FDSC 4120 - [Sustainability and Organic Grape and Wine Production II]

(crosslisted)
(also HORT 4120, VIEN 4120)

Fall. 2 credits. Letter grades only.

Prerequisite: HORT 3120/FDSC 3120/VIEN 3120. Limited to 20 students.

K. Arnink, J. Vanden Heuvel.

Practical course in enology focuses on organic and sustainable winemaking. Students experience all winemaking steps, from optimal harvest determination to completion of fermentation and stabilization. Various production procedures are practiced during winemaking trials to optimize organic wine production from Cornell’s organically grown grapes.

Outcome 1: Critically evaluate literature relevant to sustainability in the wine industry.

Outcome 2: Articulate the philosophy & practices of the organic winemaking categories.

Outcome 3: Differentiate between sustainable and organic practices in the wine & grape industries.

Outcome 4: Explain the critical environmental impacts of producing a bottle of wine.

Outcome 5: Produce organic wines and evaluate the effects of different vinification practices.