Principles and Practices of Growing Grapes and Making Wines
Viticulture and enology principles and practices, emphasizing cool climate production. Course examines environmental factors affecting grape production and quality, soils, and anatomical and physiological bases for vineyard management decision-making. All aspects of winemaking are covered, from harvest decisions to bottling, with concentration on practices through fermentation completion. Students research viticultural & enological options, and make all decisions for a particular wine region and style. Course requires significant work outside of class sessions, with most topics presented as flipped sessions (lectures outside of class and learning activities during class sessions). This course is suitable for non-life sciences majors.
Topics
- Illustrate the phenology and growth of grapevines.
- Demonstrate wine flavor evaluation and appreciation techniques.
- Describe different grapevine rootstocks, their attributes, and backgrounds.
- Discuss the climatic requirements of grapevines.
- Explain and assess fruit growth, development, and ripening.
- Define and evaluate the impact of viticultural practices and environmental influences on vine growth and fruit composition.
- List and recognize grape pests and diseases.
- Apply basic chemistry and biology principles to enology techniques & analyses.
- Explain each step in winemaking procedure, including typical procedures used and the scientific rationale for choosing a particular technique from alternatives at each step.
- Discuss information in books and articles, using good critical evaluation skills.
Official roster learning outcomes
Prerequisites & course information
VIEN 1104; CHEM 1560; BIOG 1140 or BIOG 1440 or BIOG 1500 or BIOMG 1350 or BIOEE 1610 or BIOEE 1780 or BIOAP 1100 or PLSCI 1115.
Sources
- Course catalogue ↗2026-2027