EV 107 - Introduction to Viticulture and Enology

Credits: 4
LEC hours per week: 3
CLIN hours per week: 3
This course surveys the diverse viticultural and winemaking practices utilized during the harvest season, with a focus on vineyard operations such as maturity sampling, bird netting, and grape harvest logistics. Students will engage in hands-on experience with the production of wines crafted for College Cellars, applying industry-standard techniques from grape reception to fermentation. Basic sensory analysis will introduce students to evaluating wine characteristics, laying the foundation for palate development and quality assessment. Emphasis is placed on understanding the integration of vineyard and winery practices during this critical stage of production. Course work includes lecture and minimally supervised clinical practice conducting harvest activities in the vineyard or winery of the college or partner wineries.
Course Attribute(s): Work-Based