EV 106 - Intro to Enology & Viticulture for Wine Business

Credits: 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 Outcomes:

Explain the key operations involved in fall harvest winemaking and vineyard management.
Compare and contrast grape cultivars and winemaking practices in various global wine-producing regions.
Distinguish the characteristics of Washington state wine regions through informed sensory analysis and evaluation.
Assess the impact of environmental factors on grape growing practices and wine quality.
Explain the winemaking process flow from vineyard to bottle, recognizing the significance of each stage.
Apply basic sensory evaluation skills to describe wine characteristics accurately.
Evaluate the economic aspects of wine production, including production costs, pricing strategies, and market trends.
Investigate and discuss current innovations and technological advancements in viticulture and winemaking and their impact on the industry.

Course Topics:

Harvest Wine Production Operations
Factors Affecting Wine Style, Quality, and Price Point
Washington Wine AVAs
Sensory Analysis and Palate Training
Practical Vineyard Operations
Regional and Global Comparisons of Grape Cultivars

LEC Credits: 3
LEC hours per week: 3
Course Attribute(s): Work-Based
OEE Permitted: No
Grading Basis: Graded
Instructor/Department Consent Required: Consent Required
CIP Code: 01.1004
Default Section Size/Cap: 10
Quarter(s) offered:

Fall