EV 106 - Intro to Enology & Viticulture for Wine Business

Credits: 3
LEC hours per week: 3
This course introduces students to the essential principles of viticulture and enology, focusing on the critical operations involved in the fall harvest and subsequent winemaking processes. Students will gain hands-on experience in vineyard management, including harvest timing, maturity sampling, and post-harvest handling, while exploring the key stages of winemaking such as crush, press, fermentation, and aging. Emphasis will be placed on understanding the impact of terroir, environmental factors, and viticultural practices on grape quality and wine style. Through sensory analysis exercises, students will develop their palate, learning to evaluate wines based on aroma, flavor, body, and finish, while comparing the characteristics of wines from different regions. The course also introduces the economic aspects of wine production, helping students assess market trends, pricing strategies, and production costs. By the end of the course, students will be equipped with a foundational understanding of both the technical and business aspects of the wine industry.
Course Attribute(s): Work-Based