VIEN 1105 - Introduction to Wines and Vines Laboratory

(crosslisted) FDSC 1105

Fall. 2 credits. Letter grades only (no audit).

Permission of instructor required. Enrollment preference given to: Viticulture and Enology majors and minors. This course receives more credit than typical for the meeting pattern due to substantial academic activity outside of instuctional hours.

K. Arnink.

Students learn in the teaching winery, vineyard, and classroom. Includes practice of techniques relevant to making and evaluating wines, growing grapes, and writing scientific papers and pieces for different audiences. Sessions include training in sensory evaluation of wines. Significant work is expected between class sessions.

Outcome 1: Identify parts of a grapevine.

Outcome 2: Describe the process for preparing yeast & supplying proper nutrients for them during fermentations, and explain why each step is important.

Outcome 3: Demonstrate some winemaking and analytical methods.

Outcome 4: Complete a scientific research paper, demonstrating improved literature review, critical evaluation, and scientific writing skills.

Outcome 5: Write useful wine descriptions for personal wine evaluation logs and in a format for sharing with others (as an article and blog posts).