VIN 111 VINEYARD ESTABLISHMENT & MAINTENANCE

F all /Spring

This course is designed to introduce students to current practices for establishing a commercial vineyard and maintaining its health and productivity once established. Topics covered include varietal selection, site preparation, equipment, site selection, first season establishment, vine growth development and training, trellis systems, vine propagation, weed control, vine disease control, and pruning. Four field sessions consisting of field hands-on experience will be scheduled in area vineyards.

Credit: 3 hours – Two lecture and two lab hours per week.

Prerequisite(s): None

 

VIN 113 SPRING VITICULTURE TECHNOLOGY

Spring

This course is designed to provide students initiated in the field of viticulture with an extension of the practical viticulture covered in VIN 111. The content has been selected to serve as a foundation to those who seek to further their training in this area of alternative agriculture, and includes all those topics and activities performed in commercial vineyards during the spring season. The course is designed to serve as actual practical exposure and may qualify as experience for those seeking employment in commercial viticulture.

Credit: 3 hours - Two lecture and two lab hours per week.

Prerequisite(s): Vineyard Establishment & Maintenance-VIN 111

 

VIN 115 SUMMER VITICULTURE TECHNOLOGY

Summer

This course is designed to provide students initiated in the field of viticulture with an extension of the practical viticulture covered in VIN 113. The content has been selected to serve as a foundation to those who seek to further their training in this area of alternative agriculture, and includes all those topics and activities performed in commercial vineyards during the summer. The course is designed to serve as actual practical exposure and may qualify as experience for those seeking employment in commercial viticulture.

Credit: 3 hours - Two lecture and two lab hours per week.

Prerequisite(s): Vineyard Establishment and Maintenance-VIN 111 or consent of the instructor or Spring Viticulture Technology-VIN 113 (recommended)

 

VIN 118 CELLAR SANITATION AND MAINTENANCE

F all

This is a course in the basic science and technology of cellar sanitation. It is intended for the entrepreneur exploring business opportunities in the grape wine industry, and/or the prospective sm all winery employee interested in career development. The home winemaker that has never undergone any formal training on the subject may also benefit from this basic course. The course covers all methods used for cellar sanitation including premises, tanks, pumps, filters, oak barrels and sampling equipment, including but not limited to chemical agents, reagents, and thermal treatments leading to sterile bottling. Environmental issues and compliance are also addressed.

Credit: 2 hours – Two lecture hours per week.

Prerequisite(s): Introduction to Enology (recommended).

 

VIN 126 INTERMEDIATE ENOLOGY

Spring

This is a 2-credit hour course in the science and technology of winemaking. It is intended for the experienced intermediate winemaker, the winery employee interested in career development, or the advanced home winemaker that is seeking new ch all enges. Basic organic chemistry, microbiology, and some mathematics familiarity is recommended.

Credit: 2 hours – Two lecture hours per week.

Prerequisite(s): Introduction to Enology-VIN 116.

 

VIN 146 INTRODUCTION TO ENOLOGY

F all /Spring

This is an intensive twelve (12) week course in the basic science and technology of winemaking. It is intended for the entrepreneur exploring business opportunities in the grape wine industry, and/or the prospective sm all winery employee interested in career development. The home winemaker that has never undergone any formal training on the subject may also benefit from this basic course.

Credit: 2 hours – One lecture and two lab hours per week.

Prerequisite(s): Vineyard Establishment and Maintenance-VIN 111 (recommended).

 

VIN 147 HARVEST FRESH VINIFICATION

F all

This is an intensive five (5) week, all labs, course that covers the technology of winemaking starting from freshly harvested grapes. It is intended for the practitioner interested in acquiring and building vinification skills associated with the harvest season in the Midwest of the United States . This is a hands-on practical course covering harvest to bottling. Lectures will be coordinated in a partnership with a local winery.

Credit: 1 hour – One lecture hour per week.

Prerequisite(s): Introduction to Enology-VIN 116

 

VIN 213 MIDWEST VINEYARD MANAGEMENT

F all

This course is designed to serve as an in-depth study of commercial grape growing in the Midwest of the United States . Topics include detailed study of vine physiology, vineyard soils, climatic factors, balanced pruning, integrated pest management, and advanced canopy management.

Credit: 2 hours - Two lecture hours per week.

Prerequisite(s): Vineyard Establishment and Maintenance-VIN 111 or consent of the instructor or Spring Viticulture Technology-VIN 115.

 

VIN 215 VITICULTURE FOR SECONDARY EDUCATORS

Summer

This course is designed to train and inform prospective secondary educators who are interested in starting or expanding a viticulture program at the high school level. Topics covered include course development, student vineyard layout, development of laboratory experiences, field lectures, varietal selection, table grapes, equipment needs, web based resources, and funding sources.

Credit: 1 hour - One lecture hour per week.

Prerequisite(s): Vineyard Establishment and Maintenance-VIN 111.

 

VIN 216 SENSORY EVALUATION

Spring

This is a course intended for those individuals who need to develop an understanding of the principles of sensory evaluation used in commercial wine making. It will also be of benefit to the wine enthusiast who is interested in reaching advanced levels of appreciation as well as to the producer, the wine merchant, and ultimately the enologist, who by the nature of the profession needs to discern flavors and establish tasting benchmarks.

Credit: 3 hours – Three lecture hours per week.

Prerequisite(s): Introduction to Enology-VIN 116.

 

VIN 217 FALL WINERY TECHNOLOGY

F all

This course is designed to provide students initiated in the field of enology with actual and practical exposure to the technology of wine making as is performed during the period of the f all of the year following the harvest. The student is expected to improve his understanding of the methods and science involved by participating in each of the various activities associated with white and red wine production. The course is designed to serve as actual practical exposure and may qualify as experience for those seeking employment in commercial enology.

Credit: 3 hours – Two lecture and two lab hours per week.

Prerequisite(s): Introduction to Enology-VIN 116.

 

VIN 219 WINTER WINERY TECHNOLOGY

Spring

This course is designed to provide students initiated in the field of enology with actual and practical exposure to the technology of wine making as is performed during the passive vineyard periods associated with winter. The student is expected to improve his understanding of the methods and science involved by participating in each of the various activities associated with finished wine production. The course is designed to serve as actual practical exposure and may qualify as experience for those seeking employment in commercial enology.

Credit: Three hours – Two lecture and two lab hours per week.

Prerequisite(s): Introduction to Enology-VIN 116.

 

VIN 230 WORLD VITICULTURE FIELD STUDY

Summer

This is a travel study abroad course designed to introduce viticulture and enology majors and/or entrepreneurs interested in learning first hand about the potential benefits of holistic viticulture to rural economic development. This course will familiarize students with viticulture and enology and the socio-economic impact of alternative agriculture and regions of the world where it has historic all y succeeded. Study regions targeted are California , Europe ( France , Italy , and Spain ), South America ( Argentina , Peru , and Chile ), and Australia .

Credit: Three hours – Three lecture hours per week.

Prerequisite(s): Recommended – Vineyard Establishment and Maintenance-VIN 111 or equivalent.