VIEN 2204 - Principles and Practices of Growing Grapes and Making Wines

(BIONLS-AG, OPHLS-AG)

Fall. 3 credits. Letter grades only (no audit).

Prerequisite: VIEN 1104, college-level general chemistry and general biology (at least one of each). Enrollment preference given to: Viticulture and Enology majors and minors. Co-meets with VIEN 5204.

K. Arnink, R. D’Aversa.

Viticulture and enology principles and practices, emphasizing cool climate production. Course examines environmental factors affecting grape production and quality, soils, and 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. Students research viticultural & enological options, and make all decisions for a particular wine region and style. Course requires significant work outside of class sessions, with most topics presented as flipped sessions (lectures outside of class and learning activities during class sessions).

Outcome 1: Illustrate the phenology and growth of grapevines.

Outcome 2: Demonstrate wine flavor evaluation and appreciation techniques.

Outcome 3: Describe different grapevine rootstocks, their attributes, and backgrounds.

Outcome 4: Discuss the climatic requirements of grapevines.

Outcome 5: Explain and assess fruit growth, development, ripening.

Outcome 6: Define and evaluate the impact of viticultural practices and environmental influences on vine growth and fruit composition.

Outcome 7: List and recognize grape pests and diseases.

Outcome 8: Apply basic chemistry and biology principles to enology techniques & analyses.

Outcome 9: Explain each step in winemaking procedure, including typical procedures used and the scientific rationale for choosing a particular technique from alternatives at each step.

Outcome 10: Discuss information in books and articles, using good critical evaluation skills.