FDSC 1104 - Introduction to Wines and Vines

(crosslisted)
(also HORT 1104, VIEN 1104)

Fall, spring. 3 credits.

Course fee: Students must purchase four approved wine glasses by the second class. A $50 tasting fee will be applied to student bursar bill. Viticulture and Enology majors and minors must take course for a letter grade. Preregistered students must attend, or notify instructors of their absence before, first class or risk being dropped. No auditors. Due to high demand for this course and consumption of wine in classes, the absolute drop deadline for all students is by the second class meeting.

K. Arnink, J. Vanden Heuvel.

Broad introduction to grape cultivation and wine fermentations. Topics include history of winemaking, viticultural regions, vineyard and winery practices, wine flavor chemistry and microbiology, and wine flavor perception. Tasting wines in class illustrates the components that determine wine quality.

Outcome 1: Describe the importance of fermentations to human history, health and cultures.

Outcome 2: Apply basic chemistry and biology to viticulture and enology.

Outcome 3: Explain general grape cultivation and wine production procedures.

Outcome 4: Demonstrate wine flavor evaluation and appreciation techniques.