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Apr 19, 2024
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VIEN 2204 - Principles and Practices of Growing Grapes and Making Wines (crosslisted) FDSC 2204 , PLHRT 2204 (BIONLS-AG, OPHLS-AG) Fall. 3 credits. Letter grades only (no audit).
Prerequisite: VIEN 1104 , college-level general chemistry and general biology (at least one of each). Enrollment limited to: 50 students. Preference given to Viticulture and Enology majors and minors. Co-meets with FDSC 5204 , PLHRT 2204 , VIEN 5204 .
K. Arnink, J. Vanden Heuvel.
Viticulture and enology principles and practices, emphasizing cool climate production. Course examines environmental factors affecting grape production and quality, soils, 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.
Outcome 1: Illustrate the phenology and growth of grapevines.
Outcome 2: Demonstrate wine flavor evaluation and appreciation techniques.
Outcome 3: Describe different grapevine rootstocks, their attributes, and backgrounds.
Outcome 4: Discuss the climatic requirements of grapevines.
Outcome 5: Explain and assess fruit growth, development, ripening.
Outcome 6: Define and evaluate the impact of viticultural practices and environmental influences on vine growth and fruit composition.
Outcome 7: List and recognize grape pests and diseases.
Outcome 8: Apply basic chemistry and biology principles to enology techniques & analyses.
Outcome 9: Explain each step in winemaking procedure, including typical procedures used and the scientific rationale for choosing a particular technique from alternatives at each step.
Outcome 10: Discuss information in books and articles, using good critical evaluation skills.
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