EV 106 - Intro to Enology & Viticulture for Wine Business

Credits: 3
LEC hours per week: 3
A survey of viticultural and winemaking practices employed in wine production during harvest. Emphasis on harvest winemaking operations includes: crush, press, fermentation, maceration, and barrel use. Vineyard harvest operation includes: maturity sampling, bird netting and fall harvest. Basic sensory analysis of wines will be performed to begin the process of palate training.
Course Outcomes:

Identify and explain the fall harvest wine making and vineyard operations.
Describe, compare and contrast grape cultivars and winemaking practices employed in the various wine producing regions of the world.
Distinguish between Washington state wine regions through sensory analysis.

Course Topics:

Harvest wine production operations including the production of white, red, rose’, sparkling, fortified, and ice wines.
Factors that affect wine style, quality, and price point
Washington wine AVAs and the factors that affect their style, quality, and price point