Instruction Mode: In Person

VIEN 5660

We live in a microbial world: microbes are all around us affecting almost every aspect of our lives. This course uses primary literature publications related to wine-relevant microbes to explore how cells ... view course details

View Enrollment Information

Syllabi: none
  •   Regular Academic Session. 

  • 2 Credits Graded

  • 18282 VIEN 5660   LEC 001

    • MW Warren Hall 137
    • Jan 24 - May 10, 2022
    • Gibney, P

  • Instruction Mode: In Person

VIEN 6310

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

View Enrollment Information

Syllabi: none
  •   Seven Week - First.  Choose one lecture and one laboratory. Combined with: FDSC 4310FDSC 6310VIEN 4310

  • 1.5 Credits Stdnt Opt

  • 20004 VIEN 6310   LEC 001

  • Instruction Mode: In Person
    Prerequisites: VIEN 2204. VIEN 2205. Enrollment preference given to Viticulture & Enology students.

  • 20005 VIEN 6310   LAB 401

  • Instruction Mode: In Person

VIEN 6340

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

View Enrollment Information

Syllabi:
  •   Seven Week - First.  Choose one lecture and one laboratory. Combined with: FDSC 4340FDSC 6340VIEN 4340

  • 1.5 Credits GradeNoAud

  • 19966 VIEN 6340   LEC 001

    • W Warren Hall 137
    • Jan 24 - Mar 15, 2022
    • Arnink, K

      Peck, G

  • Instruction Mode: In Person

  • 19967 VIEN 6340   LAB 401

    • W Stocking Hall 156
    • Jan 24 - Mar 15, 2022
    • Arnink, K

      Peck, G

  • Instruction Mode: In Person

VIEN 6360

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

View Enrollment Information

Syllabi: none
  •   Seven Week - Second.  Choose one lecture and one laboratory. Combined with: FDSC 4360FDSC 6360VIEN 4360

  • 1.5 Credits Opt NoAud

  • 20019 VIEN 6360   LEC 001

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

  • 20020 VIEN 6360   LAB 401

  • Instruction Mode: In Person

VIEN 6700

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

View Enrollment Information

Syllabi: none
  •   Regular Academic Session.  Combined with: FDSC 4700FDSC 6700VIEN 4700

  • 2 Credits Graded

  • 20035 VIEN 6700   LEC 001

    • TR Warren Hall 137
    • Jan 24 - May 10, 2022
    • Bershaw, D

  • Instruction Mode: In Person

VIEN 6710

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

View Enrollment Information

Syllabi: none
  •   Regular Academic Session.  Combined with: FDSC 4710VIEN 4710

  • 2 Credits Graded

  • 20061 VIEN 6710   LAB 401

  • Instruction Mode: In Person