VIEN 5204 - Principles and Practices of Growing Grapes and Making Wines

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

Prerequisite: college level biology course, college level chemistry course and VIEN 1104 (may take 1104 concurrently). Permission of instructor required. Enrollment limited to: graduate students. Co-meets with VIEN 2204.

K. Arnink.

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 chemical changes during fruit development & ripening and how they relate to harvest decisions based on wine style.

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 winemaking techniques & analyses.

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

Outcome 10: Access & discuss information in books and articles, using good critical evaluation skills.