EV 107 - Introduction to Viticulture and Enology

Credits: 4
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 Outcomes:

Perform vineyard harvest operations by assessing grape maturity, sampling fruit, and interpreting chemical data to ensure optimal harvest timing and quality control.
Outline and execute the winemaking process from harvest to barrel, detailing each step with precision and adherence to industry best practices.
Develop and implement a wine production plan for red and white wines by analyzing sensory attributes of previous vintages and applying data-driven decision-making to achieve desired outcomes.
Evaluate and select from among fruit processing techniques such as oxidative vs. reductive pressing for white grapes and methods like destemming, foot stomping, and optical sorting for red grapes to meet specific winemaking goals.
Diagnose and resolve fermentation-related challenges by identifying issues, assessing potential impacts, and applying appropriate corrective actions to maintain wine quality.
Prepare a vineyard for winter dormancy by implementing sustainable practices that protect vines and soil health during the off-season.
Differentiate grape varieties and winemaking techniques used across global wine regions, analyzing their impact on wine style, quality, and market trends.

Course Topics:

Vineyard Harvest Operations
The Winemaking Process
Wine Production Planning
Fruit Processing Techniques
Managing Fermentations
Seasonal Vineyard Management
Global Grapes and Winemaking Practices
Introductory Sensory Analysis
Sustainability in Wine Production

LEC Credits: 3
LEC hours per week: 3
CLIN Credits: 1
CLIN 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: 25
Quarter(s) offered:

Fall